Dark Chocolate Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C. Grease and flour a 20cm round cake pan.

   Tip: Use parchment paper for easy cake release.

2. 2

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

   Tip: Whisk until well combined and aerated.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating until well combined after each addition.

   Tip: Beat until smooth and creamy.

4. 4

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Let cool slightly before using.

5. 5

   Add the vanilla extract to the melted chocolate and whisk until combined.

   Tip: Whisk until smooth and fragrant.

6. 6

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

   Tip: Be careful not to overmix.

7. 7

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to create a smooth, even surface.

8. 8

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

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

9. 9

   To make the ganache filling, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Let cool slightly before using.

10. 10

    To assemble the cake, place the cooled cake on a serving plate and spoon the ganache filling over the top.

    Tip: Use a spatula to create a smooth, even surface.

11. 11

    To make the ganache topping, whip the heavy cream until stiff peaks form. Fold in the confectioners' sugar until combined.

    Tip: Use a spatula to create a smooth, even surface.