Heat the oven to 180°C.
Grease a 20cm (8") round springform tin and line the base with baking parchment.
Cream the margarine with the sugars until light and fluffy.
Sift together the flour and baking powder and set aside.
To the sugar and margarine mixture, add the coffee extract, cappuccino flavouring, one egg and 1 tablespoon of the flour mixture and beat well.
Add the second egg and another tablespoon of flour. Beat well.
Add the final egg and a further 1 tablespoon of flour then beat well until mixed.
Gently fold in the remaining flour until combined.
Add the chocolate drops and mix in lightly with only a few gentle stirs.
Pour into your prepared tin, level the top and bake in the middle shelf of your oven for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out cleanly.
Leave in the tin for 10 minutes to cool, then remove from the tin and place on a cooling rack until cold.
Whilst the cake is in the oven cooking, start to make the ganache. Heat the double cream in a saucepan until just below boiling point.
Pour the hot cream onto your dark and milk chocolate chips and leave to stand for 2 minutes.
Beat the cream and chocolate mixture until the chocolate has melted and the mixture is smooth.
Place in the fridge to cool and set.
When the cake is cold, place it onto your serving plate.
Spread the cooled ganache over the top of your cake thickly.
Decorate as required.
Recipe courtesy of Rosie Guthrie, Freycob's Bakes