Baking ingredients
- 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
Decorating ingredients
- 300 g dark chocolate
- 300 ml double cream
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Instructions
Baking Instructions:
Step 1
Line the base and grease the sides of two 8 in (20cm) round sandwich tins.
Step 2
Preheat oven to 180°C/350°F/gas mark 4.
Step 3
Whisk the sunflower oil, vanilla extract and light brown sugar together until light and fluffy.
Step 4
Whisk in the eggs one at a time.
Step 5
Whisk in the melted chocolate.
Step 6
Sift in the self-raising flour, salt and cocoa. Fold in until well combined.
Step 7
Spoon the mixture equally into both tins.
Step 8
Bake for 25 to 30 minutes until risen and firm to the touch.
Decorating Instructions:
Step 9
Chop the chocolate into small pieces.
Step 10
Heat the double cream to simmering point.
Step 11
Add the chopped chocolate to the hot cream.
Step 12
Stir well to form a glossy creamy mixture.
Step 13
Allow the ganache mixture to cool to a firm spreading consistency.
Step 14
Sandwich the cake halves with ganache. Paddle the remaining ganache over the top of the cake with a palette knife.
