You will need:
125g butter, softened
100g (½ cup) soft brown sugar
100g (½ cup) light brown sugar
45ml (3 tbsp) instant coffee granules
2 extra-large eggs (at room temperature)
5ml (1 tsp) vanilla extract
50g (1/3 cup) self-raising flour, sifted
120g (1 cup) cake flour, sifted
5ml (1 tsp) bicarbonate of soda
125ml (½ cup) cocoa powder
90g dark chocolate, roughly chopped
30g (1/3 cup) pecan nuts,
100g dark chocolate, roughly chopped
For the cake, grease 20cm springform cake pan and preheat the oven to 180°C. Cream butter in a mixing bowl till light and fluffy. Add both types of sugar and coffee and mix till combined. Beat in the eggs, one at a time, till fluffy. Fold in vanilla. Using a large metal spoon, fold in both types of flour, bicarbonate of soda and cocoa powder in batches, alternating with the buttermilk.
Mix until smooth, then stir in the chocolate chunks and nuts. Pour batter into the prepared cake pan and bake for 40-50 minutes or until a metal
skewer inserted in the centre of the cake comes out clean. Remove cake from oven and leave to cool in the pan for 10 minutes, then turn out and cool completely before icing.
For the ganache, melt butter in a small heatproof bowl over a small pot of simmering water. Add chocolate, stir and remove bowl from the heat
once half the chocolate has melted. Make sure no steam touches the chocolate. Mix until chocolate has melted completely and set aside to cool. Once cool, beat lightly with a spoon till smooth and fluffy. Spread ganache over the cake and serve with cream or ice cream. You can warm a slice in the microwave for 10 seconds if you like: the icing won’t melt entirely.