CHOCOLATE CAKE

1. Grease and line two 180mm cake tins, then set aside until required.
2. Heat the oven to 150°C, fan forced.
3. Sieve the flour, sugar, cocoa, bicarbonate soda, baking powder, and salt into a large bowl then set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, place the coconut oil, eggs, buttermilk, and vanilla bean paste and beat for 1 minute.
5. Add the sieved ingredients and mix on low speed to combine.
6. Slowly stream in the hot water while continuing to mix.
7. Evenly divide the cake batter between the two prepared tins and bake in the preheated oven for 50-55 minutes.
8. Allow to cool completely at room temperature.
9. Place the cooled cakes into the freezer for 60 minutes to firm. This will make the cutting process easier.
10. Use a serrated edged knife to trim the top off the cakes, then cut each cake into three even layers.

Note:    If you cannot access buttermilk, you can make your own by combining 120ml full cream milk with 4 ml of fresh lemon juice.

CHOCOLATE GANACHE

1. Place the cream, vanilla, and glucose into a saucepan over induction setting 4 and bring to the boil.
2. Meanwhile, place the chocolate into a microwave-safe plastic bowl and heat in 30-second increments until the chocolate is half melted.
3. Pour the hot cream over the chocolate and whisk until the chocolate is completely melted and incorporated.
4. Cover the surface of the ganache with plastic wrap and allow to set at room temperature for 3 hours, or until it is firm enough to hold the cake layers.

ASSEMBLY

1. Place the first layer of chocolate cake onto a serving plate or cake board.
2. Spread an even layer of ganache over the cake, letting it gently flow over the edges in a few spots.
3. Continue building the cake by alternating the remaining cake layers and ganache.
4. Allow the ganache to set for a few hours prior to serving.

Note:    Store in the refrigerator for up to 5 days. Best eaten at room temperature.