Double Chocolate Cake

• FOR THE GANACHE:
• 300 milliliters Double Cream
• 400 grams White Chocolate, Broken Into Pieces
• FOR THE CAKE:
• 220 grams Plain White Flour
• 230 grams Dark Muscovado Sugar
• 80 grams Cocoa Powder
• 2 teaspoons Bicarbonate Of Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 250 milliliters Milk
• 125 milliliters Vegetable Oil
• 2 Eggs
• 250 milliliters Strong Coffee

1. 1. Start by preparing the ganache as it will need some time to set. In a saucepan heat double cream until almost boiling then pour it over the white chocolate in a medium sized bowl. Stir until chocolate has melted completely. Set aside.
2. 2. Preheat oven to 180u0b0C. Grease three 20cm cake pans.
3. 3. Sift the flour into a large bowl. Add sugar, cocoa, soda, baking powder and salt. Mix well.
4. 4. In a separate bowl mix together milk, vegetable oil and eggs. Pour this into the dry ingredients and using a mixer mix until combined.
5. 5. Add coffee and stir until just combined.
6. 6. Divide between three cake pans and bake for 25 minutes or until a toothpick inserted into the centre comes out clean. Let the cake layers cool completely.
7. 7. Once the cake is completely cold, take the ganache and beat it with a mixer until almost white and creamy. Spread it between the layers of the cake and use it to cover the sides and top. Decorate with fresh berries or serve as it is.

ganache, cream, white chocolate, cake, white flour, muscovado sugar, cocoa, bicarbonate, baking powder, salt, milliliters milk, vegetable oil, eggs, milliliters

Taken from tastykitchen.com/recipes/desserts/double-chocolate-cake/ (may not work)