Ingredients175g self-raising flour , sifted
3 tbsp 70% cocoa powder
175g unsalted butter, completely softened
175g golden caster sugar
1 tsp baking powder
3 eggs
1-2 tbsp milk
300ml pot double cream
For The Ganache Icing
100g butter , cubed
100g dark chocolate , chopped plus extra to decorate
Instructions
Heat the oven to 180C/fan 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins. Take 3 tbsp flour from the full flour amount and put it back in the bag – the cocoa powder will make up the difference.
Put all the cake ingredients (not the double cream) in a large bowl and beat them together with an electric whisk until you have a creamy mixture. Add a little milk if the mix is too stiff – it should fall easily from a spoon. Divide the mixture between the prepared tins and level the surfaces of the cake mixtures. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, then turn out onto a wire rack, peel off the base paper and cool completely.
To make the icing, melt the butter and chocolate together in a microwave, or in a bowl set over a pan of simmering water. Stir well, then leave until it’s cool enough to spread easily and will run a little.
Whip the cream and use it to sandwich together the cakes. Spread chocolate ganache over the top of the cake, letting some run over the edge. Decorate with chocolate curls.
Source: http://personalrecipe.com/cake-2/all-in-one-chocolate-cake-recipe/
