Preheat the oven Set the oven to 150ºC (300ºF/ gas mark 2) in preparation for baking.

To melt the chocolate put it into a bowl. Pour over the hot coffee and whisk continuously, until the chocolate has thoroughly melted.

Combine the dry ingredients- Add the sugar into a separate bowl. Follow with the flour, cocoa, baking soda, baking powder and the salt. Mix it all together into a finely combined powder, by twisting it with your whisk and set it aside.
Ingredients

For the cake:

3 oz dark chocolate chopped

12 fl oz brewed coffee ,

Hot 12 ½ oz flour

21 oz sugar

4 ¼ oz unsweetened cocoa powder

1 tsp baking powder

2 tsp baking soda

1 tsp salt

3 eggs

6 1/8 fl oz vegetable oil

12 fl oz buttermilk

1 tsp vanilla essence

For the icing:

6 oz dark chocolate ,

Chopped 6 oz milk chocolate ,

Chopped 16 oz crème fraiche

2 tsp vanilla essence

A pinch of salt

Combine the wet ingredients. Put the eggs into the mixer. Whisk them on high speed until fluffy. Slowly pour in the oil, little by little. Make sure that it has fully incorporated before adding in the next batch. Add the buttermilk, vanilla and the melted chocolate and coffee liquid. Add it in slowly as it will splash back!

Add the dry ingredientsSlow down the mixer and carefully spoon in the dry mixture. Allow it to mix until it's just combined and remove the bowl from the mixer.

BakePour the batter equally into the two cake tins and transfer them into the oven. Bake for roughly 60 minutes or until done, then remove.

Test the cake- Insert the wooden skewer into the middle of both cakes, to see if they have baked enough. If it comes out free of batter, they are done.Let both cakes cool down completely. In the meantime you can make the frosting.

Make the frosting: heat a saucepan, one third full of water and put a bowl over it. Spoon in the dark chocolate and the milk chocolate.Stir it until they have melted. Add the crème fraiche, the vanilla and the pinch of salt. Mix together with your spatula until thoroughly combined and remove the bowl from the pan.

Frost the cake: allow the chocolate spread to cool and begin to solidify before frosting. Occasionally whisk it to maintain the same consistency. When cool, take one of the cakes and using the spatula, pour over some of the frosting. Spread it generously but evenly all over the sponge. Place the second cake, upside down over the top of the first cake, removing the baking paper, as you go. Finally, spread the remaining frosting, liberally and evenly over the top and sides of the cake.

Its time to decorate the cake.It can do by your own taste. I use some of the coconut pecan frosting cream.I put some of this on the top of the cake.
Serve your cake is now ready to serve. Slice and enjoy it as you would any other chocolate cake, or as a dessert or else as a snack!