Step 1: Prepare the Cake

1. 1. Preheat and Grease:

   Preheat your oven to 180°C (350°F). Grease four 6-inch cake tins with butter and line them with baking paper.

   2. Prepare Coffee Mix:

   Dissolve 2 tablespoons of instant coffee in a small amount of boiling water. Melt the butter in the microwave and mix it with the dissolved coffee. Allow this mixture to cool.

   3. Combine Dry Ingredients:

   In a large bowl, combine 100g cocoa powder, 200g brown sugar, 210g granulated sugar, 1 tsp bicarbonate of soda, and a pinch of salt.

   4. Mix Wet Ingredients:

   Stir in the cooled coffee and butter mixture, along with 6 large eggs and 1 tbsp vanilla extract. Mix until smooth.

   5. Add Flour:

   Gradually add 300g of plain flour to the mixture and whisk until fully combined.

   6. Bake:

   Divide the batter evenly between the four prepared cake tins. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean. Cool the cakes in the tins for 5 minutes before transferring them to a wire rack to cool completely.

   7. Chill the Cakes:

   Once the cakes are fully cooled, wrap each layer in cling film and place them in the fridge for at least 4 hours, or overnight.

Step 2: Make the Chocolate Buttercream

1. 1. Beat the Butter:

   In a large bowl, beat 375g of softened unsalted butter until fluffy.

   2. Add Dry Ingredients:

   Gradually add 375g icing sugar, 25g cocoa powder, and 2 tsp vanilla extract. Beat for about 5 minutes until the mixture is light and fluffy.

   3. Add Milk:

   Add 1 tsp of full-fat milk and beat until fully incorporated.

Step 3: Make the Chocolate Ganache

1. 1. Combine Ingredients:

   In a microwave-safe bowl, combine 580g chopped dark chocolate, 250ml heavy cream, and 1 tsp glucose syrup.

   2. Microwave:

   Microwave at 30-second intervals, stirring each time, until the mixture is smooth. Allow the ganache to sit at room temperature until it thickens slightly. If needed, microwave at 10-second intervals until the ganache is spreadable.

Step 4: Assemble the Cake

1. 1. Trim and Flatten:

   Trim and flatten the top of each cake layer to ensure even stacking.

   2. Layer Buttercream:

   Spread a thin layer of chocolate buttercream on your serving plate. Place the first cake layer on top and spread a generous layer of buttercream over it. Repeat with the remaining layers.

   3. Crumb Coat:

   Apply a thin layer of buttercream around the entire cake to seal in the crumbs. Chill the cake in the fridge for 1 hour.

   4. Spread Ganache:

   Once chilled, spread the chocolate ganache all over the cake for a smooth, glossy finish.

   5. Serve:

   Your majestic “The Bruce” Chocolate Cake is now ready to serve! Store any leftovers in an airtight container for up to 3 days.