Ingredients
- For the cake:
- 200g dark chocolate (70% cocoa solids)
- 2 capfuls of vanilla essence
- 2 level tsp bicarbonate of soda
- 3 eggs, beaten
- 275g caster sugar
- 250g plain flour
- 300ml buttermilk
- 125g unsalted butter (softened not melted)For the ganache:
- 300g milk chocolate
- 300g dark chocolate (70%)
- 675ml double cream, at room temperature</li><li/></ul>
Melt the chocolate, in a bowl over simmering water, then set aside for 10 minutes to cool. Line three eight-inch sponge tins with greaseproof paper.
Mix everything else for the cake together well. Now add the melted chocolate.
Split the mixture between the three tins and bake in a pre-heated oven at 180 degrees/gas 4, for 25 minutes.
Take the cakes out of the oven, let them rest for 10 minutes, then remove from the tins and place on a cooling rack until completely cold.
For the ganache, melt the chocolate as above. Set aside for 20 minutes. Slowly whisk the cream into the cooled melted chocolate. Now start to layer the cake. Spoon some of the ganache between each layer, and you should also be left with enough to coat the cake too.
It’s best to place the cake in the fridge for 20 minutes before slicing in order to allow you to get a clean slice. But bring it back up to room temperature before serving.
