Ingredients

• 4 eggs
• butter (225g)
• sugar (225g)
• self-raising flour (200g)
• cocoa powder (25g)
• dark chocolate (120g)
• milk (120ml)
  
  

For the butter cream:

• butter (300g)
• icing sugar (600g)
• cocoa powder (80g)
• 1 tbsp hot water
  
  

For the ganache:

• dark chocolate, broken up (300g)
• double cream (300ml)
• few squares of white chocolate
  
  

Recipe

preheat oven to 190˚C.
grease two cake round 20cm tins and line with greaseproof paper if necessary.
cream the butter and sugar together until pale and fluffy.
melt the chocolate with the milk in a microwavable bowl on a medium heat, checking and stirring every 20 seconds, then allow to cool slightly.
crack the eggs into the butter mix one at a time and whisk in.
fold in the flour, cocoa and cooled melted chocolate.
divide between the two cake tins and bake for 30 minutes, or until you can’t hear any noise coming from the sponge when placed close to your ear.
allow the sponges to cool in the tin for 20 minutes before turning out onto a wire rack.
whip the butter, icing sugar and cocoa powder together, adding the hot water at the end.
bring the double cream just to the boil in a pan.
pour the cream over the chocolate pieces in a bowl.
wait a minute before stirring, then gently stir to combine.
leave to cool a little before using.
place the bottom sponge, flat side down, onto a board and slip some strips of baking paper under each edge.
fill a piping bag with the butter cream and, starting in the middle of the bottom sponge, pipe a spiral working outwards, then gently place the next cake on top.
pour the chocolate ganache on top of the cake and let it dribble down the sides.
scrape any excess ganache and ensure all the cake is covered, then rip away the baking paper to leave a tidy finish on the board.
grate the white chocolate over the top and serve.

serves 12-16