Chocolate Cake

INGREDIENTS FOR CAKE
150g Butter or Margarine - Room temperature
150g Sugar
110g Self-raising flour
40g Cocoa powder
3 Eggs - Room Temperature
Oil - to grease cake tin
Plain Flour - to dust cake tin

INGREDIENTS FOR CHOCOLATE GANACHE
200g Milk Chocolate
280ml Double Cream
2 tablespoon Caster Sugar
METHOD
1. Preheat the oven to 200 C / 180 C fan / Gas 6.
2. Place the butter & sugar in a bowl
3. Beat till soft &| fluffy
4. Add one egg at a time & beat in
5. Shift the coco and flour
6. Add to the mixture, bit by bit, do NOT beat in but fold in with soft hands--- bring mixture from the side inwards and folding
7. Oil the cake tin making sure there is no bits left not oiled
8. Dust the whole pan with flour coating the whole surface
9. Divide the mixture between the two cake tins
10. Wiggle the tins to spread it evenly
11. Place on the middle shelf and bake for 15 minutes or till a toothpick inserted in comes out clean - do NOT open the oven door within the first 10 minutes
12. Remove cake tin from the oven
13. Leave to cool
14. Turn out on a wire rack and allow to cool completely before attempting to do any icing
METHOD FOR GANACHE
15. Chop the chocolate into small pieces
16. Add cream to a non stick pan
17. Add the sugar and mix
18. Heat the cream on a low heat till it is about to boil
19. Pour over the chopped chocolate
20. Stir with soft hands till smooth
21. Allow to cool a bit
22. Place one cake on a serving dish
23. Sandwich the layers together with some ganache
24. Pour the rest over the cake letting it fall down the sides
25. Smooth with a palette knife
26. Let it rest for at least 10-15 minutes before serving