Ingredients
Directions
- 1
Make chocolate cake layers. In bowl add in all wet ingredients and sugar, and mix well. In separate bowl, mix all dry ingredients. Then add dry ingredients mixture into wet ingredients mixture, mix until well combined.
- 2
Divide batter into 2x 7inch tins, and bake at 170°C (fan) for 55mins. Let it cool in pan for 15mins, then take out of pan to cool. Once completely cooled, cut tops off each layer.
- 3
Make whipped chocolate ganache. Heat double cream in microwave in 30secs burst until hot. Cut dark chocolate into pieces, then pour in hot double cream. Cover and leave to sit for 5mins, then stir until well combined.
- 4
Cover with cling film (right on the surface of ganache), and leave on the side overnight or until completely cool. Then using stand mixer/electric whisk, whip ganache until fluffy.
- 5
Assemble cake. Place first layer, drizzle with lots of sugar syrup (which I completely forgot to do, but defo do this), then use R16L nozzle to pipe whipped ganache. Do same for next layer.
- 6
Decorate with pistachio pieces and edible flowers.
Notes
•Before dividing batter into tins to bake, make sure tins are greased and bottom is lined with baking paper. •I used 72% dark chocolate for the whipped ganache. •After combining double cream and chocolate together I left mine to cool overnight and whipped it the next day. The consistency of the chocolate ganache needs to be thick before whipping. •After piping the ganache on second layer (top), I piped smaller circles to cover exposed cake areas.
