Start by making the cakes - grease and line two (or four - they are going to be split in half so if you have 4 small round cake tins, I find it easer to bake the layers separately) 20cm round cake tins with baking paper.

Pre-heat the oven to 130C fan-forced (290F).

Dissolve the coffee in the boiling water then pour it into a medium saucepan along with the butter, chocolate and sugar. Heat, stirring, over medium heat until smooth then transfer to a heat-proof bowl and allow to cool slightly.

Whisk in the egg, sifted flours and cocoa.

Divide the batter evenly between the tins and bake for 45 minutes or until a cake tester comes out clean (about 20-25 mins if you're using 4 tins - check cakes with a cake tester).

Leave cakes to rest in the tins for 5 minutes then transfer to a wire rack to cool completely.

Meanwhile make the filling by beating the butter with an electric mixer until light and fluffy.

Add the icing sugar gradually and then beat in the milk, essence and colouring. You may need to a add a little milk to get it to a spreadable consistency and beat until fluffy.

If you made two cakes, carefully split each one into two layers.

Place one layer of cake on a wire rack and spread with ¼ of the icing.

Place another layer of cake on top and ice then repeat with the rest of the cakes and icing then refrigerate the cake for at least an hour.

To make the ganache, combine the chocolate and cream in a heat proof bowl and microwave for 30 seconds. Mix well and then microwave for another 30 seconds.

Give it a very good stir and if it's not smooth, microwave another 20 seconds at a time, stirring well between each go.

Leave it to cool slightly.

Place the chilled cake (still on the wire rack) over a plate or sheet of baking paper and carefully pour/spread the chocolate ganache over the cake to cover it.

Leave to set on the bench.

Carefully transfer the cake to a serving plate to serve and decorate however you like.