Wendy's Kitchen Table

INGREDIENTS
1 ½ cups self-raising flour
½ cup plain flour
½ cup cocoa
250g butter, chopped
1 tablespoon oil
200g good quality dark cooking chocolate
1 ½ cups caster sugar
1 cup water
2 eggs, lightly beaten

GANACHE ICING
300ml cream
375g dark choc melts

METHOD
Preheat oven to 180˚C/160˚C fan-forced.
Grease a deep 21cm spring-form tin and line with baking paper. In a large bowl mix together flours and cocoa. In another bowl or saucepan add butter, oil, chocolate, sugar and 1 cup of water. Heat over a low heat or in the microwave until the chocolate and butter are melted and the sugar has dissolved. Pour into the dry ingredients, add the eggs and whisk until just combined, do not over mix. Pour into the tin and bake for 40-50 minutes or until a skewer comes out clean when inserted into the centre of the cake. Leave in tin to cool completely.

To make ganache icing: In a saucepan heat the cream until boiling. Take off the heat and add the chocolate whisking until the chocolate is melted and smooth. Pour over cake.