Pre-heat the oven to 150C(302F) fan-forced.

Grease and line two loaf tins and extend the paper up over the long sides of the tins to create handles.

Place the chocolate in a heat-proof bowl and pour over the hot coffee. Leave it to sit for a couple of minutes and then whisk it until the chocolate melts into the coffee and it all becomes smooth.

Add the Tennessee Honey and whisk it through.

Put the sugar, flour, bicarbonate of soda and salt in the bowl of an electric mixer and beat just to stir it all together.

Add the soft butter and beat slowly just until there are no more dry bits of mixture.

Add the eggs and vanilla and beat them through. Once they're mixed in, up the speed to medium and continue to beat for one minute.

Scrape down the sides of the bowl and the paddle.

Add a little of the chocolate mixture and beat on the lowest speed possible until it is just mixed in. Continue to add the chocolate this way until it is all mixed in.

Once it's mixed in, gradually increase the speed to medium and beat it for two minutes.

Divide the batter between the two tins.

Bake the cake for 60-70 minutes or until a cake tester inserted in the middle comes out clean.

Leave the cakes to rest in the tins for 10 minutes and then transfer to a wire rack to cool completely.