Chop the dark chocolate into chunks.

Melt the dark chocolate chunks and butter together in the microwave, 20 seconds at a time. Stir to combine, then set aside for 4 minutes.

In the same bowl as the melted chocolate and butter add the eggs, oil, sour cream, vanilla extract. Mix together.

Add the instant coffee in the hot water, then pour into the wet ingredients. Mix until combined.

In a separate bowl add the flour, bicarbonate of soda, baking powder, salt and cocoa powder.

Sift into the wet ingredients, stir to combine using a spatula. Do not over mix.

Pour the cake mixture into two 6"x 3" cake tins. Only line the bottom with baking/parchment paper.

Bake in the oven for 30 minutes at 160c fan.

Remove the cakes from the tins after 15 mins, place them on a cooling rack. Once cool wrap them in cling film until ready to assemble.

Chop the dark chocolate into small pieces and put into a bowl.

Heat the cream on its own in the microwave for 1 minute. Once hot and bubbling, pour over the chocolate.

Let it sit for 1min, then stir to combine.

Stir in the golden syrup (or syrup of choice)

Let the ganache cool until it becomes a thicker consistency. You can place the chocolate ganache in the fridge to speed up the process but do not let it set hard.

Mix the instant coffee granules together with 2 tsp of double/heavy cream until combined.

Add the mascarpone, double/heavy cream,. icing sugar and coffee in a mixing bowl.

Mix together using an electric mixer. If lumps form switch to a spatula and smooth out the mixture.

Once it is thick but still creamy it is done. Do not over mix.

Once the cakes have cooled completely cut off the tops to make them flat.

Add half the mascarpone cream on top of the 1st cake, make a space in the middle of the cream.

Add the Nutella in the space.

Turn the second cake upside down and place on top.

Spread the cooled and thickened chocolate ganache all over the cake starting from the top.

Add the remaining mascarpone on top of the cake, use the back of a spoon to make a wavy pattern.

To finish dust with cocoa.