Why not try this insanely good chocolate cake… which is perfect as an afternoon treat or as dessert for that special family meal?
Here’s what you’ll need…
For the cake…
200g dark chocolate (70%)
2 cap fills of vanilla essence
2 level tea spoons bicarbonate of soda
3 eggs beaten
275g caster sugar
250g plain flour
125g unsalted butter ( softened not melted)
For the ganache filling…
300g milk chocolate
300g dark chocolate (70%)
675ml double cream
Here’s what you need to do…
Start the cake by melting your chocolate in a bowl over simmering water. Then set it aside for ten minutes.
Line three 8-inch Victoria Sponge tins with parchment/greaseproof paper. Next, mix the rest of your cake ingredients together.
Add the melted chocolate to your cake mix, split between the three tins and bake in a pre-heated oven at 180 degrees C for 25 minutes.
When cooked, leave to cool before removing from the tins and adding to a cooking rack or board. Leave to rest until completely cold.
Next, start on the filling. Melt your chocolate as above and set aside for 20 minutes. Next, slowly add the cream (which should be at room temperature).
Now, you’re ready to put it all together. Add a thick layer of ganache on top of your first cake. Place another on top and add another layer. Place the final one on top and add another layer of ganache.
You can serve it like this or use any remaining ganache to coat the outside of the cake for a showstopper finish that Mary Berry would be proud of!
Chill in the fridge for at least 30 minutes before slicing. For the tastiest finish, slice and leave for 20 minutes at room temperature before digging in… but we might not have that much willpower!