Method

1. Pre-heat the over to 180 degrees (fan) and grease and line 4 7 inch cake tins. 

2. Cream together the butter and sugar till light and fluffy. (Roughly 5 minutes.) 

3. Add the eggs, one at a time, making sure each one is fully incorporated until adding the next. 

4. Sieve and fold in the flour, cocoa powder and baking powder. 

5. Melt the chocolate over a pan of boiling water, set aside for a few minutes to cool, then, add this to your cake batter along with the espresso/coffee. 

6. Divide the mixture evenly between the four baking tins. Place in the oven and bake for 22-25 minutes, or until a skewer comes out the centre of the cake clean. Leave to cool completely before removing from the cake tins. 

7. To make your buttercream beat your butter until light a pale, around 5 minutes, gradually add the icing sugar and cocoa powder in small batches, once all icing sugar is incorporated beat for a further 3 minutes.

8. Melt the dark chocolate in a bowl over boiling water, once melted leave to cool for a few minutes before adding it to your buttercream, beat for a few minutes to make sure all ingredients are fully combined. 

9. To build your cake spread and even layer of buttercream in-between each layer of sponge. Then add a thin layer of buttercream round the outside of your cake and place in the fridge, for 20 - 30 minutes, to set - this is your crumb coat. 

10. Add another, thicker, layer of buttercream to the outside of you cake and using a palate knife of bench scrapper smooth out the edges. Once smooth place in the fridge to chill. 

11. In a medium saucepan bring the cream to a gentle boil, remove from the heat, add your dark chocolate and stir till the chocolate has melted. Wait a few minutes to allow the chocolate to cool, cover the cake and use a tea spoon to encourage the drip down the side of the cake. Finish with some more buttercream and a sprinkling of chocolate sprinkles. 

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Now...simply...ENJOY!!

Happy Baking

All my Love

Paul xx