This recipe delivers a rich, moist cake crowned with a decadent ganache, perfect for any celebration or simply a delightful treat.
What you will need:
500g sugar
350g butter
5-6 eggs
500g self-raising flour
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100g cocoa
1 1/2 glass milk
2 teaspoons vanilla essence
Ganache
1kg dark chocolate, melted
250ml heavy cream (whipped)
1 teaspoon vanilla extract
Pinch of salt
Method:
Beat the butter and sugar until fluffy, then add the eggs one by one, followed by the vanilla essence. Beat until the mixture is soft. In a separate bowl, sift the self-raising flour and cocoa. Gradually add the mixture to the butter, little by little, while mixing. Then, finish by adding milk to soften the mixture. Bake in a greased and lined 8-inch tin and 6-inch tin for about 45 minutes to 1 hour at 180 degrees. This makes a half-kilo cake.
For the ganache, melt the chocolate until smooth and mix it with the whipped cream until combined. Add the vanilla and a pinch of salt, then refrigerate the mixture until the consistency slightly hardens. Once the cakes are cool, split each cake into three layers, pipe the ganache in each layer, frost the entire cake, and serve with a glass of milk. Enjoy!