Belgian Dark Chocolate cake with Tia Maria Ganache

Directions

1. 1) Preheat the oven to 160 deg C. Grease and line a tin. Keep aside.
2. 2) Dissolve the coffee granules in 125ml of hot water.
3. 3) Take a pan add the chocolate, butter and the half of the liqueur in it. Also add the prepared coffee and stir over low heat until the chocolate melts.
4. 4) Meanwhile, sift the flour and cocoa powder in a bowl.
5. 5) Add the chocolate mixture to the flour along with the eggs. Whisk lightly until mixed thoroughly.
6. 6) Pour the batter in the prepared tin and bake for 1 hour or until cooked.
7. 7) Once the cake is ready and out of the oven, pour the remaining liqueur and leave to cool in the tin for another 15 mins.
8. 8) Turn out on a wire rack to cool.
9. Ganache-
10. 1) Boil the cream in a saucepan.
11. 2) As it reaches first boil, remove from heat and add the chocolate.
12. 3) Stir to make a smooth ganache, until all the chocolate has melted.
13. 4) Keep aside to cool.
14. When the cake is cool completely, cut it into half carefully. Spread a layer of ganache and sandwich the cake. Cover the cake with the remaining ganache and leave to set. Decorate as you like- with fresh flowers as I did or with cachous/chocolate shavings/fresh berries.