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Categories:Viewed: 50 - Published at: 7 years ago
Ingredients
- 8 tbsp (1 stick) butter, at room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 2 None eggs
- 1 3/4 cups self-rising flour
- 1/3 cup unsweetened cocoa powder
- 1 cup milk
- None None Chocolate curls, to decorate
- None None FOR THE GANACHE
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Method
- Preheat the oven to 350°F. Lightly grease and flour a deep 8-inch Bundt pan.
- Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition.
- Fold in combined sifted flour and cocoa alternately with milk, beginning and ending with flour mixture. Pour into prepared pan.
- Bake 35-40 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; completely on wire rack.
- For the ganache, place chocolate and cream in a small saucepan on low heat. Stir until mixture is smooth. Transfer to a bowl. Refrigerate, covered, stirring occasionally, for about 15 mins until slightly thickened. Drizzle ganache over cake. Decorate with chocolate curls.
