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 they are 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. Place the chopped dark chocolate in a bowl.
- When the cream is just about to boil, pour it over the dark chocolate. Let it stand for 2-3 minutes.
- Whisk the ganache gently until it is glossy. Let it cool for 10 minutes, then chill for about 30 minutes until it has a spreadable consistency.
- Place one cooled sponge on a cake stand, top-side down. Spread one-third of the ganache over it.
- Top with the other sponge, top-side up, and press down gently. Ice the top of the cake with the remaining ganache, spreading it from the center outwards and down the sides.
- Serve in generous slices.
Nutrition
Notes
If you don't have self-raising flour, you can use plain flour. For every 150g of plain flour, add 2 tsp of baking powder.