Rich chocolate buttermilk cake

Serves: 8-10

For the cake

• 220g plain flour
• 400g granulated sugar
• 90g cocoa powder
• 1.5 tsp baking powder
• 0.75 tsp salt
• 2 large eggs
• 240g buttermilk
• 115g butter
• 1 tbsp vanilla extract
• 1 cup

For the chocolate filling

• 200g dark chocolate
• 240g unsalted butter
• 4 egg yolks
• 160g caster sugar

For the ganache

• 300g double cream
• 140g dark chocolate
• 0 cocoa powder

Step 1
Heat the oven to 180C/350F/gas 4.

Step 2
Grease and flour (or line) two 24cm round baking tins.

Step 3
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, cocoa, baking powder and salt.

Step 4
Add the eggs, buttermilk, melted butter and vanilla.

Step 5
Beat until smooth, stir in the coffee, then divide evenly between the tins, and bake on the middle rack of the oven for about 35 minutes.

Step 6
Remove from the oven and leave to cool in the tins for 15 minutes, then on a rack.

Step 7
(Run a butter knife around the edges of each cake.

Step 8
Put a wire cooling rack over the top of each tin and flip the cakes; gently thump on the bottom of the tins, until the cakes release).

Step 9
For the filling, melt the chocolate in a heatproof bowl over a saucepan of simmering water, then set aside to cool.

Step 10
In a large bowl, cream the butter with an electric mixer for 10 minutes, then beat in the egg yolks and sugar for five minutes.

Step 11
Stir two spoonfuls into the cooled, melted chocolate, then mix it back into the butter mixture, until fully combined and smooth.

Step 12
For the ganache, bring the cream to a boil.

Step 13
Put the chocolate in a large bowl, then pour the cream over and stir.

Step 14
Once cooled, beat to soft peaks.

Step 15
To assemble, spread the filling on to one cake and sandwich with the other.

Step 16
Ice with the ganache.

Step 17
Decorate with chocolate curls, or dust with cocoa powder.