Chocolate Cake

• Whisk eggs and sugar until light and fluffy.
• Add in vanilla essence and vegetable oil.
• Fold in the sifted dry ingredients (flour, baking powder and salt).
• Dissolve 3/4 cup cocoa powder and 1 teaspoon of coffee granules in one cup of boiling water. Add this mixture into the cake batter. Fold in gently.
• Pour into a well-greased baking tray and bake at 170°C for about 45 minutes. Baking times may vary depending on your oven, so start monitoring after the 35-40 minute mark. The cake should bake evenly and appear level rather than domed when done.

Whipped Milk Chocolate and Coffee Ganache

• Place the cream, chopped milk chocolate, and coffee granules in a saucepan over very low heat.
• Stir constantly until the chocolate and coffee fully melt and the mixture is smooth and glossy. The cream should be hot and steaming, but never boiling.
• As soon as everything is smooth, take the saucepan off the heat.
• Transfer the ganache to a bowl. Cover and refrigerate for 3–4 hours, or until thick but still soft.
• Using an electric mixer, whip on medium speed until light, fluffy, and spreadable. Stop as soon as it holds soft peaks. Do not overwhip and this will split the cream.