1. Preheat your oven to 180°C (350°F).
2. Grease two 7-inch (18 cm) round cake pans and line the bottoms with parchment paper. You can also use a greased Bundt pan if you prefer.
3. In a large bowl, beat the sugar, vanilla, and eggs with an electric mixer until the mixture is light and fluffy.
4. Add the oil and beat for another minute.
5. In a cup, mix the cocoa powder and coffee with the warm water until smooth.
6. Sift the cake flour, baking powder, and bicarbonate of soda into the bowl. Add the cocoa-coffee mixture.
7. Gently fold everything together until just combined. Don’t over-mix.
8. Pour the batter evenly into the prepared pans.
9. Bake for about 25 minutes, or until a skewer inserted in the center comes out clean.
10. Let the cakes cool on a wire rack for 10 minutes. Run a knife around the edges and turn them out onto the rack to cool completely.

For the Chocolate Ganache Icing:

1. Break 2 slabs (about 80g each) of milk chocolate into pieces.
2. Heat ¼ cup fresh cream in the microwave for about 30 seconds or until warm.
3. Add the chocolate to the cream and microwave in 30-second bursts, stirring after each, until smooth.
4. Chill the ganache in the fridge for 10 minutes to thicken slightly.
5. Once your cakes are fully cool, spread the ganache on top.

Decoration Tip:

1. For a crunchy topping, try adding crispy orange chocolate pieces or hazelnut milk chocolate thins on top.