1In a bowl, add the dry ingredients: 300 grams of golden caster sugar, 150 grams of light brown sugar, 300 grams of plain flour, 100 grams of cocoa, two teaspoons of bicarb, one and a half teaspoons of baking powder, and half a teaspoon of salt.
2In a bowl, add the dry ingredients: 300 grams of golden caster sugar, 150 grams of light brown sugar, 300 grams of plain flour, 100 grams of cocoa, two teaspoons of bicarb, one and a half teaspoons of baking powder, and half a teaspoon of salt.
3In a bowl, add the dry ingredients: 300 grams of golden caster sugar, 150 grams of light brown sugar, 300 grams of plain flour, 100 grams of cocoa, two teaspoons of bicarb, one and a half teaspoons of baking powder, and half a teaspoon of salt.
4Whisk the dry ingredients together until all are combined.
5Whisk the dry ingredients together until all are combined.
6Whisk the dry ingredients together until all are combined.
7In a jug, add 250 ml of buttermilk, two teaspoons of vanilla, and five eggs.
8In a jug, add 250 ml of buttermilk, two teaspoons of vanilla, and five eggs.
9In a jug, add 250 ml of buttermilk, two teaspoons of vanilla, and five eggs.
10Then add 200 ml of vegetable oil to the jug.
11Then add 200 ml of vegetable oil to the jug.
12Then add 200 ml of vegetable oil to the jug.
13Whisk the wet ingredients in the jug to combine them.
14Whisk the wet ingredients in the jug to combine them.
15Whisk the wet ingredients in the jug to combine them.
16Slowly add the wet mixture into the dry mixture using a stand mixer or hand whisk.
17Slowly add the wet mixture into the dry mixture using a stand mixer or hand whisk.
18Slowly add the wet mixture into the dry mixture using a stand mixer or hand whisk.
19Whisk the batter for about two minutes until it becomes glossy.
20Whisk the batter for about two minutes until it becomes glossy.
21Whisk the batter for about two minutes until it becomes glossy.
22Divide the batter among three 8-inch cake tins.
23Divide the batter among three 8-inch cake tins.
24Divide the batter among three 8-inch cake tins.
25Cook the cakes at 180 degrees Celsius for 30 minutes.
26Cook the cakes at 180 degrees Celsius for 30 minutes.
27Cook the cakes at 180 degrees Celsius for 30 minutes.
28Prepare chocolate ganache using a two-to-one ratio of double cream to dark chocolate (e.g., 600 ml cream to 300 grams dark chocolate).
29Prepare chocolate ganache using a two-to-one ratio of double cream to dark chocolate (e.g., 600 ml cream to 300 grams dark chocolate).
30Prepare chocolate ganache using a two-to-one ratio of double cream to dark chocolate (e.g., 600 ml cream to 300 grams dark chocolate).
31Add chocolate ganache between each cake layer.
32Add chocolate ganache between each cake layer.
33Add chocolate ganache between each cake layer.
34Chill the layered cake in the fridge for half an hour.
35Chill the layered cake in the fridge for half an hour.
36Chill the layered cake in the fridge for half an hour.
37Smother the remaining icing around the outside of the cake.
38Smother the remaining icing around the outside of the cake.
39Smother the remaining icing around the outside of the cake.