Preheat your oven to 170ºC (conventional oven). Grease 2 x 20cm cake tins and line the bottoms with baking paper.

In a mixing bowl, start by whisking together the hot coffee and cocoa powder until it is silky and glossy. Allow to cool to room temperature (5-10 mins).

Whisk in the oil, sugar, then eggs, one at a time, until combined and glossy.

Sieve in the baking soda, baking powder, salt and plain flour, and whisk to incorporate. Finally, mix in the yoghurt and pour 1kg (1000g) of cake batter into each of the cake tins. Tap each cake tin firmly on the bench a few times to release any air bubbles.

Bake the cakes for 50 minutes or until cooked through. Allow to cool for 30 minutes in the tins, then flip the cakes out onto a sheet of baking paper and allow to cool fully. Slice each cake in half ready to assemble.

Pour the small remaining amount of cake batter into any size cake tin or tray and bake until cooked through. Once the cake is cooked, crumble it onto a tray lined with baking paper, switch off the oven and pop the tray of crumbs back in to dry out and become crispy (about 10 mins). Allow to cool and set aside for decorating.

Place the sugar in a large, heavy-bottomed pot on a low to medium heat until it has fully melted and is a rich amber colour. Remove the pot from the heat and whisk in the cream, start VERY slowly at first adding a splash at a time to avoid the caramel seizing. Once all the cream is incorporated, stir in the salt and butter. Return the pot to the heat with a candy thermometer until the caramel reaches 116°C (240.8°F).

Have the cornflakes ready in a large heatproof bowl. Once the caramel reaches temperature, gently pour the caramel over the cornflakes and stir to completely coat. Push the cornflakes firmly into a large tray lined with baking paper.

Once fully cooled, cut out 3 x 20cm circles of caramel cornflakes. Break up the cornflake offcuts into chunky pieces and set aside for decorating.

Break up the chocolate and place it into a large heatproof bowl along with the butter. Melt together over a bain-marie while gently stirring until fully melted. Remove from heat, pour in the cream and mix quickly until incorporated and glossy.

Cover the surface directly with glad wrap and pop the ganache in the fridge to set. In your stand mixer or with electric beaters, whip the ganache for a couple of minutes until light and fluffy.

On a cake board or plate, smear a small amount of ganache. Place a layer of chocolate cake onto the board then add a large dollop of ganache. Spread the ganache evenly over the cake.

Next, place a layer of caramel cornflakes and again spread a dollop of ganache evenly on top. Repeat with the remaining layers alternating caramel cornflakes and chocolate cake. Your final layer should be chocolate cake. Dollop a generous spoonful of ganache on the top and spread rustically over the top surface.

Place the remaining ganache into a piping bag lined with a large open star piping tip. Pipe ruffles around the top of the cake. Fill the centre with your cornflake off-cuts and sprinkle with crispy cake crumbs. Slice with a nice big sharp knife and enjoy.