Grown Up's Chocolate Cake

I love deserts.

I am particularly fond of wildly decadent, three tiered, mousse covered concoctions that make your thighs expand just by moving within 5 feet of the desert bar at your local restaurant.

You know the kind I mean.
The sort where you convince your partner to share with you because you couldn't possibly eat an entire slice all by yourself - but then you polish it off before they even manage to lift their fork from the napkin??

Come on, tell me you do it to?
Don't leave me hanging here....

Well, this is not one of those cakes!

Because as fabulous as they are I think that sometimes we all need a recipe that is moist, rich, delicious and versatile...
This choccy cake will take you from dinner party to BBQ and even to a kids birthday party just by changing the icing.
I've used a ganache for the adults but a chocolate buttercream would be divine too!

Grown Up's Chocolate Cake

Adapted from taste.com.au

- 1 1/3 cup plain flour
- 2 tablespoon cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 200g good quality dark chocolate chopped
- 225g unsalted butter (at room temperature)
- 1 cup caster sugar
- 1 teaspoon vanilla extract

- 4 eggs (at room temperature)

- 1/2 cup milk (at room temperature)

Ganache

- 150g good quality dark chocolate chopped
- 125ml cream
- 20g butter

Then you....

- Preheat your oven to 160c. Grease and line a 24cm cake tin. I prefer to use a springform pan as they are less likely to decide to hold onto your cake and not let it go.

- Sift flour, cocoa, baking powder & bi-carb soda together in a bowl and set aside.

- Melt chocolate in a heatproof bowl over barely simmering water (don't let the water touch the bowl) until it is melted and smooth. Remove from heat and allow to cool slightly.

- While all this is happening cream your butter with an electric mixter for 1-2 min or until creamy. Add the caster sugar and beat until light and fluffy and almost white in colour.
- Move your mixer down to medium speed and beat in vanilla and then eggs one at a time beating well after each addition.
- Pour in cooled chocolate mixture and beat until combined.
- Beat in a third of the sifted mixture, followed by a third of the milk - repeating until all is added.
- Beat until smooth but be careful not to overbeat as this will cause your cake to toughen and resemble a hockey puck!
- Bake for 45-55 minutes or until a skewer inserted in the centre comes out clean.
- Cool for 5 mins in pan before transfering onto cake rack to cool completely.

To make Ganache....

- Combine all ingredients in a heatproof bowl and melt over a pan of barely immering water until smooth.
- Remove from heat and allow to cool and thicken for 30mins before slathering all over your finished cake.
- Dancing around the kitchen to bad country music while licking the bowl is entirely optional!