H&G Chocolate Cake

• 1/2 cup cocoa
• 1/2 cup boiling water
• 6 oz. butter
• 1-1/2 cup castor sugar (superfine sugar)
• 3 whole eggs
• 1-1/2 cup flour, self-rising
• 1/4 tsp. baking soda
• 3/4 cup milk
• 1 tbsp. vanilla
• 5-1/4 oz. dark chocolate, grated
• 1/2 cup cream

1. 1.
2. Grease a 24 cm.
3. springform tin and cover base with vegetable cooking spray.
4. 2.
5. Mix cocoa and boiling water in a cup, cool.
6. 3.
7. Cream butter and sugar until light and fluffy, then add eggs one at a time and beat well.
8. 4.
9. Sift flours with baking soda and stir into creamed mixture then add milk and vanilla.
10. When well mixed, gradually stir in cocoa mixture.
11. (The cake batter sometimes curdles at this stage, but it won't spoil the finished cake).
12. 5.
13. Pour into prepared tin and bake for 50-60 minutes.
14. 6.
15. Let stand for 5 minutes.
16. Run a knife around edge and release sides of tin.
17. 7.
18. Turn carefully on to a cake cooler and remove base and paper.
19. 8.
20. When cool, ice.
21. Chocolate Ganache: Over low heat, melt chocolate in the cream.
22. Remove from heat and cool.
23. Pour ganache over cake and smooth with a flat-bladed knife.
24. Try not to handle for too long.
25. Allow to set.

cocoa, boiling water, butter, castor sugar, eggs, flour, baking soda, milk, vanilla, dark chocolate, cream

Taken from www.foodgeeks.com/recipes/2373 (may not work)