Devil's Food Cake

Recipe Sourced: Milo

Ingredients:
100g (3 1/2 oz) unsalted butter, softened, plus extra for greasing
275g (9 1/2 oz) caster sugar ~ used 180g brown sugar
2 large eggs ~ used 3 larges grade C
200g (7 oz) self-raising flour
75g (2 1/2 oz) cocoa powder
1 tsp baking powder
1 tbsp coffee powder mixed with 125ml (4fl oz) boiling water, or equivalent cooled espresso
125ml (4fl oz) milk
1 tsp vanilla extract

For the frosting:
125g (4 1/2oz) unsalted butter, diced
25g (scant 1 oz) cocoa powder
125g (4 1/2 oz) icing sugar
2-3 tbsp milk
dark or milk chocolate, for the shavings

Method:
Preheat the oven to 180C (350F / Gas 4).  Grease the cake tins and line the bases with baking parchment.  Using an electric whisk, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, whisking well after each addition, until well mixed.
In a separate bowl, sift together the flour, cocoa powder and baking powder.
In another bowl, mix together the cooled coffee, milk and vanilla extract.
Beat alternate spoonfuls of the dry and liquid ingredients into the cake batter.
Once the mixture is well blended, divide in between the tins.
Bake for 30 - 35 minutes until the cakes are springy to the touch and a skewer inserted into the middle comes out clean.  Leave to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely. Remove the baking parchment.

For the frosting:
Melt the butter in a pan over low heat.  Add the cocoa powder and continue to cook for a minute or two, stirring frequently.  Allow to cool slightly.
Sift in the icing sugar, beating thoroughly to combine.
Blend in the milk 1 tablespoon at a time, until smooth and glossy.
Allow to cool (it will thicken) and then use half to sandwich the cakes together and the remaining to decorate the top and sides of the cake.
Finally, use a vegetable peeler to create chocolate shavings and scatter them evenly over the top of the cake.

Store: This cake will keep in an airtight container in a cool place for 5 days.

For topping i used Chocolate Ganache:
200g cooking chocolate
145ml whipping cream
1 tablespoon butter

Method:
Use double boiler pan to melt cooking chocolate.
Pour whipping cream and stir till thickened.
Cool and garnish as desire.