DOUBLE TROUBLE CHOCOLATE CAKE

Silky chocolate buttercream and dark fudge frosting earn their stripes in this decadent chocolate extravaganza, which is laced with just a hint of coffee for extra richness.

YOU WILL NEED

3 x 20cm round cake tins, greased, then base-lined with baking paper n 2 piping bags, each fitted with a medium plain nozzle

SERVES 10-12

HANDS ON 2 HOURS + CHILLING BAKE 25 MINS

FOR THE SPONGES

n 175g 70% dark chocolate,

chopped n 175g unsalted butter, cubed n 125ml hot strong coffee n 3 eggs n 125ml buttermilk, at room

temperature n 2tbsp sunflower oil n 1tsp vanilla paste n 150g golden caster sugar n 150g light brown soft sugar n 260g plain flour n 40g cocoa powder n 1½tsp bicarbonate of soda n ½tsp baking powder n A pinch of salt

FOR THE FUDGE FROSTING n 175g 70% dark chocolate,

chopped n 200g unsalted butter,

cubed and softened n 125g icing sugar, sifted n 100g condensed milk n 1tsp vanilla paste n A pinch of salt

FOR THE CHOCOLATE SWISS MERINGUE BUTTERCREAM

n 200g 70% dark chocolate,

chopped n 175g caster sugar n 3 egg whites n A pinch of salt n 250g unsalted butter,

cubed and softened

Make the sponges

Heat the oven to 180°C/fan 160°C/gas 4. Melt the chocolate and butter with the coffee in a heatproof bowl set over a pan of gently simmering water and whisk to combine. Remove the bowl from the heat and leave to cool slightly.

In a large bowl, use a balloon whisk to beat the eggs, buttermilk, sunflower oil and vanilla until combined. Whisk in both types of sugar, then the melted chocolate mixture until smooth. Sift the flour, cocoa powder, bicarbonate of soda, baking powder and salt into the bowl and whisk until combined.

Divide the mixture equally between the prepared tins and bake for 25 minutes, until a skewer inserted into the centres comes out clean. Leave the sponges to cool in the tins for 10 minutes, then carefully turn them out onto a wire rack to cool completely.

Make the fudge frosting

Melt the chocolate in a bowl over a pan of gently simmering water. Stir, remove from the heat and leave to cool slightly. Beat the butter and icing sugar in a stand mixer on medium speed for 3-5 minutes, until pale and creamy. Mix in the condensed milk, vanilla and salt. Lower the speed and briefly mix in the melted chocolate. Cover and set aside.

Make the chocolate buttercream

Melt the chocolate as before. Put the sugar, egg whites, salt and 1tbsp water in a clean heatproof bowl set over the pan of simmering water. Whisk until the sugar dissolves. Cook for another 3 minutes, whisking continuously, until the mixture thickens enough to hold a ribbon trail. Spoon the mixture into a stand mixer and whisk on medium-high for 3 minutes, until doubled in volume and cold. Gradually add the butter, beating continuously until smooth. Fold in the melted chocolate, cover and set aside.

Assemble the cake

Spoon half the buttercream into one piping bag with a medium plain nozzle and half the fudge frosting into the other. Place one sponge on a serving plate, level the top if domed and pipe a ring of buttercream around the top edge. Pipe a ring of fudge frosting inside the buttercream, then pipe alternate rings to cover the cake. Top with the second sponge and repeat the piping. Place the third sponge on top and gently press down.

Refill the bags with the remaining frosting and buttercream. Pipe rings of the frosting up the side of the cake, then smooth it over using a palette knife, pressing the edge of the knife into the frosting to give texture. Pipe kisses of both fillings over the top of the cake. Chill for 30 minutes to 1 hour before serving.