In a large pot, add all the ingredients for the pudding. Whisk everything together, then place this onto medium heat.

Keep heating this, whiles CONSTANTLY whisking, until the mixture thickens.

Push this mixture through a sieve, then cover with cling film. Make sure the cling film is touching the surface of the pudding.

Leave this in your fridge to cool and thicken overnight.

Start by pre-heating your oven to 180c. Also grease and line three 8 inch cake tins.

In a large bowl, add the cocoa powder, coffee and hot water. Whisk these together.

Now add the oil, buttermilk and eggs. Whisk all this together.

Add the flour and both sugars, whisk until you get a smooth batter.

In a small separate bowl, add the baking soda and pour the vinegar over this. This will start bubbling, just give it a quick mix and then whisk this into your batter.

Pour this into your prepared cake tins, then bake in your pre-heated oven for around 40 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked, leave to cool. Then take them out of the tin, wrap in cling film, then also leave these in your fridge overnight too.

In a large pot, add all the ingredients for the icing, then place this over medium heat.

Keep heating this, whiles stirring, until all the chocolate and butter has melted and you have a smooth mixture.

Pour this through a sieve then leave this to set, AT ROOM TEMPERATURE, overnight. After it has set, it will have become thicker and more spreadable.

Now that everything has been made, we can put the cake together.

Start by cutting the tops of your cake layers off, just so we have more even layers. Keep the cake you cut off aside, we're going to use this to decorate.

Place one of your cake layers down onto a cake board and spread some of the pudding over this. Add another cake layer, spread more pudding over this, then add the final layer of cake.

Now ice the cake with your fudge icing. The cake might be a little wobbly at this point. If you feel like it is too wobbly to ice, leave it in your fridge for about 30 minutes before icing it.

Once iced, you can decorate however you want. I crumbled the cake that I cut off, then coated the cake with this. Then I added the leftover fudge icing into a piping bag fitted with a star tip, and piped this on top of the cake.

After decorating, the cake is done. Enjoy!