• Dark chocolate 150g, chopped
• Dark muscovado sugar 400g
• Whole milk 225ml
• Plain flour 250g
• Baking powder 1½ tsp
• Cocoa powder 3 tbsp
• Salt a pinch
• Butter 150g, softened
• Medium eggs 3, beaten
• Vanilla extract ¼ tsp

1. Pre-heat the oven to 160°c/gas 3. Lightly oil two 20cm sandwich tins. Line the base of each with baking parchment and lightly oil.
2. Put the chocolate, half the sugar and about two-thirds of the milk in a saucepan. Set over a low heat and gently stir until the chocolate has melted and the sugar dissolved. Set aside.
3. Sift together the flour, baking powder, cocoa powder and salt. Set aside. Put the butter and remaining sugar in a large mixing bowl and beat until pale.
4. Gradually beat in the eggs and vanilla – adding a couple of tbsps of the flour mixture if the mixture separates. Using a metal spoon, gently fold in the flour mixture, in three batches, alternating with the remaining cold milk. Fold in the warm chocolate mixture.
5. Divide between the prepared tins and bake for 40 minutes or until the sponge springs back when lightly pressed. Cool the cakes in their tins on a wire rack for 10 minutes, then turn out and peel off the baking paper.
6. To make the chocolate ganache: put the chocolate in a bowl over a pan of just-boiled water, off the heat. Once the chocolate has melted, put the cream in a small saucepan, bring to the boil, and pour into the melted chocolate. Using a wooden spoon, beat thoroughly until the mixture is glossy. Cool.
7. Once both the cake and ganache are at room temperature, sandwich the chocolate sponges together with the ganache, cover with the remaining ganache and leave in a cool place to set for a few hours.

Recipe from National Trust Simply Baking by Sybil Kapoor.