Blend cocoa and boiling water together, then cool.
Sift dry ingredients together, 3 times into a bowl.
Mix together the oil, yolks and cooled cocoa mixture and blend well. Add to the dry ingredients and beat until very smooth. Add the cold water
Whisk the whites until frothy.
Pour the yolk mixture over the whites and gently fold the two mixtures together
Pour into a chiffon pan or a 22 – 25cm round baking pan.
Bake at 160°C for approx. 1 hour 15 minutes until set and cooked through. Do not overcook.
Melt the chocolate. Stir in the creme fraiche. When the mixture becomes too firm, place it in the microwave for a couple of of seconds. It is easier to spread the ganache on top of the cake when it is still a bit warm and soft.
Cut cake in half , spread lower half with chocolate ganache and re-assemble. cover rest of cake with remaining ganache.
Reprinted with permission of Jamie from LoveFoodKitchen
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