Cake
Ingredients:
1 cup sugar
113g butter
¼ cup oil
2 eggs
1 Tbsp vanilla
1 cup flour
½ cup cocoa
1 tsp baking powder
1 tsp bicarb
½ cup hot water
Method:
Cream the butter and sugar till fluffy.
Mix in the oil.
Add the eggs and vanilla, mix well.
Sift together and add the flour, cocoa, bicarb and baking powder.
Gently whisk in the hot water.
Bake in a 9 inch round tin at 180 degrees for 35 minutes.
When the cake is cool, spread the buttercream over the top. Refrigerate until firm.
Pour and spread the ganache over the top.
Serve at room temperature.
Ganache
Ingredients:
300g dark chocolate
1/3 tsp salt
1 ½ tsp vanilla
1 cup fresh cream
Method:
Melt the chocolate.
Gradually add and whisk in the fresh cream, salt and vanilla.
Malt Buttercream
80g butter
1 ¼ cup icing sugar
2 Tbsp Caramel syrup
2 Tbsp malt powder
½ tsp vanilla
Enough milk to make it very soft
Whisk all the ingredients together until smooth.