Prep time: 30 minutes

Cooking time: 45 minutes

Total time: 1 hour 15 minutes

Makes 1 x 25 cm cake

INGREDIENTS

For the Sponge:

• 6 extra large eggs
• 600 g white sugar
• 250 ml (1 cup) canola oil
• 600 ml buttermilk or amasi
• 10 ml (2 tsp) vanilla essence
• 500 g cake flour
• 100 g cocoa powder
• 10 ml (2 tsp) baking powder
• 10 ml (2 tsp) bicarbonate of soda
• 5 ml (1 tsp) salt

For the Ganache:

• 400 ml cream
• 550 g dark chocolate chips
• 8 egg yolks
• 250 g icing sugar
• 100 g butter
• 250 ml (1 cup) strong black coffee

METHOD

For the Sponge:

Preheat the oven to 180°C and line two 2 x 25 cm cake tins with baking paper and spray with non-stick food spray.

Beat the eggs and sugar until light and fluffy. While beating, add the oil in a slow and steady stream. Add the buttermilk/amasi and the vanilla essence.

Sift all the dry ingredients together and fold into the egg mixture. Pour the batter into the prepared cake tins and bake for 45 minutes or until cooked and a cake skewer comes out clean.

Place the cakes onto cooling racks and allow to cool.

For the Ganache:

Combine the chocolate chips and icing sugar in a bowl. Bring the cream to a boil and add the cream to the chocolate and icing sugar. Stir vigorously until well combined.

Add the egg yolks and quickly add the butter while stirring until melted and well combined. Allow to set overnight.

To Assemble:

Cut each of the two sponges into layers to make four layers of sponge. Beat the ganache until light and fluffy. Place the first sponge on your cake stand and drizzle with about 60 ml (1/4 cup) of the coffee. Spread the cake with ganache, repeat with all cake layers until you have a beautiful high cake.

Decorate with fresh fruit and edible flowers.

Thank you to Chef Tasha van der Watt, founder of Nina’s Cafe, for this recipe.

Follow her on @ninas.ca