1. Preheat the oven to 180°C. Cream the butter and sugar until pale and creamy. Add the eggs and vanilla and mix well. Fold in the chocolate.
2. In a separate bowl, sift together the flour, cocoa and bicarbonate of soda, then fold into the batter. Add the coffee a little at a time while adding the flour.
3. Pour the batter into 4 x 20 cm greased springform baking tins.
4. Bake for 40 minutes, then reduce the temperature to 160°C and bake for a further 15 minutes, or until a skewer inserted comes out with large crumbs attached. Allow to cool before removing from the tins.
5. To make the coconut ganache, heat the coconut milk in a saucepan over a medium heat until it reaches a gentle simmer. Add the chocolate and allow to rest for 1 minute, then stir until all the chocolate has melted and the ganache is smooth.
6. To make the white chocolate cream-cheese filling, mix the chocolate with the cream cheese. Add the vanilla seeds and beat using an electric hand-mixer until combined and thick enough to spread.
7. To assemble the cake, place one of the cakes on a plate and spread with the white chocolate cream-cheese filling. Top with the second cake and spread with the coconut ganache. Cover the sides in ganache too, if you like. Decorate with chocolate-coated popping candy if using.
Suggested wine pairing: Blaauwklippen Zinfandel Noble Late Harvest 2013
Extracted with kind permission from TASTE's 101 Greatest Recipes, published by New Media Publishing.