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 sugar until the mixture is pale. Add the remaining sponge ingredients and beat 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 removing them to a wire rack to cool completely.
- To make the ganache, gently heat the double cream in a saucepan until it is 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.
- Gently whisk the ganache until it starts to combine and becomes 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, top-side down, on a cake stand. Spread about one-third of the ganache over it.
- Place the second cake sponge on top, top-side up, and press down gently to secure it. Ice the top of the cake with the remaining ganache, piling it in the center and spreading it towards the edges. Gradually bring the ganache down the sides of the cake and smooth with a palette knife.
- Serve 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.