“Matilda” cake

Start by making the ganache. Place 200ml of the double cream, condensed milk and maple syrup in a medium saucepan on medium heat, whisking to combine. Bring to scalding point (just before it starts to simmer), whisking occasionally, about 4-5 minutes. Remove from the heat and add the chocolate and salt. Let it stand for 2 minutes and then, using a rubber spatula, stir until the chocolate is completely melted and the mixture is smooth and glossy. Transfer to a shallow container and leave to cool slightly at room temperature, uncovered, for about 15-20 minutes. Transfer to the fridge for about 3 hours until set (or up to overnight).

Preheat the oven to 170c. Grease and line the base of two 20cm round cake tins with 5cm high sides.

In a large jug, combine the cocoa powder and hot coffee and whisk until smooth. Add the sour cream, oil, tahini, vanilla, maple syrup and eggs and whisk until combined.

In a large bowl whisk together the remaining cake ingredients. Pour the wet mixture onto the dry ingredients and, using a whisk, fold together until completely smooth. Divide the batter evenly between the two tins (just over 500g per tin) and place in the oven for 25-28 minutes until well risen and the tops bounce back when gently pressed with your finger or a skewer inserted comes out clean. Leave to cool in the tins for 10 minutes before gently inverting the cakes onto a cooling rack to cool completely, about 2 hours.

When you are ready to assemble, measure out 150g of the ganache and place into the bowl of a stand mixer with the whisk attachment in place, Add the remaining 25ml double cream and the halva and whisk on medium speed until light and fluffy, about 1 minute.

Place one of the chocolate sponges, top side down, onto a serving plate and spoon the halva ganache on top. Spread it evenly over the sponge, leaving a 1 centimeter border. Place the other sponge, top side up, on top and press down gently to make a sandwich.

Using a rubber spatula or spoon, work the remaining ganache until it is soft and spreadable. Spread the ganache over the top and sides of the cake (you will use all of it), using a spatula or spoon to make decorative swoops and swirls, if desired.