Chocolate Drip Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease four 20cm (8-inch) cake tins.

2. 2

   In a large mixing bowl, beat together the butter and sugar until creamy.

3. 3

   Add the eggs, one at a time, and beat well after each addition.

4. 4

   Stir in the vanilla extract.

5. 5

   Sift together the flour, cocoa powder, baking powder, and salt.

6. 6

   Gradually fold the dry ingredients into the wet mixture.

7. 7

   Add the milk and mix until the batter is smooth.

8. 8

   Divide the batter equally between the prepared cake tins and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. 9

   Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

10. 10

    To make the ganache, chop the dark chocolate and place it in a heatproof bowl.

11. 11

    Heat the cream in a saucepan over medium heat until it just begins to boil, then pour it over the chocolate.

12. 12

    Let sit for 5 minutes, then whisk until smooth.

13. 13

    Assemble the cake by placing one layer on a serving plate, spreading a thin layer of ganache over the top, and repeating with the remaining layers.

14. 14

    Spread the remaining ganache over the top and sides of the cake.

15. 15

    To make the chocolate sauce, heat 100g (3.5 oz) of dark chocolate and 50ml (3 tbsp) of water in a saucepan over low heat until smooth.

16. 16

    Drizzle the chocolate sauce over the top of the assembled cake.