Chocolate Fudge Cake

METHOD

Sponge:

1. Prepare three 6-8 inch round baking trays and pre-heat the oven on 160c.
2. Place all of the ingredients into a bowl and beat for 1-2 minutes to form a smooth batter.
3. Split the mix equally between the prepared trays and bake for 18-22 minutes.
4. Remove from the oven and allow to stand for 10-15 minutes before tipping out onto a cooling wire.

Chocolate Ganache:

1. Finely chop the dark chocolate and place in a large bowl.
2. Heat your double cream in the microwave. You want to ensure that the double cream is hot but not boiling so start with 30 seconds and keep checking it.
3. Pour the hot double cream over the chocolate and cover the bowl for a minute or so, allowing the chocolate to melt. After a couple of minutes, gently stir the ganache mixture until well combined. Be careful to not beat the mixture as it will cause it to split. Leave the ganache on the side to thicken until it reaches the correct desired coating consistency.

Assembly:

1. Place one sponge on your serving plate. Spread a couple of tablespoons of the ganache on the first layer. Top with the second cake layer; repeat the process.
2. Top with the third cake layer. Spread the ganache on the top and all around the cake.