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.
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:
- 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.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, eggs and sugar until creamy and smooth.
- Add the dry ingredients and the milk then mix at a low speed to combine.
- 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.
- Bake for 40–50 minutes until a skewer comes out clean. Allow to cool completely before removing from the tins.
- 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: