Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • 6 oz semi-sweet chocolate, chopped
  • ½ cup heavy cream
  • 1 tbsp unsalted butter
  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing in vanilla.
  3. Combine flour, baking powder, and salt; gradually add to wet mixture, alternating with milk.
  4. Divide batter into prepared pans and bake for 25 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  5. Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl; let sit for 5 minutes. Stir until smooth; mix in butter. Let cool slightly.
  6. Whip cream in a bowl until soft peaks form. Gradually add powdered sugar and zest; whip to stiff peaks.
  7. Place one sponge layer on a serving plate. Spread a layer of ganache, then add the second sponge layer.
  8. Cover the cake with remaining ganache and top with citrus cream.
  9. Slice and enjoy!