Indulgent Chocolate Cake

This indulgent chocolate cake boasts two layers of rich sponge with a luscious chocolate filling and a smooth ganache topping, offering a decadent treat that delights with every bite. Perfect for any occasion, this cake promises to satisfy all chocolate cravings.

Prep Time 30

Cook Time 35

Cooling/Setting Time 2

Total Time 3 5

Servings Slices

Ingredients

For the Sponge:

For the Filling:

200 g dark chocolate at least 70% cocoa solids, chopped
200 ml double cream
1 tsp vanilla extract

For the Ganache Topping:

200 g dark chocolate chopped
200 ml double cream

For Decoration

dark chocolate and/or white shavings
berries
cocoa powder

Instructions

Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease and line two 20cm round cake tins with baking parchment.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.
200 g plain flour, 200 g caster sugar, 75 g cocoa powder, 1½ tsp baking powder, 1½ tsp bicarbonate of soda, 1 tsp salt
Add the eggs, milk, oil, and vanilla extract. Beat on medium speed until smooth.
2 large eggs, 240 ml whole milk, 120 ml vegetable oil, 2 tsp vanilla extract
Dissolve the coffee granules in the boiling water and then slowly add to the batter, mixing until well combined. The batter will be quite thin.
240 ml boiling water, 1 tsp coffee granules
Divide the batter evenly between the prepared tins and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Place the chopped dark chocolate in a heatproof bowl.
200 g dark chocolate
Heat the double cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the Chocolate and let sit for 5 minutes.
200 ml double cream
Add the vanilla extract and stir until smooth and glossy. Let the filling cool to a spreadable consistency.
1 tsp vanilla extract
Place one sponge layer on a serving plate and spread the chocolate filling evenly over the top. Place the second sponge layer on top, pressing down gently to adhere.
Repeat the process used for the filling: place the chopped chocolate in a bowl and pour over the hot cream. Let sit for 5 minutes, then stir until smooth.
200 g dark chocolate, 200 ml double cream
Pour the ganache over the assembled cake, allowing it to drip down the sides. Use a spatula to smooth the top and sides if needed.
While the ganache is still slightly wet, decorate with chocolate shavings, fresh berries, or a dusting of cocoa powder as desired.
dark chocolate, berries, cocoa powder
Allow the ganache to set completely at room temperature or in the fridge before slicing and serving.

Nutrition