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1
To Make the Cake:
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2
Preheat the oven to 350F (150C, or gas mark 4).
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3
Grease two 9-inch (23 cm) cake pans and line the bottoms with circles of parchment paper.
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4
This is very important to prevent sticking!
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5
In a large bowl, sift together the flour, granulated sugar, baking powder, cornstarch, and salt.
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6
(You dont have to sift, but it makes for a lighter cake.)
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7
In another bowl, combine the margarine, milk, and vanilla.
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8
Using a mixer, mix the wet ingredients into the dry, about 1/2 cup (120 ml) at a time, and mix until smooth.
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9
Pour into the prepared pans and bake for 40 to 45 minutes or until a cake tester comes out clean.
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10
Let cool completely and then trace a knife around the perimeter of each cake to loosen before removing from the pans.
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11
To Make the Creamy Filling:
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12
Process all the filling ingredients in the food processor until smooth.
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13
To Make the Ganache: In a medium saucepan, whisk all the ganache ingredients together over medium heat until smooth and just melted.
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14
Do not refrigerate.
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15
Place one cake on a serving dish.
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16
Spread the creamy filling on top and top with the other cake, flat side up.
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17
Pour the ganache over the top while still warmish, allowing it to drip down the sides.
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18
Refrigerate for a few hours before cutting.
