75 gm (¾ cup) cocoa
400 gm (2 cups) sugar
250 gm (1 ¼ cup) flour
1½ tsp baking powder
1½ tsp baking soda
250 ml (1 cup) milk
2 large eggs
125 ml vegetable oil
10 ml (2 tsp) vanilla extract
250 ml (1 cup) boiling water
Chocolate Ganache
- preheat oven to 180°C
- grease base and sides of tin or line with baking paper
- into a large bowl sift cocoa, sugar, flour, baking powder, baking soda and mix
- in a separate bowl whisk milk, eggs, oil, and vanilla until combined
- add liquid to solid ingredients and stir until half mixed
- pour in water and whisk until batter is smooth
- pour mixture into tin and bake for 40 to 45 minutes, or until cake skewer comes out clean
- place cake upside down on a flat tray and ice
Chocolate Ganache
300 ml cream
300 gm dark chocolate
- place cream in saucepan and bring to boil
- place chocolate, broken into pieces, in a bowl
- pour scalded cream over chocolate and stir until smooth
- allow to cool, stirring a few times, at room temperature for 30 minutes or until it has thickened to a spreadable consistency
Makes 1 x 23cm cake
