[Sundae]

I've mentioned this cake previously in What Did You Make Today.

To recap, I wanted a super smashing great cake for the May Fayre.
I intended to practice first on my family, and then the staffroom.
Practicing on the staffroom had the added benefit that if it was good, it would be much praised (an end in itself!) but would also be highly prized on the day. Staff get no discount buying cakes - obviously - but can snaffle the good ones as soon as the doors are open.

I was concerned that this cake was too dry.
It was not still slightly gooey in the middle. It did not sink in the middle.
The above were mentioned as attributes of this recipe.
I put this down to the fact I'd baked in two tins instead of one, because internet feedback suggested that you could not split the cake into three tiers as per the recipe, but you could split into two. That being the case I couldn't see any good reason not to cook it in two tins, rather than adding the crumby bother of slicing.

I adjusted the baking time accordingly, and followed the instructions of a poster who also used two tins and had a fan oven.

Mum said the texture was perfect.
Moist, and although not gooey, a perfect cake consistency.
She loved the ganache topping too, said she would consider that for her chocolate cake. Praise indeed.

But the cake was too cocoa-y for her.
It's because it's made with dark chocolate. She said it was too slightly too bitter for her taste.
She was polite and decent about it, suggesting that for other people it might be just right.

So when I make it for the staffroom I will use 50% dark choc and 50% milk - unlike the 75/25 split this time. And I might check the sponge 5 minutes earlier, to see if a toothpick comes out clean.

So it seems like a success.
It's rich, it's choccy, it's approved of.

Ta-daaaaa!
Ultimate Chocolate Cake with a ganache icing, white chocolate stars and edible glitter.