For the cake, sour the milk and put aside.
Pour boiling water over chocolate and coffee and leave for 5 minutes to melt. Stir until smooth.
Add oil, milk, sugar, vanilla and whisk to combine well. Beat in eggs and sifted dry ingredients and whisk until smooth.
Bake in 2x 20cm tins for 20-25 mins at 180 degrees.
For the ganaches, melt together and cool until spreading consistency.
For the buttercream, cream ingredients together until light and fluffy.
Split cakes into 3 layers. Pipe a “dam” around the outside of the tier and fill with ganache. Do this for each tier, alternating the filling as desired.
From the TV show Chelsea New Zealand's Hottest Home Baker.