Ingredients
Cake
- 75 g self-raising flour
- 25 g cocoa powder
- 100 g light brown soft sugar
- 1/2 tsp baking powder
- 60 ml vegetable oil
- 1 medium egg
- 1 tsp vanilla extract
- 50 ml whole milk
Decoration
- 60 g dark chocolate
- 60 g milk chocolate
- 60 ml double cream
- strawberries
- freeze dried raspberries
Instructions
- Preheat the oven to 180ºc/160ºfan and line a 6″ round tin
- Add the flour, cocoa powder, sugar and baking powder to a bowl and whisk together
- Add the oil, egg, vanilla and milk and mix until smooth
- Pour into the tin, and bake for 25-28 minutes, or until baked. Leave to cool fully in the tin.
- Add the dark chocolate, milk chocolate and cream to a bowl and heat on a low heat in the microwave, stirring often, until smooth
- Pour over the cooled cake carefully and decorate with fresh fruit or whatever you fancy
- Let the ganache set slightly for about 30 minutes and then ENJOY!
Notes
I used a simple 6+ cake tin for this cake.
The cake lasts for 2-3+ days at room temperature, or can freeze for 3+ months.
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