Serves 8-10 | Preparation time 15 minutes | Baking time 20 minutes


For the Cake
200g butter
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
Pinch of salt
2.5 tsp instant coffee granules, dissolved in 1 Tbsp hot water

For the Ganache Icing
400g FREY dark chocolate, finely chopped
200ml cream

1. Pre-heat your oven to 190C. Grease and line 2 x 20cm cake tins.
2. Cream together the butter and sugar until the mixture is light and fluffy, 3-5 minutes. As you go along, scrape down the sides of the mixing bowl with a spatula as needed.
3. Sift together the flour, baking powder, and salt into a clean bowl.
4. Add the eggs to the butter and sugar mixture, alternating with flour mixture in between each addition. This will ensure that the eggs don’t curdle and that your flour is well incorporated. Add in the coffee and milk mixture and mix a little more until everything has blended together.
5. Divide the batter between your two cake tins and bake for 20 minutes or until golden, and a skewer inserted into the centre comes out clean, or the cake springs back when pressed gently. Leave to cool in their tins for about a minute, then run a spatula around the inside edge and turn the cakes out onto a wire cooling rack.
6. To make your ganache – heat your cream until just simmering, then pour over your chocolate pieces (placed in a heatproof bowl). Leave to stand for 1-2 minutes and then stir until smooth. Leave to cool slightly and then use to ice your cake. (Note: If the ganache mixture is too thick for your preference, place over a double boiler to loosen, and add in another 50-100ml cream, then cool and use to ice the cake.)