Cake with chocolate ganache

Ingredients for 1 servings:

• 150 g sugar
• 4 eggs
• ½ pack of baking powder
• 225 ml oil
• 180 ml milk
• 180 ml mineral water
• 330 g flour
• 20 g butter
• 450 g milk chocolate
• 325 g cream
• Cream stiffener
• Apricot jam

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Beat the eggs and sugar until white and foamy. Stir in the milk, mineral water, and oil to the egg mixture. Sift the flour and baking powder over the egg mixture and stir in until no lumps remain. Pour the batter into the greased baking pan and bake for about 30 minutes. Do the skewer test. Let the cake cool and then remove it from the pan. Cut off the top of the cake to create a smooth surface and then cut the cake in half again to create two halves that can be easily placed together. For the ganache, heat the cream in a saucepan. Turn off the heat and add the chocolate pieces, stirring until the chocolate is melted and completely incorporated. Stir in the butter pieces. Chill the mixture in the refrigerator for about 1 hour, until it has cooled enough to spread easily on the cake. To save time, you can also make the ganache at the beginning and chill it while baking. Whisk briefly and, if necessary, stiffen with cream stiffener. Spread a little apricot jam on the bottom layer of the cake to make it moister. Spoon some of the chocolate cream on top and spread it evenly. Place the top layer of the cake on top. Cover the entire cake with some of the ganache and chill for about 15-20 minutes, until the cream has set enough to add a second layer of the cream. Chill for another 30 minutes. Decorate as desired.