gistfile1.txt

200g dark chocolate (about 60% cocoa solids)
200g butter
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate

200g good quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar

gistfile2.txt

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan
140C/conventional 160C/gas 3. Break 200g good quality dark chocolate in pieces in to a
medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate,
then mix 1 tbsp instant coffee granules into125ml cold water and pour into the pan.
Warm through over a low heat just until everything is melted - don't overheat. 
Or melt in the microwave on Medium for about 5 minutes, stirring half way through.

2. While the chocolate is melting, mix85g self-raising flour, 85g plain flour,
¼ bicarbonate of soda,200g light muscovado sugar, 200g golden caster sugar and
25g cocoa powder in a big bowl,mixing with your hands to get rid of any lumps.
Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture,
stirring just until everything is well blended and you have a smooth, quite runny
consistency. Pour this in to the tin and bake for 90 minutes.

4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g
good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton
of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about
to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has
melted and the mixture is smooth.

5. Sandwich the layers together with just a little of the ganache. Pour the rest over
the cake letting it fall down the sides and smoothing to cover with a palette knife.
Decorate with grated chocolate or a pile of chocolate curls.
The cake keeps moist and gooey for 3-4 days.