• 1. Prepare the Baking Pan:
• Preheat your oven to 150°C (300°F).
• Line an 8” round cake pan with parchment paper, ensuring the paper extends 2–3 inches above the pan’s rim to support the height of the cake.

2. Melt Chocolate and Butter:

• Over a pan of simmering water, In a large heatproof bowl, add chocolate, butter and sugar.
• Mix instant coffee with hot water. Pour it in the chocolate bowl and stir until everything melts into a smooth mixture.
• Once melted and combined take it off the heat.

3. Mix the Wet Ingredients:

• Add the milk to the melted chocolate mixture and mix until dissolved.
• Whisk in the eggs gradually, ensuring the mixture is smooth.
• Add the flavourless vegetable oil and keep mixing.

4. Sift the Dry Ingredients:

• Sift in the all-purpose flour, cocoa powder, baking powder, baking soda and salt.
• Mix it gently and avoid overmixing to keep the cake tender.

5. Bake the Cake:

• Pour the batter into the prepared pan.
• Bake for 2 hours, or until a skewer inserted in the center comes out clean.
• Allow the cake to cool completely in the pan before removing it.

6. Make the Ganache:

• Heat the cream in a saucepan over low heat until it begins to simmer.
• Pour the hot cream over the chopped chocolate. Add butter. Let it sit for 5 minutes, then whisk until smooth and glossy.

7. Decorate the Cake:

• Spread or pour the ganache evenly over the cooled cake. For an extra layer of indulgence, you can slice the cake into layers and add ganache between them.