Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan/gas 4). Grease and line two 20cm cake tins.
- In a large bowl, beat the softened butter and caster sugar until pale. Add the self-raising flour, eggs, baking powder, vanilla extract, cocoa powder, milk, and salt. Beat until well combined.
- Divide the mixture evenly between the prepared cake tins and smooth the tops.
- Bake for 20-25 minutes, or until an inserted skewer comes out clean. Cool in the tins for 10 minutes, then remove from the tins and let them cool completely on a wire rack.
- While the cakes cool, make the ganache. Gently heat the double cream in a saucepan until just under boiling. Place the chopped dark chocolate in a bowl.
- Pour the hot cream over the chocolate, ensuring it is all covered. Let it stand for 2-3 minutes.
- Whisk the ganache gently until it is smooth and glossy. Let it cool for 10 minutes, then chill in the fridge for about 30 minutes, until it reaches a spreadable consistency.
- Place one cooled sponge, top-side down, on a cake stand. Spread about one-third of the ganache over it.
- Top with the second sponge, top-side up, and press down gently to secure. Ice the top of the cake with the remaining ganache, piling it in the centre and spreading it towards the edges. Gradually bring the ganache down the sides of the cake, smoothing it with a palette knife.
- Serve in generous slices.
Nutrition
Notes
If you don't have self-raising flour, use plain flour and add 2 teaspoons of baking powder for every 150g of flour.