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 cool completely on a wire rack.
- To 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 for about 30 minutes, or until it has a spreadable consistency.
- Place one cooled sponge, cut-side down, on a cake stand. Spread with one-third of the ganache.
- Top with the other sponge, cut-side up, and press down gently. Ice the top and sides of the cake with the remaining ganache, smoothing it with a palette knife.
- Serve in large 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.