Ingredients:
For the shortcakes:
200 g flour
200 g sugar
75 g cocoa powder
1.5 tsp. baking soda
1.5 tsp. baking powder
1 tsp. salt
2 eggs
250 ml milk
125 ml vegetable oil
2 tsp vanilla extract
250 ml boiling water
For the ganache:
200 g dark chocolate
200 ml of cream 33%
Preparation:
Mix the flour, sugar, cocoa, baking soda, baking powder and salt.
Add the eggs, milk, butter and vanilla extract. Mix until smooth.
Pour in the boiling water and mix thoroughly. The dough will be liquid.
Divide the dough into two baking moulds and bake at 180°C for 30-35 minutes.
For the ganache, melt the chocolate and cream in a water bath until smooth. Cool.
Brush one cake with ganache, cover with the second cake and cover the cake completely with ganache on the top and sides.
Chill the cake in the fridge before serving.