Devil's Food Cake and Ganache Topping

Sometimes you just need a big gooey chocolate cake. Who am I kidding??! You ALWAYS need a big gooey chocolate cake.... So when I wanted a chocolate cake for a special birthday this seemed to tick all the boxes.

I think the sunflower oil in this recipe is the key reason that this cake is super-spongy and moist. It's so light and fluffy and it's very difficult to stop at just one slice.

You will need - 

2 medium free range eggs
5fl oz sunflower oil

5fl oz milk

2 tbsp golden syrup

4.5oz sugar

6.5oz self raising flour

1oz cocoa

1tsp baking powder

1tsp bicarbonate of soda

Beat the eggs and then add all of the rest of the ingredients into a bowl. Mix thoroughly for a couple of mins.

Divide the mixture evenly between two well greased 7" sandwich pans (mine are silicone!) and bake for 30 mins at 160C for 30mins.

Once cool turn out and make the filling/topping.

For the ganache filling

125g dark cooking chocolate

125g flora spread

Chop the chocolate quite small and pop along with the flora into the microwave and heat in 30 second blasts stirring in-between until it has melted together.

Pour over one of the sponges so it just reaches the edges and then pop the second sponge on top. Pour over the rest of the topping helping it to reach the edges if you need to.

I'm not a big fan of those crunchy-sugary frostings so this easy ganche was perfect for both filling and topping this yummy cake. It's smooth, delicious and looks great too!

I made a fun cake topper using some patterned paper, cardstock and some alphabet stickers, and using some cocktail sticks to hold it in place.

Hope you enjoy!