Easy Chocolate Fudge Cake

Step 1: Heat the oven to 150°C/300°F (standard) or 130°C/265°F (fan). Grease a 22 cm/9-inch springform cake pan and line it with parchment or baking paper.

Step 2: Put the butter and chocolate in a heatproof bowl. Microwave on high for three 30-second intervals, mixing between intervals, until melted. Mix until smooth.

Step 3: Add the oil, vanilla and sugar, and mix to combine.

Step 4: Add the eggs and mix until combined.

Step 5: Sift the cocoa, baking powder and flour directly into the bowl, adding the coffee too if using. Mix until smooth. The batter will be thin, and a few small lumps are fine.

Step 6: Add the boiling water and mix until incorporated.

Step 7: Pour the batter into the prepared pan and bake for 1 hour, or until a skewer inserted in the center comes out moist but clean. Check at 50 minutes. The surface may crack; the cracks will subside as the cake cools and will be covered by the frosting.

Step 8: Remove the sides of the pan and transfer the cake to a cooling rack. Let it cool completely before carefully removing the base.

Step 9: Put the chocolate and cream in a heatproof bowl. Microwave for three 30-second intervals, mixing between intervals, until the chocolate melts. Do not let the cream come to a boil.

Step 10: Stir the chocolate until smooth. Refrigerate for 1 to 2 hours, or until it thickens to a spreadable consistency like peanut butter.

Step 11: Spread the ganache over the top and sides of the cake. Use a teaspoon in a swirling motion to create a textured surface.