Ingredients
Prep time: 15 minutes
Bake time: 35-40 minutes
Serves: 6
You will need: An 8-inch round cake tin with a removable base
- 200g butter, softened
- 200g light brown sugar
- 1 tsp vanilla extract
- 4 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 3 tbsp cocoa powder
- Pinch of salt
- 100ml milk
- For the ganache frosting
- 400ml double cream
- 200g milk chocolate
- 200g dark chocolate
To decorate
- 100g chopped walnuts
- 5-6 whole walnuts
Method
- Preheat the oven to 190°C / 170°C fan / Gas Mark 5 and line an 8-inch round cake tin.
- In a large bowl or mixer, beat the butter for about two minutes until soft. Add the sugar and beat for a further five minutes until pale and fluffy. Add the vanilla extract while mixing, then add the eggs one at a time, beating well between each addition.
- Sieve in the flour, baking powder and cocoa powder and mix until just combined. Add the salt, pour in the milk and beat until smooth.
- Spoon the mixture into the prepared tin and bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool completely on a wire rack before frosting.
- To make the ganache frosting, pour the cream into a saucepan and add both chocolates. Heat gently, stirring until the chocolate has fully melted. Allow to cool completely, then use a mixer to beat until thickened and spreadable.
- Slice the cake in half and spread some of the frosting over one layer, then sandwich the cake together. Use the remaining frosting to decorate the top and sides of the cake using a palette knife or piping bag.
- Decorate the sides with crushed walnuts and the top with whole walnuts.
