Chocolate cake with creamy ganache

 250g butter, chopped

 200g dark chocolate, chopped
 2 cups caster sugar
 1 cup cold water
 2 eggs, lightly beaten
 1 cup self-raising flour, sifted
 1 1/2 cups plain flour, sifted
 1/4 cup cocoa powder, sifted
 chocolate flakes, to serve

CHOCOLATE GANACHE
 200g dark chocolate, chopped
 2/3 cup thickened cream
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METHOD
 Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake

pan. Line base and sides with baking paper.

 Step 2

Melt butter in a large saucepan over medium-low heat. Add chocolate, sugar and 1
cup cold water. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer
to large bowl. Cool for 10 minutes.

 Step 3

Add eggs. Stir to combine. Add flours and cocoa. Stir until smooth. Pour mixture into
prepared pan. Bake for 1 hour and 30 minutes or until a skewer inserted in the
 centre has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire
rack to cool.

 Step 4

Meanwhile, make chocolate ganache: Place chocolate and cream in a small

saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until
smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to
spread. Spread over cake. Top with chocolate flakes. Stand for 10 minutes or until
ganache is set. Serve.
NUTRITION

 3167 kj
ENERGY

 40.1g
FAT TOTAL

 25.1g
SATURATED FAT

 1.9g
FIBRE

 8g
PROTEIN
 123mg
CHOLESTEROL

 326mg
SODIUM

 93.9g
CARBS (TOTAL)
All nutrition values are per serve
NOTES
Store iced cake, covered, in the fridge for up to 5 days.

If you are using a larger cake pan, check if the cake is cooked after one hour. If it needs
longer but is brown on top, place a loose piece of foil over the top.