Triple Chocolate Ganache Torte - cooking recipe

Ingredients

60 g butter
1/3 cup caster sugar
3/4 cup self-raising flour
1 1/2 tablespoons baking cocoa
1/4 cup milk
1 egg
1/2 teaspoon vanilla essence
MILK GANACHE
3 cups milk chocolate melts
1 cup cream
30 g butter
DARK GANACHE
3 cups dark chocolate melts
1 cup cream
30 g butter

Preparation

Cream butter & sugar together until light & fluffy.
Sift flour and cocoa together, set aside.
Whisk together remaining ingredients.
Fold flour mixture into creamed mixture alternately with milk mixture until well combined- begin & end with flour.
Pour into a lined 10 x 20cm loaf tin. Bake at 180 C for 20-25 mins or until cooked when tested.
Cool in tin for a few mins and then turn onto a wire rack to cool completely.
Wash & dry loaf tin and then line with plastic wrap leaving a large overhang.
Prepare milk ganache: Place milk melts into a heatproof bowl.
Combine cream & butter in a saucepan and bring to the boil. Pour mixture over melts.
Cover bowl with plastic wrap. Allow to stand for 5 mins, stir to combine and set aside to cool & thicken.
Prepare dark ganache: Repeat steps as per milk ganache.
Place cake into the lined tin. Pour over milk ganache & refrigerate until very firm.
When firm spread dark ganache over cake & refrigerate covered until dark ganache is firm.
Serve in squares with cream.
Keep leftover cake refrigerated in an airtight container.