A dark spin on a choc Victoria sponge

I enjoy a good Victoria sponge...done right, it's morish and absolute perfection for an afternoon tea. However...

I wanted something a little darker, a bit more indulgent and that little but more wicked for a dinner party!!

So here's what I did, kept the original chocolate Victoria recipe and instead of baking it in a round tin, baked a 8oz cake batter in 2 flat trays( like what you may use to bake a swissroll in).

Once baked, I allowed it to cool and chopped up some roasted pistachios and whipped up some ganache (200ml hot cream poured over 200g dark chocolate). 

The cake were cut so I had 6 slices and simply layered with lashings of dark silky ganache and a sprinkling of green pistachios. It was brilliant! 

Ok, and here is my secret. I made it the day before n left it in the fridge. On the night, I warmed it slightly in the microwave which made it go all luscious and glistening again. 

The result was a happy quiet bunch eating their chocolate dessert with either a scoop of cold icecream, lashings of hot custard or a good helping of cream quietly content. 

Go on and give it a go. I promise, it's divine.