Chocolate Cake

Preheat the oven to 180°C / 160°C fan / gas 4. Grease the base and sides of 2 x 20cm loose bottomed round cake tins.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and bicarbonate of soda.

In a jug, whisk together the milk, eggs, and oil until combined. Add to the dry mix and whisk to a smooth batter.

Mix the boiling water and coffee powder together, then pour into the batter. Mix thoroughly.

Divide the batter evenly between the prepared cake tins and bake on the middle shelf for 20-25 minutes, until a skewer inserted comes out clean. Leave to cool completely in the tin.

Once cool, flatten the tops with a serrated knife and place back into the tins.

Prepare the rocky road by melting the two chocolates and butter in a glass bowl over a bain-marie until smooth.

Add the biscuits, marshmallows, and nuts to the melted chocolate mixture and mix well until everything is coated.

Pour the rocky road mixture over the cooled cake and spread out until the whole cake is covered. Place in the fridge for 2 hours.

Once cooled, turn one cake out onto a cake stand or serving plate. Spread the marshmallow fluff over the top of the cake and place the second cake on top.

Decorate with piped cream rosettes, extra mini marshmallows, and a dusting of icing sugar.