Grease and line 3 x 7 inch round tins

Cube the butter and allow to reach room temp

Preheat the oven to 150 C

Fit the smaller bowl

Fit the creaming beater

Add the first five items of ingredients 1 (milk, warm water, oil, vanilla, beaten eggs) into the mixer bowl

Select Min speed, gradually increasing to speed 1 for 20 seconds to combine

Sieve the next ingredients 1 (flour, cocoa powder, baking powder, bicarbonate of soda) into the mixer bowl (*sieve the flour and cocoa to prevent cocoa lumps mainly)

Add the remaining ingredients 1 (sugar, salt) into the mixer bowl

Select Min speed, gradually increasing to speed 3 for 30-40 seconds until combined

Transfer the mixture into one of the prepared tins

Bake in the preheated oven for 40 minutes

Meanwhile make the next sponge mixture

Combine the espresso powder, cocoa and hot water in a small bowl, stir until combined

Set aside to cool

Add the white chocolate into a small microwaveable bowl

Microwave on medium low power in short 10-20 second bursts until melted

Set aside to cool

Combine the espresso powder, cocoa and hot water in a small bowl, stir until combined

Set aside to cool

Add the white chocolate into a small microwaveable bowl

Microwave on medium low power in short 10-20 second bursts until melted

Set aside to cool

3

Fit the larger bowl

Fit the Creaming beater

Add the first four items of ingredients 3 (Milk, vegetable oil, vanilla, beaten eggs) into the mixer bowl

Select Min speed, gradually increasing to speed 1 for 20 seconds to combine

Add the remaining ingredients 3 (Flour, sugar, baking powder, salt) into the mixer bowl

Select Min speed, gradually increasing to speed 3 for 30-40 seconds until combined

Once the mixture is combined divide the mixture into two- weigh out 400 g of the mixture from the mixer bowl into a separate large mixing bowl, one half will become the coffee cake mixture, the other the white chocolate mixture.

Re-attach the mixer bowl to the base of the machine

Fit the creaming beater

Add the cooled coffee mixture into the mixer bowl

Start the machine on Min speed, increase to speed 3 for 20-30 seconds until combined

Pour this coffee flavoured mixture into one of the prepared tins

Set aside

Add the melted white chocolate into the remaining half of the mixture (into the large mixing bowl)

Stir to combine

Pour this mixture into the remaining prepared tin

Put both tins into the oven at the same time

Bake for 35-40 minutes- the white chocolate cake may take a few minutes longer to bake than the coffee cake due to the high sugar content of the chocolate

Once all three cakes are baked allow to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely

In a small bowl combine the instant coffee/ espresso powder and hot water, stir to combine

Set aside to cool

Add the white chocolate into a small microwaveable bowl

Microwave on medium low power in short 10-20 second bursts until melted

Set aside to cool

Sieve the cocoa powder into a medium bowl to prepare

Retrieve and clean the large mixer bowl

Fit the creaming beater

Add the first three items of ingredients 5 (cubed softened butter, vanilla, salt) into the mixer bowl, fit the splash guard

Start the machine on speed 1, gradually increase to speed 3 for 30 seconds

Scrape down the sides of the mixer bowl

Working in batches, add a third of the remaining ingredients 5 (icing sugar, milk) into the mixer bowl at a time, fit the splash guard

Start the machine on speed 1, gradually increase to speed 4 for 30 seconds

Scrape down the sides of the mixer bowl

Repeat this process with the remaining icing sugar and milk until you have a smooth mixture, if the mixture is too firm at any point add a little extra milk and mix again

Divide the batch of buttercream into three medium bowls

Add the cooled white chocolate into one bowl, stir to combine

Add the cooled coffee mixture into one bowl, stir to combine

Add the sieved cocoa powder and milk into the third bowl- or do this in the smaller chef bowl with the machine (creaming beater, speed 1, increase to speed 3 for 30 seconds)

Use the adjustable sponge cake slicer to level level to top of each cake by removing a very thin layer

Then use the cake slicer to cut each cake in half

Place the cake board or drum in the center of the cake turntable

Add a small amount of chocolate buttercream to the board to help the cake stick to the board

Begin layering the cake by placing the first layer of chocolate sponge on top of the cake board, ensure it is central

Top with a thin layer of chocolate buttercream

Use the angled spatula to level the surface

Add the second chocolate sponge layer

Top with a thin layer of chocolate buttercream

Use the angled spatula to level the surface

Repeat this layering process on top with the coffee cake layers and coffee buttercream

Then repeat this process with the white chocolate layers and white chocolate buttercream

Once the cake is assembled use the remaining buttercream to create the ombre effect:

Transfer the remaining buttercream into three separate piping bags

Start at the bottom of the cake with the chocolate buttercream

Pipe 2 rings of chocolate buttercream around the outside of the chocolate cake layer

Then pipe 2 rings of coffee buttercream around the outside of the coffee cake layer

Repeat this process with the white chocolate buttercream, then continue up on top of the cake with the white buttercream

Dip the angled spatula into a jug of hot water, remove the excess

Hold the spatula flat against the side of the cake so it touches the buttercream

Use the spatula to scrape round the side of the cake, turning the turntable as you work

Remove the excess buttercream from the spatula, save it for later you can re-use for piping decoration if you're careful

Clean the angled spatula in the hot water and repeat this scraping method until you are happy with the effect and have a smooth straight surface

Clean the angled spatula again

Now scrape across the top of the cake to create a smooth, flat top, remove any excess buttercream from the spatula and repeat until smooth and flat

Transfer the cake to the fridge for approx. 30 minutes-1 hour to set the buttercream firm

Transfer any remaining buttercream into piping bags fitted with your choice of decorative tip, set aside

Add the first item of ingredients 6 (double cream) into a medium bowl

Microwave on medium- high in short 20 second bursts until steaming, do not boil

Set aside to cool slightly- if too hot it will split when the chocolate is added

Add the remaining ingredients 6 (chocolate) into the bowl

Stir occasionally until melted and smooth

Transfer the chocolate ganache into a piping bag, set aside

Remove the cake from the fridge

Place the cake onto the turntable

Use scissors to cut the piping bag open by approx. 5mm

Start piping the ganache along the top edge of the cake so that it drips down the side- test a small area first to check the consistency

If it's too runny allow the ganache to cool slightly longer and try again

Create the drip effect around three quarters of the top of the cake leaving the rest plain

Return the cake to the fridge for 30 minutes to set the ganache

Pipe the remaining buttercream on top of the cake alternating between flavours

Finish with your choice of chocolate decorations

Serve or refrigerate until ready to serve