This Chocolate Cake is a scaled down version of my 4 layer Blackberry Chocolate Cake. This recipe does not include the blackberry curd and it will make just a 2 layer cake.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat your oven to 180C / 350F (160C fan) and grease and line an 8 inch spring form cake tin with baking paper.
In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
Add 1/3 of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined... just. It is important not to overmix or be too heavy handed otherwise your cakes will turn out dense.
Bake for 25-30 minutes until a toothpick inserted comes out with just a couple of sticky crumbs.
Allow to cool before removing from the cake tin.
Make the Ganache
Chop the chocolate into small pieces and put them in a heatproof bowl. While stirring, heat the cream over low-med heat until steaming and bubbles start to appear around the edge. Pour the hot cream over the chocolate and leave it to sit for 5 minutes. Stir the cream and chocolate until fully mixed, thick, smooth and glossy.
Assemble the cake
Once cool, cut the cake in half so you have 2 layers. Place one layer on your serving dish.
Spread one third - one half of the curd over the bottom layer. Lay the top layer of cake over the ganache and spread the remaining ganache over the top.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.