Whisk together the cake flour, baking soda, baking powder, salt, and cocoa powder in a large bowl — this gets rid of any cocoa lumps and makes sure the raising agents are evenly distributed.

In a separate bowl, whisk the vegetable oil, amasi, brown sugar, eggs, and vanilla extract together until smooth. Add the white vinegar (this reacts with the baking soda for extra lift and also helps activate the amasi's tenderising effect).

Pour the wet ingredients into the dry ingredients and mix until just combined. Finally, stir in the hot coffee. The batter will look thin — that's completely normal, and it's actually what gives this cake its soft, moist crumb. Coffee doesn't make the cake taste like coffee; it just deepens the chocolate flavour.

Pour the batter into a lined and greased sheet pan.

Add the sugar to a saucepan over medium heat and let it melt, swirling the pan occasionally rather than stirring, until it turns a deep amber colour. Keep a close eye on it here — sugar can go from perfectly caramelised to burnt very quickly.

Once it's amber, remove the pan from the heat and carefully whisk in the fresh cream. It will bubble up dramatically, so take your time and whisk continuously until smooth. Add the room-temperature butter and whisk until fully incorporated, then stir in the salt and vanilla essence. Let it cool before using — it will thicken as it cools.

Heat the fresh cream until just below boiling (small bubbles forming at the edges, not a rolling boil).

Pour it over the dark chocolate in a heatproof bowl and let it sit for a minute or two to soften the chocolate before stirring.

Stir in the butter until the ganache is glossy and completely smooth.

Let it cool and thicken slightly before using — you want it pourable but not runny.