PREPARATION
- Preheat the oven to a hundred and seventy ranges, butter identical trays with a diameter of 20 cm
- To mix the cakes, melt the butter and chocolate together in a bain-marie or with the microwave at minimum power, stirring occasionally until the mixture is smooth. Let it cool down
- in the meantime, sift the two flours and cocoa collectively
- Add the two sugars and mix again
- Beat the eggs with the sour cream in another bowl, then stir in, beating the chocolate and butter mixture
- Add the dry mixture until you get a smooth dough
- Divide the dough between the 2 pans and prepare dinner for 35/40 mins or till the floor feels stable to touch
- do away with from the oven and let it cool completely
- put together the butter and chocolate cream by way of melting the chocolate in a bain-marie or with the microwave on low electricity
- Beat the butter until it turns into creamy and fluffy, after which constantly whisking upload the icing sugar.
- add the vanilla and melted chocolate till you get a homogeneous mixture
- if you can not locate vanilla, you may update it with every other spice including cinnamon, cardamom or allspice.
- add a few drops of milk if the cream is just too firm
- To put together the chocolate ganache, warmness the cream, vanilla, butter and chocolate in a heavy saucepan over very low heat
- dispose of from the heat and beat until the combination is easy and thick
- To put together the cake, bypass the blade of a knife alongside the rims of the trays after which lightly unmold the 2 cakes
- Put a cake on a serving dish and spread it with the butter and chocolate cream
- Gently place the second cake on top, and cover with the chocolate ganache using a spoon
