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By foodiva

Ingredients

• 50 grams/1.75 ounces cocoa
• 1 teaspoon instant coffee
• 150 grams/5.3 ounces salted butter, softened
• 200 grams/7 ounces brown sugar
• 3 eggs
• 200 ml/6.75 fl. ounces milk
• 50 grams/1.75 ounces chocolate, melted
• 250 grams/8.8 ounces self-raising flour
• 1 teaspoon baking powder
• 200 grams/7 ounces chocolate
• 170 ml/6 fl. ounces double/heavy cream
• zest of 1 orange

Details

Servings 1
Adapted from scrummylane.com

Preparation

Step 1

Instructions
Preheat the oven to 180C/355F (170C/340F fan oven) and line the bottom of two 8-inch loose-bottomed cake tins with a circle of baking paper. Grease the pans lightly with butter, then set aside.
In a large bowl, blend the cocoa and coffee with enough hot water to make a smooth paste.
Add the butter and sugar to the bowl and cream together well with a hand-held electric mixer.
Add the eggs, milk and melted chocolate and mix again until smooth.
Fold in the flour and baking powder, then divide the mixture between the two cake pans. Bake for about twenty-five minutes or until the cakes are risen and pulling away from the sides of the pans. Remove from the pans and cool completely on a wire rack.
Meanwhile, to make the ganache, melt the chocolate, then stir in the warmed cream, and then the orange zest*. Let cool in the fridge until a nice spreading consistency. Use half of the ganache to sandwich the two cakes together, then spread the rest over the top.

Instructions