INGREDIENTS FOR THE CAKE
200 gr unsalted butter
200 gr caster sugar
4 large eggs
150 gr self raising flour
50 gr cocoa powder
1 tsp baking powder
50 gr dark chocolate melted
INGREDIENTS FOR THE GANACHE
400 ml double cream
150 gr dark chocolate, roughly chopped
150 gr milk chocolate, roughly chopped
30 gr unsalted butter, roughly chopped
Chocolate flakes to finish
Mix all the ingredients for the cake in a bowl except for the chocolate and whisk for 2 minutes with an electric whisk or a stand mixer until light and fluffy. Preheat the oven to 180° C CircoTherm® hot-air system. Grease and line 2 x 8 inch round cake tins.
Now add the chocolate and fold it in. Pour it equally into the 2 prepared tins and bake for 30-35 minutes until the skewer inserted comes out clean.
Leave it aside to cool completely.
Make the ganache by heating the cream in a pan and just before it comes to a boil take it off the heat. Put both the chocolates in a bowl and pour the hot cream on top. Leave it for a few seconds and then stir it well so that all the chocolate has melted. Now add the butter and mix until the butter has melted. Cover the ganache with cling film and leave it in the fridge to cool for 10-15 minutes.
Place one cake on a serving plate. Spread half the ganache on top and place the second layer of cake. Spread the rest of the ganache.
Finish with some chocolate flakes and serve.