cake

For the sponge

• Pre-heat the oven at 180 Celsius
• In a large bowl combine the butter and sugar and mix until light and fluffy
• Add the eggs and mix until combined properly
• In a separate bowl, sift together baking powder, soda, cocoa powder and flour together and fold it into the butter mixture
• Grease two 17 cms round tins and divide the mixture equally
• Bake in the oven for 20-25 minutes. Insert a skewer or toothpick into the middle should come out clean, if not bake a little more
• Leave the sponges to cool completely

Ganache

• Bring the 150ml double cream to boil
• Add a tsp of vanilla essence and add 3 tbsp of sugar
• Add the chocolate and keep mixing gently until smooth
• Keep in the fridge for an hour until you get a fluffy, spreading consistency
• Spread it on the smooth side of one sponge with a palette knife, put the other sponge on top and repeat. After that spread on the sides and keep it in the fridge for an hour or so.
• Tip: When serving, warm for 20 seconds in the microwave and serve with vanilla ice cream!