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Serves 12

Total 1 hour 25 minutes

Difficulty Not too Tricky

1. In a small heatproof bowl, add the cocoa powder, chocolate and boiling water and then whisk together until completely smooth. Let it cool to room temperature (takes around 1 hour in the fridge whisking ever 15 minutes or 1 hour at room temperature).

2. In a large bowl add the flour, salt, bicarbonate of soda and brown sugar and mix together, Then add the butter and beat until the butter is combined and the mixture resembles dough.

3. In a small bowl mix together the crème fraîche, eggs and egg yolks until combined. Pour the mixture into butter-flour mixture and beat to combine until light and fluffy. Slowly pour the chocolate mixture and mix until combined.

4. Pour the batter into a greased cake tin and bake for around 1 hour 20 minutes - 1 hour 30 minutes, or until the top springs back when pressed in the middle. Let it cool completely.

5. To make the buttercream icing, in a small saucepan scald the cream (bubbles start to form around the edge but the cream is not boiling). Take off the heat and then add the chocolate and mix to combine until the mixture is smooth. Allow to cool.

6. In a small pan whisk together the sugar and egg whites to make a thick slurry. Place on a low-medium heat, whisking occasionally, for 3 to 4 minutes, or until the mixture is hot to touch. Remove from the heat and transfer to a large bowl and whisk until the mixture becomes a light, white meringue and is cool to touch. Add the butter a few chunks at a time, the mixture will look chunky but keep mixing until it comes together and is smooth and silky.

7. Add the cooled chocolate mixture, vanilla extract and salt. Beat until the whole mixture comes together in a smooth buttercream.

8. Cut the cake into 2 or 3 layers and then using a spatula spread the buttercream between each layer, on top and around the sides.