Ingredients #

• Unsalted butter (softened, at room temperature) – 220 grams
• Golden caster sugar – 220 grams
• Eggs – 4
• Vanilla extract – 1 tsp
• Self-raising flour – 220 grams
• Cocoa powder – 3 tbsp
• Baking powder – 1 tsp
• Salt – small pinch
• Milk – 2 tbsp

For the Ganache: #

• Double cream – 300 grams
• Dark chocolate – 300 grams

Recipe #

Cake #

1. Heat oven to 160°C (fan).
2. Line the base of 2 x 20cm (8in) deep cake tins and grease the sides with butter.
3. Beat butter and sugar together until light and fluffy.
4. Add vanilla extract.
5. Add eggs one at a time, beating on low speed just until mixed in.
6. Mix flour, cocoa powder, baking powder, and salt; fold into the wet mixture.
7. Add milk and fold gently.
8. Pour batter evenly into the cake tins.
9. Bake for 20-25 minutes.
10. Check the cakes and bake for another 5-10 minutes if not done (a skewer should come out clean).
11. Cool cakes in the tins on a wire rack for 10 minutes.

Ganache #

1. Heat double cream in a saucepan until nearly boiling.
2. Break dark chocolate into a bowl.
3. Pour hot cream over chocolate and cover the bowl.
4. Let it stand for 2-3 minutes.
5. Whisk ganache until smooth and glossy.
6. Cool for 10 minutes, then chill in the fridge for 30 minutes.

Assembly #

• Once the sponge cakes are cool, layer and ice them with the ganache.

Enjoy your rich and moist chocolate cake with smooth ganache!