Ingredients

170g flour

260g sugar

60g cocoa

1 1/4 tsp bicarbonate of soda

1 tsp baking powder

3/4 tsp salt

85g Dark chocolate

50g melted butter

165g hot water

1 tsp coffee

85g yogurt

165g buttermilk

15g veg oil

2 eggs

Frosting

75g Soft Butter

185g Cream Cheese

400g Icing Sugar

65g Cocoa Powder

1 tsp Vanilla Extract

70g Double Cream

Method

Pre heat the oven to 140 C Fan

Line the base and sides of 3 6inch tins.

Combine all of the dry ingredients in a mixing bowl and mix together.

Melt your chocolate and butter and with the hot water dissolve the coffee.

Mix together the chocolate, butter, oil, coffee and buttermilk, add in the eggs when cool enough and whisk together to combine.

Add the wet mix into the dry and give a good mix ensuring that you have incorporated all of the ingredients.

Put equal amounts into the 3 baking pans and pop on the middle shelf of your oven. Bake for 36 to 42 minutes or until a skewer comes out clean.

Allow to cool in the tin, as these are super soft cakes.

Make your frosting in a mixer with the beater paddle, beat the butter until soft and light, add in the cream cheese and beat again until incorporated. Sift in the icing sugar and cocoa powder, beat slowly and as it is coming together add in the vanilla, then slowly add the cream until you have a smooth and silky frosting.

When the cakes are completely cool build the cake by stacking with frosting between each layer and roughly covering the outside, this cake looks amazing with a rustic frosting. For extra indulgence cover the top with cream ganache and allow to drip over the sides of the cake.