Preheat oven to 180C° (160°C fan forced). Grease and line two 20cm round, solid (not springform or loose based) cake pans.

Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt, whisk to combine.

In a separate jug or bowl combine eggs, oil, milk and vanilla extract, whisk to combine.

Add liquid mixture to dry ingredients and whisk until combined. Pour hot coffee gently over mixture and whisk to combine. Pour evenly into prepared cake pans. Gently tap them on the counter to remove any large air bubbles.

Bake for 40 to 50 minutes, until a skewer inserted into the middle comes out mostly clean except for a few moist crumbs. Rotate cakes during cooking if on separate oven shelves.

Cool for 10 minutes in pans, then turn out onto wire rack to cool completely before topping with whipped ganache and decorating with Koko Black chocolates of your choice.

To make ganache, place the cream and sugar in a small saucepan. Heat over medium heat, stirring frequently to dissolve the sugar, until the mixture is steaming and just below boiling point.

Add chocolate to a small jug or bowl, pour hot cream over chocolate, making sure all the dotties are covered. Leave aside for five minutes to allow chocolate to melt. Stir until smooth and lump free.

Note: if some of the chocolate has not completely melted, place in microwave for 20 second bursts, stirring in between, until all the chocolate is melted. 

Leave to cool, stirring occasionally, until it has thickened to almost spreadable consistency. Refrigerate until required. Spoon into a mixing bowl and beat briefly on high-speed using an electric mixer, stop as soon as the mixture just reaches a light and fluffy but smooth consistency, don’t overmix or the ganache will become grainy. Use immediately, as the ganache will harden on standing.

Note: If the ganache becomes too hard before spreading, beat on low speed using paddle attachment, for a short while to bring it back to a softer texture. 

To assemble, place first cake top side up on serving dish. Trim the top if the cake has a dome. Top with half of the whipped ganache. Gently place second cake on top, top side down, trim cake first if domed. Top cake with remaining whipped ganache and decorate with Koko Black chocolates.

If you have time, allow to stand for an hour or so before cutting. Cut with a warmed knife for a smooth finish.