Chocolate cake with Dark chocolate ganache icing

Pre-heat oven to 180C (160C fan-forced), lighty grease a 26cm springform cake tin, a 25cm bunt tin or even 2x cupcake trays (24 cupcakes in total). Sift cocoa powder into a bowl and gradually add the boiling water stirring until smooth then set aside to cool.

Using electric beaters beat the butter and sugar until light and creamy. Add the eggs one at a time, beating well after each. Combine milk and vinegar in a separate jug and set aside.

Add the salt, 1 cup (150g) of the flour and 1/4 cup (60ml) of the milk mixture to the butter mixture and combine well. repeat this process until all of the flour and milk mixture is added.

Slowly stir in the cocoa mixture, a little at a time. then transfer into prepared tin.

Bake for 60-70 minutes for springform tin, 35-40 minutes for the bunt tin and 20 minutes for the cupcakes. COMPLETELY COOL BEFORE ICING!

For the Ganache: Chop up the chocolate as fine as possible and place it into a bowl with the butter.

pour the cream into a small saucepan and bring it to the boil making sure it doesnt burn.

once at boiling point take the saucepan off the heat and pour it over the chocoalte and butter, whisk slowly until all combined.

refridgerate for a couple of hours until set into a thick glossy mixture. then icing your cake or cupcakes :)