Grease the saucepan base and line with a circular piece of baking parchment.

Whisk together the egg and caster sugar for 3 minutes in a bowl and the add the oil and mix together well.

Fold the flour, baking powder, cocoa and instant coffee into the mixture and then whisk in the milk followed by the 100ml hot water.

Pour the mixture into the greased pan and pour over the 50ml of boiling water. Place over a low heat with the lid on for 1 hour. Do not remove the lid during cooking as the steam will escape.

Once cooked a skewer should come out clean. Leave the cake for 10 minutes and then tip out onto a cooling wire.

Make the ganache by placing the warm lid from the pan onto a low heat on the hob and add the chocolate and cream to the pan. Stir constantly and when the chocolate has melted remove from the heat and beat well to make a smooth glossy ganache.

Once the cake is nearly cold decorate with the ganache and sprinkle with the chilli flakes and chocolate coffee beans.

Cook's Notes

This cake is perfect for hob-top cooking due to the even heat distribution of Le Creuset cast iron.

The cake keeps well, once iced, in the fridge for 4 days.

The ganache tempers perfectly in the frying pan lid due to even heat control of Le Creuset cast iron. Only a low heat is required to create this delicious thick icing.