- 225g plain flour
- 350g caster sugar
- 85g cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 free-range eggs
- 250ml milk
- 125ml oz vegetable oil
- 250ml boiling water
- 200g best dark chocolate (70%)
- 400ml double cream
Preheat the oven to 180C/350F/Gas 4. Grease and line two medium sandwich tins.
For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool COMPLETELY, still in their tins, before icing.
For the chocolate mousse, melt 100g of your chocolate in a bowl over a pan of simmering water. Once cooled, remove from the heat and leave to cool. Meanwhile, whip 200ml of double cream to soft peaks with an electric whisk, once your chocolate is cooled, fold it through the cream carefully until fully incorporated.
- Make the ganache by breaking the rest of your chocolate and placing in a bowl. Heat the rest of the cream in a heavy bottomed pan and when it begins to simmer, pour over the chocolate. Leave to sit for 30 seconds then mix well until you have a smooth, silky ganache.
To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
- Place your first cake on a plate, and pile your chocolate mousse on top, add the second layer of cake and pour the ganache over the top. Allow the ganache to fall over the edge and create a gooey, sticky mess!