250g self raising flour*
6 tablespoons cocoa
2 teaspoons baking powder*
300g room-temp butter
300g soft brown sugar (dark preferably)
2 teaspoons of vanilla extract
6 large eggs
150g dark chocolate
150ml double cream
*For the gluten free version I used same recipe only with Odlums tritymal gluten-free self-raising flour, 1.25 teaspoons xanthan gum and replaced baking powder with gluten free baking powder.
- Preheat oven to 170C/325F/Gas 3
- Line base of two 8″ round sandwich tins with baking parchment, greasing the sides also.
- Cream butter and sugar together till fluffy.
- Beat in vanilla extract.
- Sieve flour, baking powder and cocoa together.
- Add eggs and flour mix to creamed butter & sugar in alternating goes until all combined.
- Put half of mixture in each tin and into oven for 40-45 minutes.
- Leave in tin to cool for 5 minutes before turning out onto cooling rack. Peel off base paper.
While cooling, make chocolate ganache by placing cream and chocolate in bowl over saucepan of simmering water. When chocolate is melted, take off the heat and leave to cool – stirring occasionally. Once this is thickened to soft butter consistency, sandwich the cakes together with some ganache, and spread rest evenly over the whole cake.
Alternatively, you can whip the ganache using whisk attachment in your mixer, to create a light, fluffy, pale chocolate covering for the cake. It would work equally well with white chocolate ganache (or both in layers hehe).