Ingredients:
275 g self raising flour, sifted
225 g caster sugar
1 1/2 teaspoons baking powder
200 g mayonnaise
4 tablespoons cocoa powder, dissolved in
225 ml boiled water
1 teaspoon vanilla essence
175 g dark chocolate, with 70% cocoa solids broken into pieces
250 ml double cream
Directions:
Preheat the oven to 180 C, 350 F, gas mark 4.
Grease and greaseproof-paper line a 9 inch springform pan.
Using an electric beater, beat together cake ingredients for about 2 minutes, until well combined. Spoon into pan.
Bake for 35 minutes, until well-risen and when a skewer is inserted in the middle, comes out clean. Remove from heat. Allow to cool in the tin for 10 minutes. Turn out onto a wire rack and allow to cool completely.
For Frosting:
Place chocolate and cream in a saucepan and heat gently, stirring occasionally, until chocolate is melted. Remove from heat and allow to cool for 5-10 minutes. Pour over cake and spread over top and sides. Leave until set.
Servings: 8
Time preparation: 10 min.
Time total: 50 min.