ARABIAN NIGHTS LAYER CAKE WITH ROSE-SCENTED GANACHE

Serves 8-12

● 90g (3¼oz) unsalted butter, plus extra for greasing

● 250g (9oz) plain flour

● 1½tsp bicarbonate of soda

● ½tsp fine sea salt

● ½tsp finely ground cardamom seeds

● 200g (7oz) dark chocolate (70-75 per cent cocoa solids), grated or blitzed

● 120ml (4fl oz) vegetable oil

● 400g (14oz) caster sugar

● 4 large eggs, lightly beaten

● 2tsp vanilla extract

● 240ml (8½fl oz) hot, strong espresso coffee

For the ganache

● 200g (7oz) dark chocolate (70 per cent cocoa solids), chopped (see tip at the bottom of the page)

● 250ml (9fl oz) double cream

● 20g (¾oz) caster sugar

● ½tsp rosewater

For the coffee buttercream

● 150g (5½oz) unsalted butter, softened

● 300g (10½oz) icing sugar, sifted

● 1tbsp instant coffee granules dissolved in 1tbsp boiling water

● Edible rose petals and/or crystallised rose petals, to decorate (optional)

Preheat the oven to 180°C/fan 160°C/gas 4. Butter 2 x 20cm diameter cake tins and line the bases with baking paper.

Mix the flour, bicarbonate of soda, salt and cardamom seeds in a bowl. Set aside.

Melt the chocolate, butter and

oil in a heatproof bowl

set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir to combine, then remove the pan from the heat.

Place the sugar in a bowl, add the chocolate mixture and beat with electric beaters (or in a stand mixer) until combined — it might turn grainy, but that’s fine. Gradually beat in the eggs and vanilla to produce a smooth, shiny batter. Beat in the flour mixture on a low speed until just combined. Beat in the hot coffee, giving a final stir with a spatula to make sure all the chocolate is mixed in.

Divide the batter between the cake tins. Bake for 30 minutes, or until a skewer comes out clean (bake for a further 5 minutes if it doesn’t). Leave in the tins for 5 minutes, then turn out on to a wire rack to cool.

To make the ganache, place the chocolate in a heatproof bowl. Heat the cream and sugar in a small pan until almost boiling and the sugar has dissolved, stirring so that it doesn’t catch. Stir in the rosewater, then pour the cream mixture over the chocolate. Stir until the chocolate has melted. Leave to cool for 5 minutes, then whisk until thick and creamy. This can take a few minutes.

To make the buttercream, beat the butter with electric beaters until very pale. Add the sugar and coffee and beat until creamy.

To assemble, cut each cake in half horizontally with a serrated knife. Spread the tops of three of the cakes with buttercream, then set one on top of the other. Place the un-iced cake on top with its neatest side upwards. Spread the ganache all over the top and sides. Decorate with edible and/ or crystallised rose petals, if using.