Ingredients

Method

For the cake (this will make 3 layers, see notes to make a cake with 6 layers)
• 250 g Woolworths Cake Wheat Flour
• 55 g Woolworths Unsweetened Cocoa Powder
• 1 t Woolworths Baking Powder
• 200 g Woolworths White Sugar
• 110 g Woolworths Light Brown Sugar
• 1 generous pinch Maldon Sea Salt
• 2 Woolworths Free Range Large Eggs
• 125 ml Woolworths Canola Oil
• 180 ml Woolworths Sour Cream
• 1 t Woolworths Vanilla Paste
• 1 T Woolworths Espresso Instant Coffee dissolved in 250 ml boiling water
For the whipped dark chocolate ganache
• 4 x 100 g Lindt Excellence 70% Cocoa Dark Chocolate
• 400 ml Woolworths Whipping Cream
For the Milk chocolate ganache
• 4 x 100 g Lindt Excellence Extra Creamy Milk Chocolate
• 200 ml Woolworths Whipping Cream
For the Hazelnut chocolate ganache
• 4 x 100 g Lindt Excellence Caramelised Hazelnut Dark Chocolate
• 200 ml Woolworths Whipping Cream

Method

Ingredients

1. Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl. Add the white and brown sugars and whisk to combine.

2. In a separate bowl or jug, whisk together the eggs, oil, sour cream and vanilla.

3. With the mixer on low, pour the wet ingredients into the dry ingredients and mix until combined. Slowly stream in the hot coffee and beat until the batter is smooth.

4. Divide the batter between three lined 20 cm cake tins. Bake at 180 °C for 15 minutes or until a skewer comes out clean. Cool in the tins briefly, then transfer to a wire rack. *Repeat steps 1 – 4 for a second time to create 6 cake layers

5. For the whipped dark chocolate ganache: Chop the dark chocolate and place in a heatproof bowl. Heat 200 ml cream until steaming, then pour over the chocolate. Let stand 1 minute, then stir until smooth. Stir in the remaining 200 ml cold cream. Chill until firm, about 4 hours or overnight. Whip until soft peaks form just before assembling the cake.

6. For the milk chocolate and hazelnut ganaches: Repeat the process above for each ganache: heat the cream, pour over chopped chocolate, stir until smooth, and chill until set.

7. To assemble: Place one cake layer on your serving plate. Spread over the milk chocolate ganache. Add the second layer, then spread with hazelnut ganache. Repeat, alternating ganaches, until all six layers are stacked. Finish with a generous layer of whipped dark chocolate ganache on top.