Moist chocolate cake with thick layers of whipped cream.. what's not to love?
The original recipe can be found here, and these are the 4 changes you should be aware of:
1. Only base-line the sandwich tins (see Step 1) and not the entire tin or else your cakes will turns out wonky and misshapen at the side.
2. For the ganache icing, I halved the original amount this time (50g butter and 50g dark chocolate) and still found that there was too much icing. Next time, I would use only 30g of each.
3. I used 300g of whipping cream last time, and thought that it would be nicer with more cream. So, this time I used 450g of whipping cream. So so decadent!
4. I placed the cake into the fridge after I sandwiched the cakes with the whipped cream (see Step 8) but before I poured the ganache over. Refridgerate the cake for 1-2 hours, then pour the ganache over. It will be slightly runny at first, but leave it for about 5-10 minutes and you will see that it has hardened slightly and has formed a nice thin layer on the cake.