Name: Chocolate cake with ganache icing
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 100.00 g chocolate chopped; 175.00 g butter soft; 175.00 g sugar light; 5.00 eggs large, seperated; 375.00 ml flour self-raising; 100.00 ml cocoa powder; 30.00 ml milk; 5.00 ml vanilla essence; 80.00 ml evaporated milk; 15.00 ml butter; 175.00 g chocolate chopped

Recipe Disclaimer

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Ingredients (11)

100.00 g	chocolate — chopped
175.00 g	butter — soft
175.00 g	sugar — light
5.00	eggs — large, seperated
375.00 ml	flour — self-raising
100.00 ml	cocoa powder
30.00 ml	milk
5.00 ml	vanilla — essence

GANACHE

80.00 ml	evaporated milk
15.00 ml	butter
175.00 g	chocolate — chopped

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Method:

Preheat the oven to 180 &degC.
Grease two 20 cm cake tins and line the bases with baking paper.
Grease once more.
Heat the chocolate with 45 ml boiling water, stirring until melted.
Prepare the cake:
Cream the butter until smooth.
Beat in the sugar a little at a time and cream until pale yellow.
Add the chocolate, beating continuously.
Beat in the egg yolks one at a time, alternating with the milk and vanilla essence.
Whisk the egg whites until stiff.
Mix a third of the whites into the butter mixture and fold in the rest.
Divide the batter between the two tins and bake for 25 to 30 minutes.
Cool in the tins before turning out onto a wire rack to cool completely.
Prepare the icing:
Heat together the evaporated milk and butter.
Place the chocolate on a glass bowl and pour over the hot milk mixture.
Stir with a whisk until the chocolate has melted.
Sandwich the two cake layers together with the icing and cover the cake with the remaining icing.