Tiers

Ingredients

• 50g cocoa powder + 6tbsps boiling water
• 1 tsp instant coffee + 1 tbsp boiling water
• 3 large eggs (at room temperature)
• 4 tbsps butter milk or milk
• 175g self raising flour (sifted)
• 1 tsp baking powder
• 300g caster sugar
• 100g butter (softened at room temperature)

Ganache frosting:

• 400g milk chocolate (broken into pieces)
• 50g dark chocolate
• 450ml double cream

Method

1. Recite Bismillah
2. In a bowl break the chocolate into pieces
3. Bring the cream to boil in a saucepan and then pour over the chocolate. Allow to sit for a few minutes and then mix till smooth. Allow to cool. Refrigerate until thick and creamy.
4. Preheat oven to 180c.
5. Grease a 10″ square baking tin with a generous amount of butter, including the sides. Then sprinkle some self raising flour & shake & tilt the tin around so it is thinly coated with flour.
6. Combine the boiling water and cocoa powder and set aside
7. Combine boiling water and coffee and set aside.
8. Now in a bowl add all the ingredients including the coffee and cocoa powder mixtures and whisk till well combined.
9. Pour into baking tray and bake for 20-30 mins. You will know the cake is done when you press the centre & it springs back. Do not rely on the clean toothpick!
10. Run a knife all around the sides of the pan, this will help release the cakes from the pan.
    Remove the cake from pan by placing a tray on top of the cake. Flip the tin over so that the top of the cake with the tray is now facing down. Pat the back of the tin all around. The cake should release from the bottom. Lift the tin gently.
11. Allow to cool, preferably on a cooling rack.
12. Cut into desired size pieces and place them into individual bowls / containers.
13. Pour ganache onto them. Decorate as desired.