Ingredients
Milk chocolate ganache
Method
1.Preheat oven to 140°C (120°C fan forced). Grease two x 20cm (8-inch) round cake pans. Line base and sides with baking paper, extending paper 5cm (2 inches) above sides.
2.Stir chocolate, sifted cocoa and the water in medium saucepan over low heat until smooth. Transfer mixture to large bowl, cool 15 minutes.
3.Add butter, sugar, eggs, extract, sour cream and sifted dry ingredients to chocolate mixture, beat on low speed with electric mixer until combined. Increase speed to medium, beat about 3 minutes or until mixture is smooth and changed to a paler colour.
4.Spread mixture into pans, bake about 1¼ hours. Stand cakes in pans 5 minutes, turn, top-side up, onto wire racks to cool.
5.Meanwhile, make milk chocolate ganache. Combine ingredients in large heatproof bowl over large saucepan of simmering water, stir until smooth. Cover, refrigerate about 3 hours or until thick. Beat ganache in large bowl with electric mixer until firm peaks form.
6.Split cakes in half, sandwich cakes using about ½ cup of the ganache between each layer. Position cake on cake board, secure with a little ganache. Spread cake all over with remaining ganache. Position candles on cake.
two x deep 20cm (8-inch) round cake pans 25cm (10-inch) round prepared cake board or cake stand Cake and ganache can be made a day ahead. Whip ganache and assemble layered cake up to an hour before serving.
Note
