Bruce Bogtrotter's Chocolate Cake

Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and base line 3 x 18cm sandwich tins with baking parchment.

Sift together the flours, bicarbonate of soda and the cocoa powder into a large bowl. Stir in the muscovado sugar, breaking down any sugar clumps until evenly combined.

In a medium pan set over a very low heat, gently combine together the chocolate and butter with 145ml of water. Stir continuously and heat just until the mixture is smooth and glossy. Remove from the heat and leave to cool slightly.

Add the melted chocolate mixture, eggs, buttermilk and vanilla extract to the dry ingredients and mix well until a combined and smooth batter is formed.

Divide the batter evenly between the 3 prepared tins and place into the oven. Bake for approximately 30 minutes or until a skewer comes out clean when inserted into the centre. Remove from the oven and leave to cool in the tins before turning out onto a wire rack.

To prepare the ganache: gently heat the double cream and muscovado sugar in a pan, just until the cream looks like it is starting to come to the boil.

Remove from the heat and pour over the chocolate. Mix well together until the chocolate has all melted and stir in the golden syrup. Leave to cool at room temperature so it thickens slightly.

Once the cakes have cooled, sandwich them together with a thin layer of ganache and smooth the rest over the top and sides of the cake until completely covered.