Baileys Hot Chocolate Cake

Preheat the oven to 320°F. Grease two 8-in cake tins with olive oil, then line with parchment paper. Sift and measure all the dry cake mix ingredients into a large bowl and stir together with a whisk to fully combine.

Combine all the wet cake mix ingredients, except the water and coffee, into a large bowl and whisk together. Make the coffee in a cup with the measured boiling water and instant coffee. Pour that into the wet ingredients bowl and stir well. Then, add the dry mix to the wet mix and stir well with a whisk to combine.

Divide the mixture evenly between the prepared tins. Bake for 30-35 minutes, or until a skewer inserted comes out clean.

Remove from the oven and allow to cool in the tin for 20 minutes before flipping onto a wire rack. Allow to cool completely.

To make the ganache, put the chocolate, Baileys and the salt in a large heatproof bowl.

In a heavy based saucepan, heat the cream until steaming but not boiling. Then, pour the hot cream over the chocolate and leave to stand for 1 minute. Stir the ganache using a whisk until smooth and glossy. Let the ganache sit for 10 minutes to cool and thicken slightly.

Place the cooled cake on a large plate with a lip. Spoon over enough ganache to cover the top. Place the next cake on top. Pour the remaining ganache all over the top of the cake.

Use a spoon or a small offset palette knife to guide the ganache over and down the sides of the cake. Put the cake in the fridge for 30 minutes.

Remove the cake from the fridge and, using a small offset palette knife or a spoon, scoop up the set ganache from the plate and spread over the sides to create a smooth finish.