It turned out pretty well, though it does take a bit of time.
2/3 c. caster sugar
1/2 c. cocoa powder (it's actually supposed to be slightly less than 1/2 cup, so just don't fill the cup to the top)
200 g. white chocolate (a little less than 8 oz.)
1/2 c. cream (again, slightly less than 1/2 cup)
1 c. cream (it's actually 7/8 c. or 13 1/2 Tbsp., or just shy of 1 cup)
50 g. dark chocolate, grated
Preheat the oven to 350 F.
Grease two 8 inch round baking tins and line with baking parchment (if you only have one 8 inch baking tin, like me, then you can just divide the cake ingredients by two and bake one cake at a time).
To make the cake: Start by separating the eggs, place the white in a clean bowl and whisk till stiff. With the yolks beat them with the castor sugar until pale and thick, then add in the cocoa powder to the yolks and beat this lightly.
Gently fold egg whites into the chocolate yolks in three parts, use a metal spoon. Once combined, pour the mix into the prepared tin/s and bake for 10-15 mins. They should be slightly shrunken and springy to the touch. Leave to cool slightly then strip off the paper base.
While waiting for the cake to cool make the filling.
To make the filling: Break up the white chocolate into small pieces and place in a bowl. Bring the cream to the boil then immediately pour over the chocolate, leave for a min then stir till melted. Leave to cool slightly then spread on one layer of the cake to 1 cm away from edge.
(optional) Add berries to the ganache filling e.g. cherries, raspberries, strawberries, blueberries, blackberries…
Place the other cake on top of the filling. Whip the cream until it is firm then spread all over cake, sprinkle all over with grated dark chocolate.
Recipe courtesy of Miss Deborah Nugent