Preheat oven to 170°C. Grease & line 2 × 20cm cake pans.

In a large mixing bowl, whisk together all the dry ingredients.

In a separate bowl, whisk together all the wet ingredients.

Pour the wet ingredients into the dry & mix until well combined. Divide batter into equal portions & pour into the 2 cake pans.

Place in the oven & allow to bake for 30mins or until skewer inserted comes out clean. Dont worry if cake sinks a little in the center.

Remove the cakes from tge oven & allow to cool completely.

Frosting - beat the butter until light & fluffy (4-5mins). Add sifted cocoa powder & icing sugar then beat for another 2mins until well combined.

With the mixer running, slowly pour in the chocolate & mix well. Add the espresso, one tbsp at a time & mix until you have glossy frosting. When cakes are cool, slice each in half length-wise resulting in 4 cake layers. Or you can use only two layers. Next, Stack the cakes with frosting in the center adding crushed chocolate balls (opt) between every layer.

Tips- cake can be made in advance. It should be cooled thoroughly before wrapping in grease proof paper & plastic wrap. Keep in the fridge.

Frosting - if buttercream is too dry/thick, add a bit of softened butter & splashes of milk.

Christmas Eve Dinner 2019