Double Chocolate Cake

1. Start by preparing the ganache as it will need some time to set. In a saucepan heat double cream until almost boiling then pour it over the white chocolate in a medium sized bowl. Stir until chocolate has melted completely. Set aside.
2. Preheat oven to 180°C. Grease three 20cm cake pans.
3. Sift the flour into a large bowl. Add sugar, cocoa, soda, baking powder and salt. Mix well.
4. In a separate bowl mix together milk, vegetable oil and eggs. Pour this into the dry ingredients and using a mixer mix until combined.
5. Add coffee and stir until just combined.
6. Divide between three cake pans and bake for 25 minutes or until a toothpick inserted into the centre comes out clean. Let the cake layers cool completely.
7. Once the cake is completely cold, take the ganache and beat it with a mixer until almost white and creamy. Spread it between the layers of the cake and use it to cover the sides and top. Decorate with fresh berries or serve as it is.