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A decadent chocolate heaven dessert, more or less all in one, so preparation time is very short.

Serves: 5-6
Preparation Time:  15 minutes
Cook Time: 25-30 minutes

INGREDIENTS:

For the cake

4 oz plain flour
6 oz caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
1 free range egg plus one yolk
4½ fl.oz milk
2¼ oz vegetable oil
1 tsp vanilla extract
4½ fl.oz boiling water

For the ganache

3½ oz good quality plain chocolate
3½ oz double cream

METHOD:

Preheat oven to 180C/350F. Grease and line an 8 inch sandwich tin.

Place all the ingredients EXCEPT the hot water into a mixing bowl and beat until smooth and well combined. Add the boiling water, a little at a time, until smooth. The mix should be quite liquid.

Pour into the tin and bake for 25-30 minutes until firm on the top and a skewer comes out clean when inserted into the center.

Remove and allow to cool completely in the tin.

To make the ganache, gently heat the cream and chocolate until melted over a low heat. Remove the pan from the heat and whisk until smooth and glossy.  Leave to cool for 1-2 hours.

When cake and ganache are both cool, spread the ganache over the cake.

When ready to serve, reheat the cake in the microwave for 20-30 seconds on high, until the chocolate is melting and deliciously gooey.

Serve with vanilla ice cream and fruit, such as strawberries or raspberries.