250g soft butter or margarine1½ cups castor sugar4 eggs4 tsp baking powder4 tbs cocoa powder2½ cups all-purpose flour1 tsp vanilla essence
METHODIn a large bowl whisk the butter and sugar until light and fluffy. Add in the eggs, one at a time, and continue to beat between each addition. Add the vanilla essence and mix until all ingredients are well combined. In a separate large bowl, sieve together the flour, baking powder and cocoa powder and mix well. Add the dry ingredients to the wet mixture, mixing in slowly until well combined and lump-free. Pour half the batter into each cake tin (*tip weigh the batter to get the exact amount into each pan)
Line two 20cm x 20cm square or round pans with baking paper. Bake in a preheated oven, add the cake tins to the lower rack and bake for 35 minutes or until a cake skewer comes out clean. Allow to cool for 10-15 minutes then remove from their tins.
GANACHE400g dark chocolate, chopped400ml whipping cream2 tbs butter
*tip- this ganache is best made overnight
GANACHE METHOD
Heat the cream until just before it starts to boil then remove from the heat and pour it over the broken-up chocolate stirring all the while so the chocolate melts. Add the butter and mix well so the ganache is shiny. Leave to cool overnight.
To assemble
Cut the cakes in half so you have 4 layers. Whip the ganache to a piping consistency, place into piping bag and covers the entire cake. Set in the fridge until firm then slice, serve and eat. Enjoy
