Step 1

Preheat oven to 180°C conventional or 160°C fan-forced.

Step 2

Line the base and sides of a 22cm round cake tin.

Step 3

Cream butter, sugar and vanilla essence until light and fluffy. Add eggs one at a time, beating well after each addition. Sift cocoa and flour together then mix into creamed mixture alternately with milk.

Step 4

Pour mixture into the prepared tin.

Step 5

Bake for 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave in tin for 10 minutes before turning out onto a wire rack to cool.

Step 6

When cold, ice with chocolate ganache (recipe below) or dust with icing sugar if wished.

Step 7

For the chocoalte ganache place all the ingredients in a bowl. Bring a small quantity of water to the boil in a saucepan. Remove saucepan from heat and place the bowl firmly on top. Stir until the chocolate melts and mixture is well blended. Allow mixture to thicken by cooling slightly.

Step 8

Spread ganache over top of cake.