Choclate Cake Recipie

Ingredients:

100ml sunflower oil, plus extra for pan
175g caster sugar
140g plain flour
3 tbsp cocoa
3 tsp baking powder
2 large eggs
1 tsp vanilla essence
chocolate sprinkles, to serve
For the chocolate ganache
100g dark chocolate, broken into pieces
5 tbsp double cream.

Method:

1. Grease a 22cm silicone microwaveable cake
pan with a little oil and place a circle of baking
parchment in the bottom.
2. Mix sugar, flour, cocoa and baking powder in
a bowl. In a jug, whisk the oil, eggs, vanilla and
100ml hot water until combined.
3. Add liquid ingredients to the dry ingredients
and mix thoroughly until you have a lump-free
batter. Pour mixture into the cake pan and gently
tap to pop any air bubbles. Cover with cling film.
4. Microwave on Full power (800 watts) for 7
mins. Remove and check if the cake is cooked by
poking a skewer into the middle: if it comes out
clean it is ready. Allow cake to stand for 5 mins,
then remove cling film and turn out onto a cooling
rack.
5. For the ganache, melt the chocolate on Half
power (600 watts) for approximately 2 mins,
stirring every 30 secs until melted. Add the cream
and mix thoroughly until smooth and glossy.
6. Once the cake is cool, spread over the
ganache and scatter with the sprinkles. The cake
will keep for up to 3 days in an airtight container.