By Lea Brink
Perfect for a tea party.
You will need:
3 cups flour
150g cocoa powder
3 teaspoons baking powder
3 cups castor sugar
6 teaspoons vanilla essence
1½ cups melted butter
Filling: White chocolate ganache
80 ml fresh cream
80g chopped white chocolate
Top layer: Milo ganache
250 ml fresh cream
300g finely chopped dark chocolate
1 tablespoon butter
1 cup Milo
Preheat the oven to 180°C. Line three round (20x20cm) cake tins with baking paper and spray well with Spray and Cook.
Sift the dry ingredients together and add a pinch of salt. Divide the dry ingredients among three mixing bowls. Place the eggs and castor sugar in a double cooker. Beat the mixture until it has doubled in volume. Add the vanilla essence.
Divide the egg mixture among the three mixing bowls containing the dry ingredients. Fold in well.
Pour the batter in the three mixing bowls into the cake tins. Bake in the oven for approximately 25 minutes. Test the cakes with a tooth pick. If no batter remains on the tooth picks when you pull them out, the cakes are done.
Set aside to cool.
White chocolate ganache:
Heat the fresh cream in a saucepan on low heat until it starts to boil. Remove from the heat and add the chopped pieces of white chocolate. Wait one minute and then stir well until all the chocolate has melted.
Place one of the cakes on a cake plate. Decorate with the white chocolate ganache. If the layer is a bit askew, cut it to make it level before you start decorating. Place the second cake on top of the first one and put in the fridge so that the ganache can harden.
Remove the cake from the cake tins after they have cooled down completely. Place the lowest cake on a cake serving plate. Spread spoonsful of the cream filling on top of the lowest cake. Place the second cake on top of the cream layer and repeat with the cream filling. Place the top cake on the cream layer. Chill in the fridge for 30 minutes.
Top layer: Heat the fresh cream and Milo in a saucepan until it starts to simmer lightly. Place the pieces of dark chocolate in a glass mixing bowl. Pour the warm cream over the chocolate and stir until well mixed and melted. Stir in a tablespoon of butter. Place aside for seven minutes to cool.
The ganache will thicken slightly. Pour the ganache over the cake generously so that it drips down the sides of the cake. Place in the fridge overnight. Decorate with fresh cream or chocolate curls.