Grease and line base and sides of 2 x 20cm round tins with baking paper. Preheat oven to 175°.

Melt chocolate in a bowl sitting over saucepan filled with 2cm of water. The water should be simmering and should not touch the bottom of the bowl. Set aside to cool.

In the bowl of a stand mixer or using electric beaters, whisk eggs and sugar until tripled in volume, pale and creamy. It should hold a shape when the beaters go through it.

Slowly drizzle in oil with mixer going to combine. Add melted chocolate, vanilla and coffee, whisking just to combine.

Sift in flour, cocoa and baking powder and fold into mixture using a large spatula. Fold through grated zucchini, chocolate drops and cream.

Divide evenly between prepared tins and bake for 35min or until a skewer inserted into the centre comes out clean. Leave to cool in tins.

Gently heat the cream in a small pot over a very low heat to warm it up. It shouldn't boil.

Place the sugar, glucose syrup and water in a large pot over a medium heat, stirring until the sugar dissolves. Stop stirring, increase the heat and allow to boil, swirling the mixture occasionally so it cooks evenly for 5-10min, until it reaches a dark amber caramel colour. This happens very quickly near the end, so watch carefully. This is about 175°C on a candy thermometer.

Remove immediately from heat, pour the warm cream into the caramel and whisk vigorously. It will boil up around your whisk, but keep going until it subsides and is smooth and creamy. Add 1/2 tsp salt, butter and vanilla extract and continue to whisk until smooth.

Pour into a glass container and allow to cool to room temperature before closing.

Chop chocolate very finely and place in a medium bowl.

In a small pot, heat cream gently until it is almost boiling, but not quite. Pour the cream over the chocolate in the bowl, making sure that all the chocolate is submerged. Leave for 5 min.

Stir with a fork until the ganache is smooth and fully combined. Leave to cool and thicken before using (usually about three hours). Do not refrigerate as it will quickly harden and be near impossible to resurrect.

If your cakes have formed a rounded top during baking, use a serrated knife to flatten the top. This didn't happen when I made them though.

Place one of the cakes on the plate or cake stand you want to serve it on. To reduce drips onto the stand, you can slide strips of baking paper around the edges of the cake - once your are finished decorating, just slide the chocolate and caramel splattered paper out (I forgot to do this - see photos above!).

Dollop a couple of large spoonfuls of ganache onto the first cake and spread to the edges.You want a good thick layer.

Using a spoon, drizzle caramel over the ganache. If it has thickened too much, heat it in the microwave for 20 seconds or in a bowl over a pot of simmering water to thin it out. Top with sea salt flakes.

Top with the second cake. Spread top and sides with a thick layer of ganache - I find a small offset palette knife is perfect for this. Drizzle more caramel over in any pattern you wish, letting it drip over the edges. Top with a few flakes of sea salt.

Serve with your choice of cream, ice-cream, or a sharp natural yogurt.