![\"523299_3300455742546_913291037_n](\"https:\/\/floridaandbeyond.com\/wp-content\/uploads\/2015\/02\/523299_3300455742546_913291037_n-copie.jpg\")
<\/a><\/p>\nFirst of all, you will need to make a ganache, and for that you need:<\/em> <\/strong><\/p>\n – 250 g dark chocolate<\/strong><\/p>\n – 25 cl full-fat liquid cream<\/strong><\/p>\n – 70 g butter at room temperature (but not soft)<\/strong><\/p>\n Melt the chocolate. Bring the cream to a boil and incorporate the chocolate in 3 additions while stirring. Let it cool, then incorporate the butter. Mix well and you will get a glossy, smooth texture. While it is still warm, you can glaze your cakes with it (for a firmer ganache to make decorations or truffles, place it in the refrigerator with plastic wrap pressed onto the surface for a good fifteen minutes).<\/p>\n For the cake, you will need:<\/em> <\/strong><\/p>\n – 200 g melted dark chocolate<\/strong><\/p>\n – 250 g flour<\/strong><\/p>\n – 170 g softened butter<\/strong><\/p>\n – 180 g sugar<\/strong><\/p>\n – 4 eggs<\/strong><\/p>\n – 250 ml milk<\/strong><\/p>\n – 1 teaspoon vanilla sugar<\/strong><\/p>\n – 1 teaspoon baking soda<\/strong><\/p>\n – 1 pinch of salt<\/strong><\/p>\n Beat the butter with the sugar until the mixture becomes nice and creamy. Then incorporate the eggs one at a time, the melted chocolate once cooled, and the vanilla sugar, continuing to mix.<\/p>\n In another bowl, mix the flour, baking soda, and salt. Then add them to the butter mixture alternately with the milk until you get a very smooth batter.<\/p>\n Divide the batter between 2 round cake pans about 20 cm in diameter lined with parchment paper. If you only have one pan, bake one cake at a time.<\/p>\n