NGREDIENTS

1 cups (125g) cocoa powder

1 cups (375ml) boiling water
180g unsalted butter, cubed
2 cups (550g) caster sugar
3 eggs
cup (185ml) milk
2 teaspoons white vinegar
teaspoon salt
3 cups (450g) self-raising flour, sifted
Chocolate ganache
cup (125ml) cream
200g dark chocolate, chopped finely
METHOD
Preheat the oven to 180C (160C fan-forced) and lightly grease a 25cm bundt tin. Sift the cocoa
powder into a bowl and gradually add the boiling water, stirring until smooth, then set aside to cool.
Using electric beaters, beat the butter and sugar until light and creamy. Add the eggs one at a time,
beating well after each addition. Combine the milk and vinegar in a jug.
Add the salt, 1 cup (150g) of the flour and cup (60ml) of the milk mixture to the butter mixture, and
stir to combine. Repeat with the remaining flour and milk mixture, then stir in the cocoa mixture and
transfer to the prepared tin.
Bake for about 35-40 minutes, until the cake springs back when gently touched and pulls away from
the sides of the tin. Cool in the tin for 5 minutes, then remove it and place on a wire rack to cool
completely before pouring over Chocolate Ganache.
Chocolate Ganache
Bring cream to the boil in a small saucepan; remove from heat. Add chocolate and stir until smooth