Triple Chocolate Ganache Torte

• 60 g butter
• 1/3 cup caster sugar
• 3/4 cup self-raising flour
• 1 1/2 tablespoons baking cocoa
• 1/4 cup milk
• 1 egg
• 1/2 teaspoon vanilla essence
• MILK GANACHE
• 3 cups milk chocolate melts
• 1 cup cream
• 30 g butter
• DARK GANACHE
• 3 cups dark chocolate melts
• 1 cup cream
• 30 g butter

1. Cream butter & sugar together until light & fluffy.
2. Sift flour and cocoa together, set aside.
3. Whisk together remaining ingredients.
4. Fold flour mixture into creamed mixture alternately with milk mixture until well combined- begin & end with flour.
5. Pour into a lined 10 x 20cm loaf tin. Bake at 180 C for 20-25 mins or until cooked when tested.
6. Cool in tin for a few mins and then turn onto a wire rack to cool completely.
7. Wash & dry loaf tin and then line with plastic wrap leaving a large overhang.
8. Prepare milk ganache: Place milk melts into a heatproof bowl.
9. Combine cream & butter in a saucepan and bring to the boil. Pour mixture over melts.
10. Cover bowl with plastic wrap. Allow to stand for 5 mins, stir to combine and set aside to cool & thicken.
11. Prepare dark ganache: Repeat steps as per milk ganache.
12. Place cake into the lined tin. Pour over milk ganache & refrigerate until very firm.
13. When firm spread dark ganache over cake & refrigerate covered until dark ganache is firm.
14. Serve in squares with cream.
15. Keep leftover cake refrigerated in an airtight container.

butter, caster sugar, flour, baking cocoa, milk, egg, vanilla essence, milk, milk chocolate, cream, butter, ganache, dark chocolate melts, cream, butter

Taken from www.food.com/recipe/triple-chocolate-ganache-torte-331451 (may not work)