Chocolate Ganache
1-Microwave method – Add the dark chocolate,: Microwave method – Add the dark chocolate, cream, butter and glucose syrup (corn syrup) into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until completely melted and smooth.
2-Double boiler method – Fill a medium: Double boiler method – Fill a medium sized pot 1/3 of the way with water. Bring to a boil. Place a heat-proof bowl on top and turn the heat to low. Add all the ingredients into the bowl. Gently mix until mixture is completely melted and smooth.
3-To set – Directly cover the ganache: To set – Directly cover the ganache with plastic wrap so that it doesn’t form a skin and set aside to set at room temperature, about 3-4 hours. It will be firm to touch but slightly soft when fully set.
4-Softening the ganache (to do right before: Softening the ganache (to do right before frosting) – Once the ganache has set, soften it by placing back in the microwave for 10 seconds, and mix with a spatula until it reaches a soft, spreading consistency. You can also do this by placing it on a double boiler and warming very slightly until you reach a spreadable consistency.

Chocolate Fudge Cake
5-Preheat a fan forced oven to 150C: Preheat a fan forced oven to 150C / 300F (170C / 340F for no fan). Spray two 20cm / 8-inch cake tins with oil and line the bottom with baking paper. Set aside.
6-Melt butter and chocolate – Add the: Melt butter and chocolate – Add the dark chocolate and butter to a heatproof bowl and microwave for 30 seconds at a time, string each time until melted and smooth.
7-Add sugar and oil – Add the: Add sugar and oil – Add the oil, vanilla extract and caster sugar and mix using a spatula until combined. Add the eggs and whisk until well combined.
8-Add dry ingredients – Next, run the: Add dry ingredients – Next, run the flour, cocoa powder, baking powder, bicarbonate soda and salt through a sieve over the chocolate mixture. Use a spatula to mix through until no dry ingredient are showing.
9-Add boiling water – To a jug,: Add boiling water – To a jug, add the boiling water and instant coffee powder. Stir to combine. Add to the cake batter and mix using a whisk.
10-Bake – Split the batter between the: Bake – Split the batter between the two baking tins and place in the middle rack of your oven. Bake for 40 -45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 20 minutes before transferring to a cooling rack to cool completely.

Assembly
11-Tools – To more easily layer and: Tools – To more easily layer and decorate the cake, I used a cake turn table and offset spatula.
12-To layer – Place the first cake: To layer – Place the first cake layer on a serving plate. Spread 1/4 of the ganache on top.
13-Finish decorating – Add the second layer: Finish decorating – Add the second layer and cover the entire cake with the remaining ganache. To finish decorating, use a piping bag fitted with a Wilton 1M piping tip to frost random swirls on top of the cake.