Super moist, decadent and indulgent. You can't beat a good chocolate cake, and this is the ultimate recipe. Once you've made my classic easy double chocolate cake, its bound to be a staple in your kitchen!
For the sponges: Preheat your oven to 180C/160C Fan/Gas Mark 4 and grease and line two 8inch sandwich tins. In a small bowl, stir together the cocoa powder and freshly brewed black coffee to create a thick paste without lumps. Then set aside to cool slightly.
In a large bowl using an electric hand-whisk, whisk together the cocoa paste, butter and sugar for 1-2minutes until thick, well combined and slightly lightened in colour. Then add the eggs one at a time, mixing well between each addition.
Then fold in the flour and baking powder by hand, until just combined. Finally, gently stir in the milk until combined. Then divide the batter between the two tins.
Bake for 25 minutes until a skewer inserted into the centre of the cakes comes out clean. Leave to cool in the tin for 10 minutes, then remove and leave on a wire rack to completely cool.
For the whipped ganache: While the sponges are baking, very finely chop the chocolate and place in a heatproof bowl. Then heat the cream in a small saucepan, until just bubbling at the edges. Pour over chocolate, cover with cling film and leave to sit for 2 minutes. Then carefully and slowly stir to combine until you're left with a smooth emulsion. Place clingfilm on the ganache to prevent a skin forming, and leave to cool and thicken until its a buttercream consistency (solid but scoopable).
Once the right consistency has been achieved, using an electric hand-whisk, whisk for 1-2 minutes until light and fluffy.
To assemble: Place one of the sponges onto your cake stand or plate, then using a palette knife spread the whipped ganache over in an even layer. Then place the second sponge on top.
Cake can be kept in an air-tight container for 3-4 days.