Description
This cake features a light and fluffy chocolate sponge made with basic ingredients, topped with a glossy, rich chocolate ganache. The ganache is made from dark chocolate and double cream, creating a silky texture that complements the lightness of the sponge. This classic cake is ideal for birthdays, dinner parties, or any time you crave a chocolatey treat.
Ingredients
For the Chocolate Sponge:
- 175g self-raising flour: Provides structure and lightness.
- 175g caster sugar: Sweetens the cake without overpowering.
- 175g unsalted butter (softened): Adds richness and moisture to the cake.
- 3 large eggs: Helps bind the ingredients and provides structure.
- 2 tbsp cocoa powder: Adds deep chocolate flavor.
- 1½ tsp baking powder: Helps the cake rise.
- 2 tbsp milk: Keeps the sponge moist.
For the Ganache:
- 200g dark chocolate (at least 70% cocoa solids): Provides a rich, intense chocolate flavor.
- 200ml double cream: Creates a smooth and glossy ganache.
Instructions
1. Preheat the oven:
Preheat your oven to 180°C (160°C fan) and grease two 8-inch round cake tins. Line the bases with baking paper.
2. Prepare the cake batter:
In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
3. Add the dry ingredients:
Sift the self-raising flour, cocoa powder, and baking powder into the mixture. Gently fold in the dry ingredients, adding the milk to keep the batter smooth.
4. Divide and bake:
Divide the batter evenly between the two prepared tins and smooth the tops. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.
5. Cool the cakes:
Allow the cakes to cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely.
6. Make the ganache:
While the cakes are cooling, make the ganache. Break the dark chocolate into small pieces and place them in a heatproof bowl. Heat the double cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil). Pour the hot cream over the chocolate and let it sit for 5 minutes, then stir until smooth and glossy.
7. Assemble the cake:
Once the cakes are fully cooled, spread a layer of ganache on top of one of the sponges. Place the second sponge on top, then use the remaining ganache to cover the top and sides of the cake.
8. Chill and serve:
Let the ganache set by chilling the cake in the fridge for 30 minutes. Once set, slice and serve your decadent chocolate ganache cake.