Prepare the pan and preheat

• Preheat the oven to 170 °C and line a cake pan with baking paper.

Mix the dry ingredients

• Sift the flour, cocoa powder, baking powder and baking soda into a bowl.
• Add the salt and the instant coffee and whisk to combine.

Whisk the wet ingredients

• In another bowl, whisk the eggs with the caster sugar until slightly pale.
• Pour in the oil, the milk and the condensed milk and whisk until smooth.

Make the batter

• Pour the dry ingredients into the wet mixture and whisk gently until just combined and lump-free.
• Pour the batter into the prepared pan.

Bake the cake

• Bake until a skewer inserted in the centre comes out clean.
• Alternatively, steam the batter in the pan for about 45 min.

Cool the cake

• Let the cake cool in the pan for a few minutes, then turn it out onto a rack to cool completely.

Make the chocolate ganache

• Heat the whipping cream in a saucepan until just simmering.
• Pour it over the chopped dark chocolate and let it sit for a minute, then stir until smooth and glossy.

Coat the cake

• Pour the ganache over the cooled cake and spread it evenly over the top and sides.

Add the white chocolate drizzle

• Melt the white chocolate with the whipping cream until smooth.
• Drizzle it over the ganache and let it set before slicing.