Step 1

Preheat oven to 160°C/140°C fan forced. Line the base and side of a 22cm round (base measurement) baking tin with baking paper. Position oven rack in centre of oven.

Step 2

Combine butter, chocolate, milk, caster and brown sugar in a medium saucepan over medium-low heat. Cook, stirring, until mixture is melted, well combined and smooth. Set aside to cool slightly.

Step 3

Once cooled to room temperature, whisk in eggs and vanilla until well combined. Sift in flour, cocoa and baking powder and stir to combine. Stir in almond meal. Pour mixture into prepared tin. Bake for 45-50 minutes or until top is firm to touch and a skewer inserted into the centre comes out with a few moist crumbs. Set aside to cool for 10 minutes before transferring to wire rack to cool completely.

Step 4

To make the ganache, place the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring, until chocolate is melted, and mixture is smooth and cohesive. Carefully spread ganache over cake. Serve.