Chilli Chocolate Victoria Sponge

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

3. 3

   In a large bowl, whisk together butter, eggs, milk, and vanilla extract.

4. 4

   Add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Do not overmix.

5. 5

   Divide the batter evenly between the prepared pans and smooth the tops.

6. 6

   Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.

7. 7

   Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

8. 8

   For the chilli chocolate ganache, melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

9. 9

   Add the chilli flakes and milk to the melted chocolate and stir until smooth.

10. 10

    For the dark chocolate ganache, melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

11. 11

    Stir in the heavy cream until the ganache is smooth and glossy.