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. Cool the cakes in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- To make the ganache, gently heat the double cream in a saucepan until it is just under boiling point.
- Place the chopped dark chocolate in a bowl. Pour the hot cream over the chocolate, ensuring it is fully covered, and 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.
- Once the cake sponges are cool, place one sponge on a cake stand with the cut side down. Spread about one-third of the ganache over it.
- Place the second sponge on top, cut side up, and press down gently to secure it. 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, you can make your own by adding 2 teaspoons of baking powder for every 150g of plain flour.