H And

1/2 cup boiling water

185 grams butter

1 1/2 cups castor sugar (superfine sugar)

3 whole eggs

1 1/2 cups flour, self-rising

1/4 teaspoon baking soda

3/4 cup milk

1 tablespoon vanilla

1. Grease a 24cm springform tin and cover base with vegetable cooking

spray. 2. Mix cocoa and boiling water in a cup, cool.

3. Cream butter and sugar until light and fluffy, then add eggs one at

a time and beat well. 4. Sift flours with baking soda and stir into creamed mixture then add

5. Pour into prepared tin and bake for 50-60 minutes.

6. Let stand for 5 minutes. Run a knife around edge and release sides

of tin. 7. Turn carefully on to a cake cooler and remove base and paper.

8. When cool, ice.

CHOCOLATE GANACHE 150g dark chocolate, grated

1/2 cup cream

Over low heat, melt chocolate in the cream. Remove from heat and cool. Pour ganache over cake and smooth with a flat-bladed knife. Try not to handle for too long. Allow to set.