Topped with a smooth ganache, this delightfully decadent dessert is impossible to refuse – it makes for the perfect finish to any meal
Dishes up a delightfully decadent dessert
• 250g unsalted butter, chopped • 200g dark chocolate, chopped • 11/3 cups (330ml) milk • 2 cups (440g) caster sugar • 1 teaspoon vanilla extract • 2 eggs • 1¾ cups (255g) plain flour, sifted • ½ teaspoon baking powder, sifted • ¼ cup (25g) cocoa powder, sifted
• 1 cup (250ml) single (pouring) cream • 300g dark chocolate, extra, chopped
STEP 1 Preheat oven to 160°C. Place butter, chocolate, milk, sugar and vanilla in a saucepan over medium heat and stir until melted. Set aside to cool completely. Add eggs and whisk to combine. Pour into a large bowl. Add flour, baking powder and cocoa, and whisk until smooth.
STEP 2 Pour the mixture into a lightly greased 22cm round cake tin lined with non-stick baking paper. Bake for 1 hour and 45 minutes. Allow cake to cool in the tin.
STEP 3 To make the chocolate ganache, place the cream and chocolate in a saucepan over low heat and stir until melted and smooth. Set ganache aside to cool to room temperature.
STEP 4 To assemble the cake, place it on a cake stand. Top with the ganache and smooth with a palette knife to serve. Serves 10–12.