About this recipe:A chocolate cake has to be the ultimate chocolate lovers delight: delicious, moist, chocolaty, rich and gooey. Layered and decorated with chocolate ganache, it can only be irresistible. When it comes to decorating a chocolate cake I tend to keep it as simple as possible. A good drizzle of chocolate ganache is all I find is required. That's my personal choice, but by all means you can try other decorations.
a little bit of alcohol such as Marsala wine, whisky or brandy
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:30min › Ready in:55min
Preheat the oven to 180 C / 160 C Fan / Gas 4. Prepare two deep 20cm (8 in) sandwich cake tins, butter and line with parchment.
Using a handheld electric mixer, cream the butter and sugar until light.
Beat in the eggs, one at a time until well combined. (If the mixture splits add a little flour and mix.) Continue until all the eggs have been added.
In a separate bowl, sift together the flour, baking powder and cocoa powder.
Fold the flour mixture into the wet mixture. If the resulting mixture is too thick, add the milk and fold in. Do not over mix otherwise you will lose all the air incorporated. Divide the mixture evenly between the two prepared tins and level the tops.
Bake in the preheated oven for 25 to 30 minutes until the sponge has risen and feels springy to the touch.
Cool the cakes in their tins on a wire rack for about 10 minutes then turn them out onto a cooling rack.
For the ganache:
Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of barely simmering water until the chocolate has melted, stirring continuously.
Remove chocolate from heat add the cream and whisk well. Leave to cool.
To decorate the cake spread some of the chocolate ganache on one half of the cake and sandwich together.
Using a palette knife smooth the rest of the chocolate ganache on the top.