Put “eat chocolate” at the top of your list of things to do today. That way, at least you’ll get one thing done! Why not do something better and make something chocolatey. This cake is to die for, it’s the best chocolate cake I have ever made and is rich beyond belief. The cake is simple to make and can last a week. A slice goes a long way and we still have half a cake left in the freezer for NYE! The filling and frosting is best chilled overnight before frosting the cake and the cake itself needs 4 hours in the fridge before serving so the cake firms up.

Filling and frosting

• 960 ml milk
• 340 g granulated sugar
• 6 tbs unsweetened cocoa powder
• 6 tbs cornstarch
• 175 g unsweetened chocolate finely chopped
• 60 g unsalted butter, room temperature
• 1 tbs vanilla extract.

Cake

• 1 ½ tsp instant espresso powder
• 175 g unsalted butter melted and cooled
• 425 g plain flour
• 260 g unsweetened cocoa powder
• 2 tbs baking powder
• 4 tsp bicarbonate of soda
• 1 tsp kosher salt
• 760 g granulated sugar
• 540 ml buttermilk, cold
• 4 ½ tsp vanilla extract
• 5 large eggs room temperature

Method

1. Combine all filling ingredients expect for the vanilla in a large saucepan and stir over a medium heat until melted and combined and then whisk until mixture begins to bubble and thicken, about 5 – 10 minutes.
2. Off the heat stir in vanilla.
3. Place cling film directly over the frosting so that there is no air between the chocolate and Clingfilm – this will prevents a skin from forming.
4. Let the frosting cool completely before refrigerating overnight.
5. If there are lumps in the frosting, before refrigerating, whizz the frosting in a food processor.
6. Preheat oven to 180 degrees Celsius or gas mark 4.
7. Line three 9 inch round cake tins and dust sides with flour.
8. Cake: dissolve the espresso powder in a 240 ml of boiling water. Set aside to cool. Add more water if some evaporates when cooling.
9. Melt butter in a small pan and allow to cool slightly.
10. Sift dry ingredients.
11. Add buttermilk to espresso, add melted butter and vanilla. Whisk.
12. With an electric mixture, whisk the eggs and add liquid and mix until combined. On low speed add flour mixture until just combined.
13. Divide the batter evenly between the 3 tins and bake for 35 – 40 minutes or until knife is inserted and comes out clean.
14. Cool the cake in pans for 20 minute and turn out to cool completely on wire racks.
15. To frost: slice of the domed tops and set aside.
16. Slice each layer of cake in half or if you feel adventurous you may have thinner layers.
17. Set aside 1 layer with the domed tops.
18. Placing newspaper or baking paper around the cake stand as this is going to get messy, fill and stack the layers and cover the cake with frosting.
19. Take the domed tops and reserved layer and crumble with your fingers until it’s even crumbs.
20. Cover the cake with the crumbs.
21. Refrigerate the cake for 4 hours before serving so it can set.