Devil's Food Chocolate Cake

Method

1. 1
   Preheat your oven to 170°C fan forced. Grease and line 2 x 8-inch cake tins with baking paper and lightly spray with cooking oil.
2. 2
   In a large bowl, whisk together the plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt.
3. 3
   Make a well in the centre and add the eggs, oil (or melted butter), sour cream (or Greek yoghurt) and vanilla extract. Mix until just combined.
4. 4
   Pour in the hot freshly brewed coffee (or boiling water) and mix until you have a smooth, silky batter.
5. 5
   Divide the batter evenly between the prepared cake tins.
6. 6
   Bake for 55 minutes, or until a skewer inserted into the centre comes out clean.
7. 7
   Leave the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
8. 8
   Place the chopped milk chocolate into a heatproof bowl.
9. 9
   Heat the thickened cream in the microwave until hot but not boiling.
10. 10
    Pour the hot cream over the chocolate and let it sit for 2 minutes.
11. 11
    Whisk until smooth and glossy.
12. 12
    Press cling wrap directly onto the surface of the ganache and refrigerate for about 40 minutes, or until completely cool.
13. 13
    Using a hand mixer, whip the ganache until it becomes lighter in colour and holds soft peaks.
14. 14
    Place one cake layer onto a serving plate. Spread a generous layer of whipped ganache over the top. Add the second cake layer and finish by spreading the remaining whipped ganache over the top.