Preparation

• Preheat oven to 180°C/160°C fan/gas mark 4. Grease and line a 7inch round tin with baking paper.
• In a saucepan, add the boiling water, cocoa powder, Dark Muscovado Sugar, butter and Golden Caster Sugar and mix well. Bring to the boil and remove from the heat.
• In a large bowl, sift the flour and baking powder. Add the cocoa mixture into the flour and stir well. Add the vanilla extract and coffee extract. Break the eggs and mix into the mixture. Mix until well combined.
• Spoon the mixture into the prepared tin and bake for 50 minutes. Leave to cool on a cooling rack in its tin.
• To make the ganache, in a saucepan, bring the water and Dark Muscovado Sugar to the boil until dissolved. Add the chocolate and keep stirring until melted.
• Slowly add in the softened butter, stirring until the butter has melted and is evenly mixed, creating a glossy ganache. Leave to cool.
• Once the cake is cool, remove from the tin and carefully cut in half. Fill with ganache and spread the remainder over the cake using a palette knife to smooth.