Chocolate Ganache

200ml of cream (drain any liquid if present)

1 bar of dark grated chocolate (I used about 300gm)

1 Tbsp of instant coffee powder or a shot of espresso (to taste)

Bring cream to a boil. Turn off and add the grated chocolate and coffee powder or espresso until combined.

Set aside to cool

Cake Directions

Preheat oven to 175C.

Mix the dry cake ingredients.

Add water, coffee powder, vinegar, oil and vanilla in a bowl and mix.

Mix dry and wet ingredients together.

Divide cake batter into 2 pans.

Bake 30-35 minutes use a toothpick to check doneness.

Once cakes are cooled*

Spread 1 cup of ganache or more on the first layer of cake and place second cake on top.

Use the rest to spread on top layer.

Enjoy!