Chocolate Ganache Cake
Four layers of soft, moist chocolate cake spread with caramel and finished off with a silky, smooth chocolate ganache sauce… need I say more? ;)
Ingredients
2 ½ cups cake flour
1 tsp bicarbonate of soda
1 tsp baking powder
A pinch of salt
4 Tbsp cocoa powder
1 ½ cups soft brown sugar
1 cup sourmilk
1 cup full cream milk
2 Tbsp apple cider vinegar
2 tsp vanilla extract
1 cup coconut oil, melted
Method
Sift dry ingredients into a bowl.
Combine wet ingredients and add to dry ingredients. Mix well. Note: In cooler weather conditions, coconut oil is naturally hard so you will need to melt it on the stove. Heat gently so that it just melts – it shouldn’t get too hot. If the milk and sourmilk are from the fridge, the coconut oil will solidify and make lumps in your cake batter, so it’s best to have these at room temperature.
Grease and line two 30cm diameter baking pans with baking paper. I only had two pans so I baked two layers first and then the next two afterwards.
Pour batter into the pans and spread evenly. Make sure to divide the batter equally so that you have enough for all the layers.
Bake the cake for 20 minutes at 180 degrees Celsius and then allow to cool completely.
Place the first layer onto a serving platter or cake stand. Spread a thin layer of smooth caramel onto the cake so that that next layer can stick to it. Repeat for the next two layers.
Ganache: Melt 1 cup chocolate chips over a double boiler and then remove from the heat. Gradually add 1/2 cup of fresh cream and mix until smooth.
Pour the ganache slowly onto the cake. The cooler the ganache sauce is, the thicker it will be while pouring so ensure that you have cooled it down to just the right temperature to get a nice, thick coverage on your cake.
Top with sprinkles and glitter as soon as the ganache has set. You may also top with chopped nuts or strawberries.