Chocolate Ganache cake

This extremely chocolaty cake is yummylicious. Ganache is basically an icing which comprises of 2 parts chocolate and 1 part cream. In numerical terms, if you use 100 gm of chocolate add 50 gm cream to make the icing.

Ingredients
100 gm unsalted butter + to grease
1 1/2 cup maida/self raising flour + to grease
1 cup castor sugar
4 eggs
5-6 tablespoons unsweetened chocolate chips melted in a double boiler (see egg less cake recipe for instructions)
1 pinch baking powder
1 tea spoon vanilla essence
1 pinch salt

For icing
100 gm dark cooking chocolate melted in a double boiler (see egg less cake recipe for instructions)
50 gm whipped cream

Method
In a large bowl add butter and sugar and whisk till creamy. Add an egg and beat till creamy. Similarly add the other 3 eggs beating continuously. Add maida and whisk till the mixture is creamy. Add baking powder and mix well. Add salt and mix well. Add the melted chocolate chips and blend till the mixture is brown in colour. Add vanilla essence and blend for the last time. Pre heat the oven to 180C for 10 minutes. Grease 2 9" baking tins with butter and little flour. Divide the batter in two equal halves. Add the batter in both the tins and bake for 25-30 minutes. Remove from the oven and let it rest for 10 minutes. Invert the cakes on a wire rack and let it cool for another 10 minutes.

For icing
Mix the chocolate and whipped cream and beat well. Refrigerate for an hour before using.

To make the cake and present it
Apply a layer of chocolate mousse on 1 cake (see recipe of chocolate mousse. You can also use ready made mousse. Make sure to refrigerate it for longer time then the instructions as the mousse has to be super thick). Put the 2nd cake on top and chill in the fridge for about 30 minutes. Remove the cake from the fridge and apply a layer of cream and leave it in the fridge for 15 minutes. This is called the frosting layer. After the frosting layer sets, apply another layer of cream and set it to cool. Decorate the cake using chocolate curls (recipe in chocolate mousse), cake angels or MNMs chocolates. Cool in the fridge before serving.

PS: Icing melts really fast hence it is extremely essential to refrigerate the cake and the icing. The icing cannot be stored so make as much as you need. If you follow the exact measurement for the icing, you will have enough icing to layer 2 9" ganache cakes.