Chocolate cake

Preheat the oven to 170°C, gas mark 3. Grease and line the base and sides of 2 x 20cm shallow cake tins with baking parchment. Crack the eggs into a heatproof bowl, then add both sugars. Set over a pan of gently simmering water and use an electric hand mixer to whisk the mixture until foamy, pale and thickened (8-10 minutes). Whisk in the milk, then remove from the heat. Sift in the cocoa powder, self-raising flour and baking powder with a pinch of salt, then whisk with a balloon whisk. Finally, whisk in the oil until combined (the batter will be very wet).

Divide the mixture between the tins and bake for 25-30 minutes, or until a skewer inserted comes out clean. Cool in the tins for 15 minutes, then invert onto a wire rack for a flat surface; leave to cool completely.

Meanwhile, for the chocolate ganache, tip the chocolate into a large, heatproof bowl. Put the cream in a small pan and set over a medium heat until steaming (but not boiling). Pour the hot cream over the chocolate (ensuring that you cover it) and leave to stand for 1 minute. Use a spatula to gently stir the chocolate and cream together until glossy and smooth. Set aside to cool. Once cooled, sift the icing sugar over the ganache with a pinch of salt and use an electric hand mixer to whisk until soft peaks form and the ganache reaches a spreadable consistency (4-6 minutes).

To assemble, put 1 sponge on a plate or cake stand. Generously spread with the ganache, then top with the second sponge and the remaining ganache. Scatter with chocolate shavings or curls, if liked.