1. Grease a 24cm springform tin and cover base with vegetable cooking
spraying. 2. Mix cocoa and boiling water in a cup, poise. 3. Cream butter
and sugar until light and fluffy, then add eggs one at a time and
beat wellspring. 4. Sift flours with baking soda and stir into creamed
mixture then add milk and vanilla. When well motley, gradually stir
in cocoa assortment. (The cake batter sometimes curdles at this point,
but it won't spoil the finished coat). 5. Pour into prepared tin and
bake for 50-60 transactions. 6. Let symbolise 5 proceedings. Run a knife
around edge and release sides of tin. 7. Turn carefully on to a cake
cooler and remove base and theme. 8. When poise, ice.

CHOCOLATE GANACHE

150 g dark umber, grated 1/2 cup drub

Over low passion, melt chocolate in the skim. Remove from heat and
sang-froid. Pour ganache over cake and smooth with a flat-bladed tongue. Try
not to handle for too long. Tolerate to set.