1 cup sugar
3/4 cup brown sugar
1 3/4 cups self raising flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3 large eggs, whisked
1 cup coconut milk or cream
3/4 cup canola oil
pinch of salt
3/4 cup hot espresso coffee
Whipped chocolate ganache
200 grams (7oz) semi sweet chocolate
100g (1/2 cup) cream
Preheat oven to 350F degrees. Grease and line 2 cake tins with baking paper.
Prepare the chocolate ganache first. Place the chocolate in a heat safe bowl, set aside.
Heat cream over medium heat until boiling, then pour over the chocolate. Let sit for a few minutes before mixing well.
Place ganache in fridge for a few hours to cool and thicken.
Once thick, transfer ganache to your mixer with whisk attached. Whip the ganache for a few minutes until the ganache starts to hold its shape and becomes lighter in colour.
For the cake, place all chocolate cake ingredients except coffee into a large mixing bowl and mix together well with a fork. Pour in coffee and continue mixing until the mixture is smooth.
Pour into prepared cake tin and bake for 27-30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool for 10 minutes then flip onto baking rack to cool completely.
Once cool, sandwich the 2 cakes together and cover the top with the whipped chocolate ganache.