A rich and indulgent cake.
Ingredients
For the cake:
- 300g plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 400g sugar
- 200ml milk
- 130ml vegetable oil
- 2 tsp vanilla extract
- 80g cocoa powder
- 170ml brewed coffee
For the ganache:
- 400ml cream
- 2 tbsp honey (or maple syrup)
- 400g dark chocolate
Method
- Preheat your oven to 190°C (375°F). Prepare two 8-inch (20 cm) springform pans by buttering and lining them with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
- In another bowl, whisk together the eggs, sugar, milk, vegetable oil, and vanilla until well combined. In a small bowl, mix the cocoa powder and coffee, then add this mixture to the egg mixture.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until you have a smooth batter.
- Divide the batter evenly between the prepared pans. Bake for 45 to 50 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.
- Allow the cakes to cool completely before removing them from the pans.
Ganache:
- In a saucepan, heat the cream and honey until it comes to a boil. Pour the hot cream mixture over the chocolate in a bowl and let it sit for two minutes to melt the chocolate.
- Stir the mixture until the ganache is smooth. Refrigerate the ganache for about 1 hour, or until it thickens to a spreadable consistency, stirring intermittently.
Assembly:
- Trim the rounded tops of each cake to make them even.
- Cut each cake horizontally into two equal slices, giving you a total of four slices.
- Spread the ganache evenly over the surface of each cake slice.
- Layer the four slices on top of each other and place them on a cake stand.
- Garnish the cake with chopped smoked almonds.
