This cake might seem complicated but is well worth the effort, and no electric mixer is required! Gather all the ingredients before you start to make the process easier.
- 1 1⁄3 cups caster sugar
- 1 1⁄2 cups plain flour
- 3⁄4 tsp baking powder
- 1⁄2 tsp salt
- 180g good quality unsweetened or 82% extra dark chocolate, chopped
- 1 cup VERY HOT double-strength hot chocolate (made with Dutch cocoa)
- 2 large eggs, at room temperature
- 1⁄2 cup vegetable oil
1⁄2 cup sour cream, at room temperature
- 2 tsp pure vanilla extract
- 1 cup heavy cream
- 110g unsalted butter
- 1⁄3 cup brown sugar
- 1⁄4 tsp salt
- 250g semi-sweet chocolate, chopped
- 1⁄4 cup double-strength hot chocolate
- 1 tsp pure vanilla extract
Make the ganache
- Heat the cream, butter, sugar and salt over low heat until butter is melted.
- Remove from heat and stir in chocolate until melted and smooth.
- Add hot chocolate and vanilla, stir until blended.
- Allow mixture to cool, stirring minimally, until it reaches a spreadable consistency (about 2 hours).
- This can be sped up in the fridge stirring occasionally to keep the temperature consistent (otherwise it hardens around the edges).
While the ganache is cooling, make the cake:
- Preheat oven to 160°C. Coat the bottom of two 23cm round cake pans with spray oil. Line the pans with baking paper rounds and coat the bottom and sides with a small amount of additional oil.
- In a medium bowl, combine sugar, flour, baking powder and salt and set aside.
- In a separate bowl, whisk the chocolate into the hot chocolate until completely melted.
- In another large mixing bowl combine the eggs, oil, sour cream and vanilla and whisk until combined.
- Stir the melted chocolate into the egg mixture.
- Lastly, fold in the flour mixture in 1⁄3 increments, stirring well after each addition, making sure the flour is completely incorporated and there are no lumps. This can all be done with a wooden spoon!
- Divide batter between prepared cake pans.
- Bake for 30 to 35 minutes, or until toothpick inserted in the centre comes out clean. Allow cakes to cool in pans, approximately 30 minutes. Run a flat spatula around the edge of the pans and remove cakes to wire racks to cool completely (do not remove baking paper until cool).
- Spread a thick layer of ganache on top of one layer.
- Top with the second layer and spread remaining ganache over top and sides.
- Allow cake to sit at room temperature, covered by a cake dome or large glass bowl, for at least two hours before serving.
Photo Credit: David Lyons