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The Cake

Directions:
1. Preheat oven to 180˚c
2. Grease a large springform tin
2. Sift dry ingredients into a large bowl
3. Place all other ingredients into the same bowl
4. Mix well until there are no lumps
5. Bake for one hour (depending on your oven it may take longer than this)

Chocolate Ganache

To make any amount of ganache just remember the ratio is 1 part chocolate to 1 part cream. Always make ganache at least a day before you plan to use it to give it time to set to the correct consistency.

Directions:
1. Chop chocolate into small pieces and place in an electric beater bowl
2. Bring cream gently to the boil in a saucepan
3. Pour over chocolate and mix by hand with a small whisk until almost smooth (if you turn the beater on from the start the mixture will slop everywhere)
4. Beat on lowest speed until mixture is smooth (about 10 minutes)
5. When cold, ice cake

Note: You can store at room temperature for up to 1 day or chill, and warm to soften when needed. It will keep in the fridge for a couple of weeks. Chilled ganache can be warmed in the microwave to a runny consistency for pouring. Any unused ganache can be rechilled.
For best results, use the finest quality chocolate you can afford.

For another great cake recipe, check out my delicious Carrot Cake.