Richard Burr's chocolate cake

SERVES 8-10

200g unsalted butter softened, plus more for the tins 125g dark chocolate (70 per cent cocoa solids) 2tsp instant coffee 200g caster sugar 4 large eggs 200g plain flour 50g cocoa powder 1 / tsp baking powder 2 For the ganache: 500g dark chocolate (70 per cent ) 500ml double cream Fresh raspberries (optional)

STEP 1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut baking parchment discs for the bases of 2 x 20cm round sandwich tins. Butter the tins and lay in the papers. STEP 2 Break the dark chocolate into a heatproof bowl and set over a pan of water on a medium-low heat. Once melted, set aside until cool but not set. Mix the coffee with 3tbsp of boiling water and set aside. STEP 3 Put the butter and sugar into a bowl and whisk until light and creamy. Beat in each egg, one by one. STEP 4 Sift in the rest of the flour, the cocoa powder and baking powder, then fold them in. Be gentle, but make sure the mixture is fully combined. Pour in the melted chocolate and the coffee and fold in. Divide the batter between the prepared tins, smooth it out and bake for 18–20 mins. STEP 5 Meanwhile, make the ganache by breaking the chocolate into a heatproof bowl. Put the cream in a saucepan and bring to the boil. As soon as it’s boiling, tip it into the chocolate and mix. Leave to cool. STEP 6 Check that each cake is cooked by poking a cocktail stick into the centre – if it comes out clean, it’s ready; if not, give it another 2 mins before testing again. Take out and set on a wire rack. Once cool enough to touch, pop the cakes out of the tins and return to a rack to fully cool. STEP 7 Cut each cake in half and set the bottom layer on a plate. Spread a layer of ganache on the bottom layer, then gently press the next layer on. Build up the rest of the layers, then cover the cake with the remaining ganache. Add the raspberries on top and leave the ganache to set, then eat.

BIY: Bake It Yourself (Quadrille £20)