Chocolate Cake

Preheat the oven to 350°F (350°F) and line three 7‑inch cake tins with baking paper.

Combine the flour, caster sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl; whisk to distribute evenly.

In a separate bowl, whisk the eggs, buttermilk, hot coffee, vegetable oil, and vanilla paste until smooth.

Add the wet mixture to the dry ingredients and stir just until combined, being careful not to over‑mix.

Divide the batter evenly among the three prepared tins and bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake layers to cool completely on a wire rack before handling.

Make the chocolate ganache: place the dark chocolate and heavy cream in a heat‑proof bowl over simmering water, or melt together in short bursts in the microwave, stirring until smooth; let the ganache cool until spreadable.

Assemble the cake by spreading a layer of ganache between each cake layer and covering the top and sides with the remaining ganache; a slightly messy exterior is acceptable.