A family favourite! This makes a really moist, high choccy cake. You can either use 2 round cake tins or a large baking tray for a slab cake.
3 cups sugar
2 cups water
1/3 cup cocoa powder
1 cup vegetable oil
1 tsp bicarb soda
3 cups SR flour
200 g of dark or milk chocolate
120 ml cream
Preheat oven to 180°C. Line base of tin/s with baking paper and grease sides well with canola spray.
Put water, sugar, cocoa, oil and soda in large saucepan (I use a large soup pan). Stir on medium heat until sugar dissolves then bring to the boil. Reduce heat and simmer uncovered for 5 mins (watch in case mixture spills over). Cool to room temperature.
Transfer mixture to mixing bowl, add flour and eggs. Beat until smooth and paler in colour.
Pour into prepared tin/s
Bake for approx 50 mins or until cooked through (firm to touch)
Remove from pans and cool on cooling racks.
Heat cream in small saucepan until nearly boiling, add broken up chocolate and whisk until smooth. cool until room temperature.
Spread ganache onto cakes.