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 together until the mixture is pale.
- Add the self-raising flour, eggs, baking powder, vanilla extract, cocoa powder, milk, and salt to the bowl. Beat everything together until well combined.
- Divide the cake batter evenly between the prepared tins and smooth the tops.
- Bake for 20-25 minutes, or until an inserted skewer comes out clean. Let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- While the cakes cool, make the ganache. Gently heat the double cream in a saucepan until it is just about to boil.
- Place the chopped dark chocolate in a bowl. Pour the hot cream over the chocolate, ensuring it is all submerged. Let it stand for 2-3 minutes.
- Gently whisk the ganache until it becomes smooth and glossy. Let it cool for 10 minutes, then chill in the refrigerator for about 30 minutes, or until it has a spreadable consistency.
- Place one cooled cake sponge onto your serving plate, cut-side up. Spread one-third of the ganache over it.
- Top with the second cake sponge, cut-side down, pressing gently to secure it.
- Use the remaining ganache to cover the top and sides of the cake, smoothing it with a palette knife.
- Serve the cake in generous slices.
Nutrition
Notes
If you don't have self-raising flour, you can make your own by adding 2 teaspoons of baking powder for every 150g of plain flour.