The best devils chocolate cake in town. Made with rich cocoa and with a rich Chocolate Ganache, is sure to tingle your senses. This one is for pure chocolate lovers, enjoy it over a hot cup of coffee or tea or as a dessert.

Have Fun Baking and Smearing the Chocolate all over, licking it to the last spoon.

Ingredients

• 3/4 cup of butter softened
• 1 3/4 cups caster sugar
• 1 1/2 teaspoon vanilla extract
• 3 large eggs
• 3/4 cup butter milk
• 1/2 teaspoon red food coloring (optional)
• 2 cups all purpose flour
• 2/3 cup rich cocoa powder
• 1 1/2 teaspoons baking powder
• 1 quantity Chocolate Ganache recipe

Method

Preheat the oven to 160 C.

Whisk softened butter, vanilla and sugar until light and fluffy. Add an egg at a time, whisking it into the butter mixture.

Gradually add in the butter milk and food coloring. Again, gradually fold in the flour, cocoa and baking powder. Continue to fold until the mixture is well blended and smooth.

Grease or line a 9 inch round spring foam pan or any other baking tin you have. You can either divide the mixture into 2 baking tins and sandwich the cake with the Ganache. Or you can bake it in a single tin and slice the cake into half to sandwich with the Ganache. (I have typicallly baked the mixture in 1 tin and sliced it into half). Bake for 50 minutes or until cooked when tested with a skewer/toothpick/knife (it should come out clean).

Cool the cakes on wire racks. If you have baked in a single in, slice the cake horizontally into half. Spread the Ganache on top of both the cakes and sandwich together. Refrigerate for atleast 3 hours for the ganache to set well.