Chocolate Cake

Heat the oven to 175°C (160°C fan) with the rack in the middle. Grease two 20 cm round tins and line the bases with baking paper.

Sift the flour, cocoa, baking powder, baking soda and salt into a large bowl. Stir in the sugar, breaking up any lumps.

In a second bowl, whisk the eggs, milk, oil and vanilla until smooth. Pour this into the dry ingredients and whisk until just combined; the batter will be thick.

Pour in the boiling water or hot coffee in a steady stream while whisking. The batter will become very thin and glossy, which is correct. Whisk only until smooth.

Divide the batter evenly between the two tins. Bake for 30–35 minutes, until a skewer in the centre comes out with a few moist crumbs and the top springs back when pressed lightly.

Cool the cakes in their tins for 10 minutes, then run a knife around the edges and turn them out onto a wire rack. Peel off the paper and let them cool completely, about 1 hour.

While the cakes cool, put the chopped chocolate, butter and salt in a heatproof bowl. Heat the cream in a saucepan until steaming and small bubbles form at the edge, but do not let it boil.

Pour the hot cream over the chocolate and leave it for 5 minutes. Stir slowly from the centre outwards until smooth and glossy.

Let the ganache stand at room temperature, stirring now and then, until thick enough to spread like soft frosting, about 45–60 minutes. Do not refrigerate it unless you stir it often.

Level the top of one cake if it has domed. Place it on a plate, spread about one third of the ganache on top, then set the second cake over it, flat side up.

Cover the top and sides with the remaining ganache, using swirls with the back of a spoon. Let it set for 20 minutes before slicing with a warm, dry knife.