METHOD

1. To make the dark chocolate ganache, place the cream in a small saucepan over medium–low heat. Bring the cream to just below boiling. Remove from the heat. Place the chocolate in a heatproof bowl and pour over the hot cream. Stir until melted and smooth.
2. Using a handheld stick blender, blend the chocolate mixture for 30 seconds. Refrigerate for 2–3 hours or overnight.
3. Preheat oven to 160°C (325°F). Line a 24cm (8½ in) round cake tin with non-stick baking paper.
4. Place 1 cup (220g) of caster sugar, egg yolks, oil, milk, chocolate and vanilla in a large bowl and whisk to combine.
5. Place the almond meal, flour, cocoa and baking powder in a separate large bowl and mix to combine.
6. Place the egg whites in separate bowl and using a handheld electric mixer, whisk until soft peaks form. Gradually add the extra 2 tablespoons of caster sugar and beat until glossy.
7. Pour the egg yolk mixture into the dry mixture and mix to combine. Add 2 large spoonfuls of the egg white mixture and fold through to lighten the mixture. Add the remaining egg whites and carefully fold through.
8. Pour the mixture into the prepared tin and bake for 55 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
9. To make the espresso syrup, place the brown sugar, espresso and extra vanilla in a small saucepan over low heat and cook, stirring occasionally, until the sugar has dissolved. Bring to a very low simmer and cook for 10 minutes or until thickened slightly. Pour over warm or cool cake.
10. Using an electric mixer, whip the chilled chocolate mixture until just soft peaks form++.
11. Place on a cake stand or plate and dollop with large spoonfuls of the chocolate ganache. Dust with cocoa and serve. Serves 12

Cook’s tip:
+ We have used the rich and elegant Vittoria Oro coffee beans for our hot espresso.

++ The secret to the most velvety frosting is to use a handheld stick blender to emulsify the chocolate and cream. Take care that you don’t over-whip your ganache just before you ice the cake. To make the ganache in advance, make the recipe up until step two and keep in the fridge for 3 days. When ready to use, whip with an electric mixer and serve.