Make the Caramel Sauce: Add the sugar to a saucepan and place over medium heat. Allow the sugar to melt without stirring at first. Once it begins to caramelise, gently stir or swirl the pan until the sugar reaches a deep amber colour. Slowly pour in the heavy cream and start whisking immediately. Be careful, as the mixture will bubble up quite strongly. Turn off the heat. Add the butter a little at a time, whisking continuously by hand until the caramel is completely smooth. Pour the caramel into a bowl. Cover and refrigerate for at least 2 hours, or until well chilled.

Make the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate. Cover and leave it to sit for about 5 minutes. Stir until completely smooth. Cover and refrigerate for at least 2 hours, or until well chilled.

Make the Coffee Chocolate Cake: First, dissolve the instant coffee in the hot water and set aside. Add the cocoa powder, plain flour, baking powder, baking soda and sugar to a large mixing bowl. Mix well until evenly combined. Add the softened butter, eggs and prepared coffee mixture. Whisk for about 15–20 seconds. Scrape down the bowl and gently mix with a spatula. Whisk again for another 15–20 seconds. Give the batter one final gentle mix, making sure everything is evenly combined. Pour the batter into a lined 22 × 38cm baking tray and spread it evenly. Bake in a preheated oven at 170°C (350°F) for approximately 20–25 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs. Allow the cake to cool completely.

Prepare the Fillings: When you are ready to assemble the cake, remove the chilled caramel from the refrigerator. Whip for about 2 minutes, until it becomes thicker, lighter in colour and creamy. Set aside. Do the same with the chilled chocolate ganache. Whip until lighter, fluffy and spreadable.

Assemble the Cake: Cut the cooled cake into 2 equal pieces. If you like, lightly brush or spoon the cake layers with strong unsweetened coffee. Spread a layer of whipped chocolate ganache over the first cake layer. Top with the whipped caramel. Place the second cake layer on top. Repeat with another layer of whipped ganache and whipped caramel over the top. Chill briefly if needed to help everything set. Cut into slices and enjoy your Coffee Chocolate Cake with Whipped Caramel & Ganache!