Chocolate Cake

• 5 eggs.
• 2 1/2 cups caster sugar.
• 300 mil canola oil.
• 1/4 cup expresso coffee.
• 1 teaspoon vanilla essence or paste.
• 250 good quality chocolate, melted.
• 2 cups flour.
• 2 teaspoons baking powder.
• 1 cup cocoa.
• 2 teaspoons ground cinnamon.
• 200 mil milk.
• Chocolate Ganache:
• 200 grams good quality dark chocolate. (50%)
• 1/2 cup cream.

1. Preheat oven to 150c.
2. Using an electric mixture.
3. Beat eggs and sugar at medium speed until the mixture becomes pale, voluminous and falls from the beater in a wide ribbon that holds its form before dissolving back into the mixture.
4. Keeping the beater on medium speed.
5. Slowly drizzle in oil, being careful not to pour too quickly or the mixture will loose volume.
6. Add vanilla, coffee and melted chocolate.
7. Use a spatula to scrape the bottom of the bowl and make sure the chocolate is thoroughly mixed in.
8. Sift flour, baking powder, cocoa and cinnamon into a bowl.
9. Using a large metal spoon, fold in a third of the dry ingredients into the chocolate mixture.
10. When almost combined, add a third of the milk.
11. Continue in this way until all combined.
12. Ganache:
13. Gently melt chocolate and cream in metal bowl over a saucepan of simmering water.
14. Stir to make a smooth sauce.
15. Allow to cool an thicken.
16. Store in a cool place for up to 2 weeks.
17. Makes one cup.
18. (make as much ganache as you need by using the same ratio of chocolate to cream)

eggs, caster sugar, expresso coffee, vanilla, chocolate, flour, baking powder, cocoa, ground cinnamon, milk, chocolate ganache, chocolate, cream

Taken from www.epicurious.com/recipes/member/views/chocolate-cake-51249711 (may not work)