Most delicious Chocolate cake recipe

Ingredients

For the cake

• 250g plain flour

• 350g caster sugar

• 85g cocoa powder

• 1½ tsp baking powder

• 1½ tsp bicarbonate of soda

• 3 free-range eggs

• 150ml milk

• 125ml vegetable oil

• 2 tsp vanilla extract

• 150ml boiling water.

For the chocolate ganache

• 600g milk chocolate

• 300ml double cream

For the Decoration

• Jar of my caramel (Or any other)

• Chocolate sprinkles

• Chocolate Stars

Method

1. Preheat your oven to 180°C/160°C Fan/Gas 4 and prepare two 7 inch cake tins by greasing and lining them.

2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and bicarbonate of soda, whisking them together.

3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients, whisking until everything is well combined. Gradually incorporate the boiling water into the batter, mixing thoroughly. Note that the batter will become quite liquid at this point.

4. Divide the cake batter equally between the prepared cake tins. Bake for approximately 30-40 minutes, or until the cakes are firm to the touch and a skewer inserted in the center comes out clean.

5. Once baked, let the cakes cool completely in their tins. Run a knife along the inside edges of the tins to loosen them, and carefully remove the cakes.

6. To make the ganache, finely chop the chocolate and place it in a glass bowl. Pour the cream over the chocolate and mix well.

7. Microwave the mixture in 15-30 second intervals, stirring in between, until the chocolate is almost melted.

8. Fold the cream and chocolate together until the last remaining bits of unmelted chocolate are incorporated into the mixture. Allow it to cool to room temperature, then whisk until light and fluffy.

9. Trim the top of the cake sponges, place one on a cake board, and pipe a wall of ganache around the edge and fill the middle leaving a hollow in the center for the caramel.

10. Spoon the caramel into the hollow, and place the second cake sponge upside down on top.

11. Cover the entire cake with the ganache, applying it as thinly or thickly as desired.

12. Use a star nozzle to pipe mounds on the top of the cake and fill the center with more caramel. Finish by adding sprinkles and chocolate stars.

13. If desired, refrigerate for 30 minutes before serving.

14. Enjoy!

Here are two of the cakes I made for the Goodwood Estate using this sponge recipe, and I was a WINNER!