Preheat a fan forced oven to 130C / 265F. Spray two 20cm / 8-inch cake tins with oil and line the bottom with baking paper. Set aside.

Add the dark chocolate and butter to a heatproof bowl and microwave for 30 seconds at a time, string each time until melted and smooth. Add the oil, vanilla extract and caster sugar and mix using a spatula until combined. Add the eggs and whisk until well combined.

Next, run the flour, cocoa powder, baking powder and salt through a sift over the chocolate mixture. Use a spatula to mix through until no dry ingredient are showing.

To a jug, add the boiling water and instant coffee powder. Stir to combine. Add to the cake batter and mix using a whisk.

Split the batter between the two baking tins and place in the middle rack of your oven. Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Add all of the ingredients into a large heatproof bowl and microwave for 30 seconds at a time, stirring each time until melted and well combined. Allow to cool at room temperature. Once set, microwave for 10 seconds at a time, stirring with a spatula until it becomes soft enough to spread.

To put the cake together, carefully run a knife around the cake tin to release the cake from the tin. Place the first layer on a serving plate. I used a cake turn table to decorate the cake which makes decorating so much easier. Add 1/4 of the frosting on top of the cake and use a spatula to spread evenly. Then add the next layer of cake and cover the cake in frosting keeping some aside to decorate on top, about 1/4 of the frosting. Use a spatula to spread the frosting on the sides and top of the cake. Get it as even as you can. We’re not trying to win award here. Then use a piping bag fitted with a Wilton 1M piping tip to frost random swirls on top of the cake.