Moist Dark Chocolate cake with ganache

It cant get better than this!!!!! Love both butter cream  frosting and ganache but the ganache takes this cake to another level!!!

Sugar: 2 cups
Flour: 1 3/4 cups
Cocoa: 3/4 cup
Baking Powder: 1 1/2 tsp
Baking Soda: 1 1/2 tsp
Salt: 1 tsp
Eggs: 2
Milk: 1 Cup
Veg Oil: 1/2 Cup
Vanilla: 2 tsp
Boiling Water: 1 cup

Heat oven 180 C
Grease and flour a cake tin
Mix together the dry ingredients after sifting
Add all liquid ingredients except water and beat for 2 minutes
Stir in water until mixed and you will have a thin batter.
Pour the batter into the pan
Bake for 35 minutes or till done.
Spread cakes with butter cream frosting or pour the ganache on top.

Butter Cream Frosting

Butter:  200 grams
Icing Sugar: 300 grams
Cocoa powder: 50 grams
Milk: 1 or 2 tbsp
Vanilla: 1 tsp

Beat cold butter until creamy
Add powdered sugar in batches and beat till creamy.
Add cocoa and milk (adding of milk is to give a smooth icing-)
Beat well after each addition blend in vanilla
If frosting is thick, add extra milk.
Beat after each addition.





GANACHE

Dark chocolate: 200 gms
Fresh Cream: 200 gms

Chop the chocolate to small pieces.
Heat the fresh cream in a sauce pan. It just needs to be hot, no need to boil the cream.
Take off fire and mix in the chopped chocolate. Let it sit for a minute. Stir it.
Pour over the cooled cake.