• First preheat your oven to 160°C
  
• Grease and line 3 8 inch/20cm cake tins with parchment paper and set to one side.
  
• In to a large mixing bowl add in the light brown sugar, caster sugar, plain flour cocoa powder, bicarbonate of soda and baking powder. Stir so the dry ingredients are all mixed well.
  175 g Plain Flour, 25 g Cocoa powder, ¼ tsp Bicarbonate of soda, 200 g Caster sugar, 200 g Light brown sugar, 1 tsp Baking powder
  
• In a separate glass Pyrex bowl add the dark chocolate and butter into a and melt over a sauce pan of boiling water. You can also melt in the microwave if you like.
  225 g Dark chocolate, 225 g Unsalted Butter
  
• Pour the coffee granules into 125ml of boiling water and mix well.
  1 tbsp Instant coffee granules
  
• Add the coffee to the melted chocolate and butter and stir until smooth.
  
• Whisk the eggs with the buttermilk.
  75 milliliters Buttermilk, 4 Eggs
  
• Now add the chocolate and egg mixtures to the dry ingredients and stir until all the ingredients are well incorporated. The cake batter should be runny with no lumps.
  
• Pour the cake batter evenly between the three cake tins.
  
• Pop the cakes into your preheated oven and bake for 25-30 minutes.
• To test if your cake is cooked simply prick the center of the cake with a skewer, if it comes out clean its cooked if it has a little cake batter stuck to it pop it back into the oven for a couple more minutes and test again.
• Once baked leave the cakes in the tins to cool for a few minutes before turning them out onto a wire rack to continue to cool.

To make the chocolate ganache

• Pour the double cream into a saucepan and heat over a low heat for a few minutes. Stir slowly watching that the cream doesn’t simmer or boil.
  500 milliliters Double cream
  
• Once the cream is hot remove from the heat.
  
• Add in your dark chocolate and place a sauce pan lid on top and leave for about 3-5 minutes to melt the chocolate.
  500 g Dark chocolate
  
• After a few minutes uncover and stir slowly until the ganache is well incorporated and has a smooth, creamy and glossy texture.
  
• Place into your fridge for a couple of hours to thicken.
  
• When it is thick enough to spread simply cover the first cake layer in ganache, top with the second layer of cake and repeat the process with the third cake layer.
• Then with the left-over ganache even spread around the sides of the cake until smooth.
• Then top and decorate any way you like, this time I used chocolate shavings and vanilla and chocolate butter cream.
  Chocolate shavings, Marbled buttercream