Ingredients for Cake

250g Shipton Mill Organic White Spelt Flour

400g golden caster sugar

90g cocoa powder

2 tsp Organic Baking Powder

1½ tsp bicarbonate of soda

1 tsp salt

1 tsp instant coffee granules

240ml milk or yoghurt (according to preference)

120ml vegetable oil

2 large eggs

2 tsp vanilla extract

240ml boiling water

Ingredients for Frosting

140g soft butter

100g cocoa powder

440g icing sugar

100ml milk

2 tsp vanilla extract

½ tsp instant coffee granules

Green & Black's Organic Milk Chocolate

Method

Preheat the oven to 180°C. I use a fan oven and set the temperature to 160°C.

Grease and line two 23cm spring form cake tins.

Place the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, salt and instant coffee granules in a large bowl and mix until combined.

Add the milk or yoghurt, vegetable oil, eggs and vanilla extract to the dry ingredients and mix well.

Carefully dribble the boiling water into the batter while mixing slowly. Once all the water has been added, beat for 1 minute.

Divide the mixture equally between the prepared cake tins.

Bake for 30-35 minutes. A skewer inserted into the cakes should come out clean. Take out of the tins after 10 minutes and allow to cool completely.

To make the frosting, cream together the butter and cocoa powder.

Add 110g of icing sugar with 1 tbsp of milk and beat for 1 minute. Repeat until all the sugar and milk has been incorporated.

Add the vanilla extract and instant coffee granules and beat well.

Using a large palette knife to apply the frosting, sandwich the two cakes together and then smother with the remaining icing.

Top with grated chocolate. Keeps well in an airtight container for up to a week.