Chocolate Cake

Method

Tap a step when it's done.

1. 1Preheat oven to to 190 deg C/170 deg C fan forced.
2. 2Line base and sides of a 20cm round cake tin with baking paper (lightly greasing the sides will be helpful).
3. 3Combine water, sugar, butter, cocoa and bicarbonate of soda in a medium saucepan. Stir over medium heat without boiling until sugar dissolves. Bring to the boil, turn down heat heat and simmer uncovered for 2 minutes (keep a close eye on it as it will froth up quickly due to the bicarbonate of soda being heated. I have to lift it off the heat a couple of times to avoid it boiling over . Make sure your saucepan is not too small - I use a 3l saucepan).
4. 4Transfer to a bowl. Cool to room temperature - this takes about 30 minutes.
5. 5Add flour and eggs and beat until just combined.
6. 6Pour into pan and bake for 40 minutes or until an inserted skewer comes out clean. Cool in pan for 10 minutes then turn onto cooling rack.
7. 7Allow to cool completely before icing.

Ganache

1. 8Combine chocolate and cream in a small saucepan. Sir over low heat until chocolate is melted and ingredients are combined to form a smooth sauce.
2. 9Allow to cool before icing cake. Sauce will thicken and set slightly.