Moederdagtaart met chocolade en ganache

Preheat your oven. Add the dry cake mix ingredients into a large bowl and whisk them all up together until they look proper combined.

Combine all the wet cake mix ingredients in a large bowl, except the water and coffee, and whisk away.

Coffee time! Make the coffee, pour yourself a cup if your battery’s running out - and then add the rest into the wet ingredients bowl and stir well. Then, mix all the mixes together (dry and whet) using a whisk.

Spread your mixture across tins. Bake for 30-35 mins, or until an inserted skewer comes out clean.

Remove your cake from the oven and let it cool for 20 mins before flipping onto a wire rack. Try and resist eating by allowing it to cool completely.

It wouldn't be cake without ganache, especially a chocolate one. Put the chocolate, Baileys, and salt in a large heatproof bowl.

In a heavy-based saucepan, heat the cream until steaming hot but not boiling. Then, pour the hot cream over the chocolate and leave to stand for 1 minute.

Stir the ganache using a whisk until gorgeously smooth and glossy and then let it sit.

Place the cooled cake on a large plate with a lid. Spoon over that mouth-watering ganache on top of the cake. Use a spoon or a small offset palette knife to glide the ganache over and down the sides of the cake.

Put the cake in the fridge for 30 minutes, then remove and scoop up the set ganache + spread over the sides. Now take it to your mum and show her what a good child you are!