Chocolate Cake

Instructions

1. Preheat the oven to 160 °C and prepare the baking sheet. (For this recipe I split the batter into 2 loaf tins as per the photos. You can also use a 20cm round tin).
2. In a bowl, mix the cocoa powder, coffee and the hot water to form a paste. To the bowl add the caster sugar, flour, baking powder, margarine (straight from the fridge) and the eggs. Mix everything together with an electric whisk for about a minute until just combined. Fold in any remaining streaks of flour.
3. Transfer the batter to the baking tin and give the tin a few taps before putting in to the oven. Bake for 40 mins at 160 °C if using 2 loaf tins and about 45-50mins if using a round 20cm tin.
4. While the cake is in the oven, make your ganache. Break up your dark/white chocolate and place in a heat proof bowl. Heat up your heavy cream in a sauce pan and transfer to the bowl with the chocolate. Give it a quick mix, cover and let it cool. (Don't fret if you do not have heavy cream, use milk to make a chocolate sauce - 4 teaspoons of milk + 150g of dark chocolate. The recipe photos used chocolate sauce).
5. Once the cake is fully cooked through and a toothpick through the centre comes out dry, remove from the oven and let it cool for 10-15 minutes before removing from the baking tin.
6. Once the cake is cooled, spoon the ganache on the cake and make swirls. Optional: finish with strawberries cut in half at the top.