Double Chocolate Cake With Whipped Chocolate Ganache

"At the moment my life is a battle between wanting to bake but not wanting to clean. Currently the latter is winning so here’s a throwback to this pretty little number"
-- @lacedwithsugar

Chocolate cake

1 cup sugar

3/4 cup brown sugar

1 3/4 cups self raising flour

3/4 cup cocoa powder

1 1/2 teaspoons baking soda

3 large eggs, whisked

1 cup coconut milk or cream

3/4 cup canola oil

pinch of salt

3/4 cup hot espresso coffee

Whipped chocolate ganache

200 grams (7oz) semi sweet chocolate

100g (1/2 cup) cream


Preheat oven to 350F degrees. Grease and line 2 cake tins with baking paper.

Prepare the chocolate ganache first. Place the chocolate in a heat safe bowl, set aside.

Heat cream over medium heat until boiling, then pour over the chocolate. Let sit for a few minutes before mixing well.

Place ganache in fridge for a few hours to cool and thicken.

Once thick, transfer ganache to your mixer with whisk attached. Whip the ganache for a few minutes until the ganache starts to hold its shape and becomes lighter in colour.

For the cake, place all chocolate cake ingredients except coffee into a large mixing bowl and mix together well with a fork. Pour in coffee and continue mixing until the mixture is smooth.

Pour into prepared cake tin and bake for 27-30 minutes or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool for 10 minutes then flip onto baking rack to cool completely.

Once cool, sandwich the 2 cakes together and cover the top with the whipped chocolate ganache.