Microwave method - Add the dark chocolate, cream, butter and glucose syrup (corn syrup) into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until completely melted and smooth.

Double boiler method - Fill a medium sized pot ⅓ of the way with water. Bring to a boil. Place a heat-proof bowl on top and turn the heat to low. Add all the ingredients into the bowl. Gently mix until mixture is completely melted and smooth.

To set - Directly cover the ganache with plastic wrap so that it doesn’t form a skin and set aside to set at room temperature, about 3-4 hours. It will be firm to touch but slightly soft when fully set.

Softening the ganache (to do right before frosting) - Once the ganache has set, soften it by placing back in the microwave for 10 seconds, and mix with a spatula until it reaches a soft, spreading consistency. You can also do this by placing it on a double boiler and warming very slightly until you reach a spreadable consistency.

Preheat a fan forced oven to 150C / 300F (170C / 340F for no fan). Spray two 20cm / 8-inch cake tins with oil and line the bottom with baking paper. Set aside.

Melt butter and chocolate - Add the dark chocolate and butter to a heatproof bowl and microwave for 30 seconds at a time, string each time until melted and smooth.

Add sugar and oil - Add the oil, vanilla extract and caster sugar and mix using a spatula until combined. Add the eggs and whisk until well combined.

Add dry ingredients - Next, run the flour, cocoa powder, baking powder and salt through a sieve over the chocolate mixture. Use a spatula to mix through until no dry ingredient are showing.

Add boiling water - To a jug, add the boiling water and instant coffee powder. Stir to combine. Add to the cake batter and mix using a whisk.

Bake - Split the batter between the two baking tins and place in the middle rack of your oven. Bake for 40 -45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 20 minutes before transferring to a cooling rack to cool completely.

Tools - To more easily layer and decorate the cake, I used a cake turn table and offset spatula.

To layer - Place the first cake layer on a serving plate. Spread ¼ of the ganache on top.

Finish decorating - Add the second layer and cover the entire cake with the remaining ganache. To finish decorating, use a piping bag fitted with a Wilton 1M piping tip to frost random swirls on top of the

cake

.