Ingredients:

​Cake

• 2 cups self raising flour (240g)

• 2 cups granulated sugar (400g)

• ½ cup unsweetened cocoa powder (50g)

• ½ teaspoon salt

• 1 cup of Maleny Dairies milk (240mL)

• 2 large eggs

• ½ cup vegetable oil (180mL)

• 1 tablespoon vanilla extract

• 1 cup boiling water (240ml) with 1 tablespoon instant coffee dissolved

• 1 300ml tub Maleny Dairies Pure Cream whipped for filling

• 1 punnet of your favourite seasonal berries

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Chocolate Ganache

• 8 oz (227g) dark chocolate chips

• ¾ cup (180ml) Maleny Dairies Pure Cream

• 2 tablespoon (30ml) honey 

• 2 tablespoon (12g)  cocoa powder

• ⅓ cup (80ml) Maleny Dairies Sour Crea
   

Method:

Cake

1. Preheat the oven to 175°C. Grease 2 (9-inch) round cake pans with butter or baking spray and line the bottom of each pan with baking paper.

2. Sift the flour, sugar, cocoa, baking soda and salt into a large mixing bowl and whisk to combine.

3. In a medium mixing bowl, whisk together the milk, egg, oil, and vanilla. Add to the flour mixture and whisk together until well combined. Pour in the boiling water and whisk until well combined. (The batter will be runny.)

4. Divide the batter between the 2 prepared cake pans.

5. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on a wire cooling rack for 15 minutes. Carefully invert the cake layers onto the wire rack, remove the baking paper, and let cool completely.  Fill with whipped cream and berries.

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Chocolate Ganache

1. Place chocolate chips it in a heatproof bowl

2. Combine cream and honey in a small saucepan over low heat and bring it to a gentle boil. Once it reaches a boil, immediately remove it from the heat and pour it over the chocolate chips. Cover the bowl and let stand for 2 minutes. Remove the cover and stir in figure eight circles using a spatula smooth and glossy.

3. Sift in cocoa powder, add sour cream and whisk it through gently. Do not whisk vigorously because incorporating air at this stage will cause the ganache to split.

4. Place the bowl in the fridge for about 15 minutes, then stir gently. Let chill for another 15 minutes or so until thickened. Do not leave it in much longer or it will set up firm

5. Once it is thick like the consistency of pudding, whisk vigorously for a few seconds using a wire whisk until thick and lightened. Stop whisking if it starts to look matte and thick - just whip a few times but it should still stay glossy. Use the frosting immediately. It will firm up as you spread it.