Sticky Divine Chocolate Cake

8oz Plain Flour

12 oz caster sugar

4 oz good quality cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon bicarbonate of soda

2 large eggs

9 fluid oz whole milk

4 1/2 fluid oz of vegetable oil

2 teaspoons of good quality vanilla extract

9 fluid oz of boiling water

Pre heat the oven to 180 degrees C. Grease and line two 8 inch sandwich tins.

Put all the ingredients for the cake into a mixing bowl except the boiling water. Beat with a spoon or an electric mixer till the batter is brown in colour and nice and smooth. Gradually add the boiling water as you are mixing. Don’t worry, it will be very runny. Divide the mixture evenly between the two tins and try and place both tins side by side in the middle of the oven. Cook until the cakes are firm and springy to the touch, put a skewer into the cakes and it should come out clean if the cakes are ready. Tip the cakes onto a baking tray and allow to cool throroughly.

For the Ganache icing

14 oz of dark 70 percent chocolate

14 oz of double cream

Melt the chocolate in the cream over a low heat. When all melted remove from the stove and beat well for a few minutes. Leave on the side for a couple of hours until the mixture is nice and thick, glossy and spreadable.

Mix up some icing sugar an ounce of butter and milk until thick and spreadable put this between the cakes and place one on top of the other.

Cover the cake all over with the ganache. Make sure you refrigerate the cake as it effectively covered in cream. Enjoy!