Dark Chocolate Entremet

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF) and grease two 20cm round cake pans.

   Tip: Use parchment paper for easy cake release.

2. 2

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

   Tip: Make sure to sift the dry ingredients to ensure even distribution.

3. 3

   In a large mixing bowl, combine dark chocolate and butter. Melt in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

4. 4

   Beat in eggs one at a time, followed by vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually add the dry ingredients to the chocolate mixture, alternating with heavy cream, beginning and ending with dry ingredients.

   Tip: Don't overmix the batter.

6. 6

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

   Tip: Tap the pans gently to remove any air bubbles.

7. 7

   Bake for 25-30 minutes or until a toothpick inserted comes out clean.

   Tip: Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

8. 8

   For the ganache, heat the heavy cream in a small saucepan over medium heat until simmering.

   Tip: Be careful not to let the cream boil.

9. 9

   Remove from heat and pour over the melted dark chocolate. Stir until smooth.

   Tip: Let the ganache cool and thicken slightly before spreading on the cooled cake.

10. 10

    To assemble, place one cake layer on a serving plate and spread a layer of ganache on top. Repeat with the second cake layer and ganache.

    Tip: Finish with a sprinkle of edible gold dust for added luxury.

11. 11

    Refrigerate for at least 30 minutes to allow the ganache to set.

    Tip: Slice and serve.