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 pale. Add the remaining sponge ingredients and 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 starts to combine and becomes glossy. Let it cool for 10 minutes, then chill in the fridge for about 30 minutes 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 1/3 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 and smooth with a palette knife.
- Serve in large slices.
Nutrition
Notes
If you don't have self-raising flour, add 2 teaspoons of baking powder for every 150g of plain flour.