Serves: Made To Share
Preparation time: 25 MINS
Cook time: 40 MINS
You will need a whisk, a mixing bowl and two 8″/20cm cake tins
Preheat the oven to 160°C
For the Cake
Preheat oven to 160ºC/140ºC fan. Grease & line two 8″/20cm cake tins.
In a heatproof bowl, microwave the milk chocolate, dark chocolate & butter until melted. Add 125ml boiling water and stir well until smooth.
In a separate large bowl, add the plain flour, cocoa powder, baking powder, bicarbonate of soda, caster sugar & light brown sugar and mix well.
Mix the eggs with the buttermilk – add the chocolate mix & the egg mix to the dry ingredients and stir together, do not over mix it – it should be thick but runny, with no flour lumps.
Pour the mixture into the two tins and bake in the oven for 35-40 minutes.
Once baked leave to cool in the tins for 5 minutes before cooling on a wire rack.
For the Chocolate Buttercream
In a heatproof bowl, microwave the milk chocolate until melted.
With an electric mixer, beat the butter for a few minutes until pale and smooth.
Gradually add the icing sugar and then beat for 3-4 minutes until fluffy and smooth.
Add the melted chocolate to the buttercream and mix again until smooth. (If it is too thick, add a splash of milk.)
For the Chocolate Fudge Ganache
In a heatproof bowl, microwave the milk chocolate until melted.
Add the milk and mix well until smooth.
Put the ganache in the fridge for approx 1 hour (until it is thick but spreadable)
For the Decoration
Spread or pipe the buttercream onto one of the sponges and sandwich the second sponge on top.
Spread the ganache on top & decorate!
For the Cake
150g milk chocolate
75g dark chocolate
225g Dromona butter
175g plain flour
25g cocoa powder
1 tsp baking powder
1/4 tsp bicarbonate of soda
200g caster sugar
200g light brown sugar
4 medium eggs
75ml buttermilk
For the Chocolate Buttercream
150g Dromona butter
300g icing sugar
150g milk chocolate
For the Chocolate Fudge Ganache
200g milk chocolate
50ml milk
