This recipe first appeared in Woman’s Day.
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Ingredients
Ganache
Method
1.Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round cake pan.
2.In a large saucepan, heat butter, sugar and milk together, stirring, until melted and combined. Cool slightly.
3.Sift flour, cocoa and baking soda together into the saucepan. Stir in eggs and liqueur until smooth. Pour into pan.
4.Bake for 35-40 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
5.For the ganache: In a small saucepan, heat cream until just boiling. Remove from heat. Stir chocolate through until melted and smooth. Set aside to cool completely.
6.Split cake. Spread one cake half with whipped cream. Spread remaining cake half with ganache and carefully place on top of cream. Top with chocolate curls to serve.
Note
- Serves 8-10. – A glacé icing can replace ganache. Sift 1½ cups icing sugar and 2 tablespoons cocoa. Add 15g butter and 1-2 tablespoons boiling water.