Ingredients For the cake 225 gr plain flour 120 gr caster sugar 85 gr cocoa powder 1½ tsp baking powder 1½ tsp bicarbonate of soda 2 eggs 250 ml milk 125 ml vegetable oil (olive oil works too!) 2 tsp vanilla extract 250 ml boiling water For the ganache 200 gr dark chocolate 200 ml double cream
Instructions Preheat the oven to 180°C and line 2 sandwich tins with parchment paper and a bit of butter on the sides.
Place all of the ingredients except the boiling water in the Thermomix bowl, Speed 4, 1 minute.
Add the boiling water to the mixture, little by little (you don't want to cook the eggs) until nice and smooth.
The cake mixture will now be very liquid. It's totally ok.
Divide the cake mixture between the sandwich tins and bake in the oven for 25-35 minutes. Avoid using springform tins as the batter might run.
A skewer inserted into the centre of the cake should come out clean when done.
Remove the cakes from the oven and allow to cool in their tins before spreading the ganache.
For the ganache, heat the chocolate and double cream in the Thermomix, Speed 2, 50°C, 2 minutes. Or in a saucepan in a bain-marie over a low heat until the chocolate melts.
Once the chocolate is melted, whisk the mixture until smooth and glossy.
Set aside for a couple of hours, so it won't be too runny. and you'll be able to spread over the cake easily.
To assemble the cake, loosen the cakes from the tins.
Spread a little chocolate ganache over the top of one of one, place the other cake on top of the first one.
Smoother the cakes with the rest of the ganache, using a palette knife. Bon appétit !
Bain-marie:
When a saucepan containing things to be melt is place above a bigger saucepan containing boiling water.
It is very important that the boiling water does not touch the saucepan with the chocolate. Otherwise, the chocolate will cook and loose its shine.
The chocolate melts because of the steam touching the bowl.
This recipe can be easily done in any food processor or even a normal bowl and a whisk.
It's a very forgiving recipe. You can add more sugar if you want a sweeter cake. You can omit the oil (I forgot it one and it came out ok. Not as moist as usual but still lovely).
You can make the ganache heathier by replace 100 ml of the double cream with a tablespoon of coconut oil. It will be a but runnier but will still work.