- 200 g light brown sugar
- 200 ml sunflower oil
- 110 g dark chocolate - melted in 3 tablespoons of water
- 1 tsp vanilla extract
- 1/4 tsp salt
- 200 g self raising flour
- 15 g cocoa powder
- 300 g dark chocolate
- 300 ml double cream
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Line the base and grease the sides of two 8 in (20cm) round sandwich tins.
Preheat oven to 180°C/350°F/gas mark 4.
Whisk the sunflower oil, vanilla extract and light brown sugar together until light and fluffy.
Whisk in the eggs one at a time.
Whisk in the melted chocolate.
Sift in the self-raising flour, salt and cocoa. Fold in until well combined.
Spoon the mixture equally into both tins.
Bake for 25 to 30 minutes until risen and firm to the touch.
Chop the chocolate into small pieces.
Heat the double cream to simmering point.
Add the chopped chocolate to the hot cream.
Stir well to form a glossy creamy mixture.
Allow the ganache mixture to cool to a firm spreading consistency.
Sandwich the cake halves with ganache. Paddle the remaining ganache over the top of the cake with a palette knife.