Rich Chocolate Cake with Chocolate Ganache

I have used this recipe for 12 years - The key is to take your time, follow the recipe and to use greaseproof paper on the bottom of the tin and to wrap the tin with greaseproof paper so it is taller than the top of the cake rim to allow for over flow - therefore increasing the height of your tin.

This is one of those recipes that requires a large cafe style tin.  I have used this recipe in a smaller household tin and then using the remainder of the batter in muffin tins or a large loaf tin.  I make the ganache the day before usually, and this is to set well enough in the fridge or first thing in the morning for PM assembly on a cold cake.

Coffee - Use your coffee machine if you have one!  Making about ten shots of coffee should do it - I know alot!  But worth it!

Mis en place

3 C self raising flour
3 C white sugar
3 tsp baking powder
3 eggs
1.5 C cocoa
1 C canola oil
1.5 C unsweetened yoghurt
1.5 C liquid coffee

Method

Mix all ingredients together for approx five minutes with an electric beater.
Bake at 170 C for approx 1 hour [depending on your oven, play around with this temperature and time, checking at 40 minutes with a skewer].

Chocolate Ganache

3 C neslte dark or milk chocolate buttons
1 C cream

Melt chocolate and cream in a bowl in the microwave for 1 minute, stir, then heat for one more minute.  Stir and repeat again until the chocolate has mixed into the cream and results in a silky smooth chocolate like sauce.  Refrigerate.  To decorate cake use a palette knife that is sitting in boiling water, smooth over cake and dip into hot water to help spread the ganache with ease over the cake.