Best Chocolate Cake Ever

seriously scrummy chocolate cake and completely idiot proof

1. 1

   Butter two sandwidge baking tins. I usually line with baking paper as well.
   
   Preheat oven to 140c/160c.
   
   Break 200g dark chocolate in pieces into a medium, heavy-based pan OR into a glass bowl and then pop over boiling water to melt. Before you melt the chocolate you need to add your butter, cut into small cubes and mix the coffee granules with 125ml cold water and add this too. Now melt gently over medium heat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
   
   Whilst this is melting I get on with next bit which is: mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. If like me you have a kitchen helper just remember to seive the flour.
   
   Beat your 3 eggs and add your buttermilk to the egg mix. (I do this in a pyrex measuring jug as its easier).
   
   Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.
   
   Once all is nice and blended pour mixture into the two tins.
   
   Now bake. It takes about 25-30 mins in my oven, but it may take longer in yours (our oven seems a bit hot), so more like 40-45 mins. Standard test with a sharp knife and see if still wet test applies.
   
   The cake is quite soft, so be wary when taking out of tins to cool.
   
   If you are using the shop bought ganache, wait for cake to cool and then pop 1/3 in the cake and the other 2/3 over the top and sides of the cake. Serve with lashings of cream. mmmmmmmmmm.
   
   Cake keeps for ages in a tin, so not one you have to eat that day. We've managed (just) to keep one for 10 days and it was still lovely and moist.
   
   If you are making a ganache then:
   chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.