SPOIL YOURSELF THIS HOLIDAY SEASON WITH THIS CHOCOLATE CAKE WITH SHERY CHOCOLATE GANACHE
225g plain flour
225g caster sugar
2 large eggs
1 ½ baking powder
1 ½ bicarbonate of soda
50g cocoa powder
200 ml whole milk
2 tsps of vanilla paste
180g dark chocolate
300g icing sugar
100ml of double cream
60ml of Just A Splash Sherry
50g dark chocolate for decoration
20cm x 2 tinsMethod
Preheat the oven to 180c
Beat together the eggs, flour, caster sugar, butter, baking powder and bicarbonate of soda in a large mixing bowl until smooth.
Add the cocoa powder and vanilla paste to the cake mix, gradually whisk int the milk until all combined.
Pop the cake mix into the two lined greased tins and bake on the middle shelf for 25 to the 30 mins, or until springy to touch and comes away from the edge slightly.
Once cooked leave to cool for 10 mins in their tins on a wire rack and then turn them out of their tins to cool completely.
Melt the dark chocolate and butter either in a microwave or over a bowl of hot water in a saucepan, but be careful not to scorch the chocolate, so heat gently.
While the chocolate is cooling sieve the icing sugar in another bowl and add the double cream and just a splash sherry and whisk till slightly thicken, and then whisk in the cooled chocolate and butter. Whisk until the ganache is a great spreading consistency.
Once the cakes are completely cooled spread some ganache on top of one of the cakes and sandwich it between the two sides. Spread the rest of the ganache all over the cake until completely covered. Thinly slice the 50g of chocolate and decorate on top