Double Coffee Lush Chocolate Cake

Preheat oven to 1180ºC (355ºF) or gas mark 4. Butter and flour or line two 20cm (8-inch) cake tins with parchment.

Make strong coffee with the milk and coffee granules. Allow to cool. I make all the coffee at once and then divide it in half, using half for the icing and the remaining half for the actual cake.

Melt the butter for the icing and set aside to cool.

For the cake, in a bowl, sift flour with soda bicarbonate, baking powder, cacao powder and salt (use only a pinch of salt if already using salted butter). Mix a little.

In a stand mixer, add egg yolks, 200 grams sugar, vanilla and soft butter. Mix for about 4–5 minutes until nice, fluffy and creamy. Add kefir or soured cream and mix for another 2 minutes. Add melted dark chocolate and mix for 1 more minute.

Beat egg whites with remaining 80 grams sugar until stiff with firm peaks. With a spatula, slowly fold flour and cacao mixture into egg and butter mixture. Add half of the strong coffee (make sure it is not hot but is lukewarm at most) and fold in the heated egg whites. Fold carefully and gently so the batter remains nice and airy.

Pour cake mixture into the tins making sure they are getting pretty much even amounts of cake mixture. Bake for about 30–35 minutes, until risen. Check the middle section of the cake with a wooden skewer to make sure it comes out clean. That will indicate the cake is ready. Take cakes out of the oven let rest for 10–15 minutes. Take out of the tins and gently place on a cooling rack.

I always make my icing while the cake bakes. I recommend using a timer so that the cake does not over-bake.

Sift icing sugar into a bowl. Add remaining strong coffee and mix well so that no sugar lumps form. Add vanilla, melted butter and melted chocolate. Mix well until incorporated, lush and creamy. Put in the fridge to rest and harden, about 15 minutes.

Ideally, cut each cake into two and layer with icing in between each layer. Finish with a top icing layer and enjoy!