Feast your eyes on this fudgy chocolate cake

Feast your eyes on this chocolate cake. It has layers. It is fudgy. It has a rich (but easy to make!) chocolate ganache icing. It is, in a word, perfection.

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Double layer fudgy chocolate cake

Serves 8

Ingredients:

  • 240 g cake flour 
  • 1½ t bicarbonate of soda 
  • 1½ t baking powder 
  • 90 g cocoa powder 
  • Pinch of salt
  • ½ cup canola oil 
  • 2 large free range eggs
  • 400 g caster sugar  
  • 1 cup milk 
  • 1 cup boiling water 

For the chocolate ganache icing:

  • 200 g 70% Lindt dark chocolate, broken into pieces
  • 200 g cream 

Method:

  1. Preheat the oven 180C. Grease and line the sides and bases of 2 x 15 cm springform cake tins with baking paper. Sift the flour, bicarbonate of soda, baking powder, cocoa powder and salt into a bowl and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, eggs and sugar until creamy and smooth. 
  3. Add the dry ingredients and the milk then mix at a low speed to combine. 
  4. Add the boiling water and mix again just until combined, with no lumps. This is a very runny cake batter so don’t be alarmed.
  5. Bake for 40–50 minutes until a skewer comes out clean. Allow to cool completely before removing from the tins. 
  6. To make the ganache, heat the cream in a saucepan, but do not boil. Once hot, pour over the chocolate and allow to stand for a few minutes before stirring. Whisk until smooth. Allow to stand to thicken slightly before pouring over the cake. Serve the cake with a dusting of Maldon salt (optional) or fresh seasonal fruit. 

Not keen on baking? Shop baked treats from Woolworths:

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