Serves 12
For the sponge
- 250g (9oz) unsalted butter, softened, plus extra for greasing
- 250g (9oz) caster sugar
- 3 large eggs
- 200g (7oz) self-raising flour
- 1tsp baking powder
- 50g (1¾oz) cocoa powder
- 50g (1¾oz) dark chocolate (60-70% cocoa solids), grated
- 125ml (4fl oz) milk
For the filling
- 50g (1¾oz) unsalted butter, softened
- 50g (1¾oz) cocoa powder
- 120g (4¼oz) icing sugar
- 1-2tbsp milk
For the ganache topping
- 200g (7oz) dark chocolate (60-70% cocoa solids)
- 15g (½oz) unsalted butter
- 100ml (3½fl oz) double cream
Heat your oven to 180°C/fan 160°C/gas 4. Grease the base and sides of 2 x 20cm loose-based cake tins and line the bases with baking parchment. In a bowl, beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition.
Sift the flour, baking powder and cocoa powder together over the surface of the mixture, add the chocolate and fold in until just evenly combined. Fold in the milk. Divide the mixture between the tins and smooth the surface with a palette knife to level. Bake for 20 minutes, or until the cakes are risen and spring back when lightly pressed with the fingers. Leave in the tins for 5 minutes, then place on a wire rack to cool.
To make the filling, beat the butter, cocoa powder and icing sugar together in a bowl, adding enough milk to make a smooth chocolate buttercream with a spreadable consistency.
To make the ganache topping, chop the chocolate into small pieces and place in a bowl with the butter. Gently heat the cream in a pan until it just begins to boil, then pour onto the chocolate and butter and stir until they have melted to form a smooth, shiny chocolate ganache. Leave to cool and thicken, until set but still spreadable.
To assemble, choose the best-looking sponge for the top layer and then lay the other one, top side down, on your serving plate. Spread with the buttercream then place the other sponge on top to sandwich the two layers together.
Using a palette knife, spread the ganache over the top of the cake, starting in the middle and working out towards the edges. Serve for tea, or with ice cream as a birthday dessert.
A Baker’s Life: 100 Fantastic Recipes, From Childhood Bakes To Five-Star Excellence by Paul Hollywood
