Ganache Glazed Chocolate Cake

Betty's Easy Steps

1. Preheat the oven to 180°C (160°C for fan assisted oven). Grease a 20cm round springform or loose-based cake tin and line the base with baking paper.
2. Make up the muffin mix as directed on the box with the oil, eggs and water. Spread the mixture evenly in the prepared tin. Bake for 34-38 minutes or until a round bladed knife inserted in the centre of the cake comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely (about 40 minutes). Remove the baking paper. Transfer to a serving plate.
3. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over a medium heat until almost boiling. Pour the hot cream over the chocolate and leave for 1 minute, then stir continuously with a wooden spoon until smooth and glossy. Pour the ganache over the cake allowing some to drip down the sides of the cake (see Tips).
4. Decorate with the raspberries and leave in a cool place until the ganache has just set. Serve sliced.

Betty's Tips

• For a mocha-flavoured cake, replace the water with 80ml cold espresso coffee. For a nutty flavour, fold 60g finely ground almonds or hazelnuts into the mixture.
• The consistency of the ganache may vary slightly after adding the cream; if it’s a little too runny, leave to cool for 5-10 minutes to thicken slightly. If it’s a little too thick for pouring, microwave the bowl of ganache on High for just a few seconds, then stir gently.
• If serving on the day of making, keep the cake in a cool place until required to maintain the glossy finish of the ganache. But if making in advance, store in the fridge for up to 3 days (the ganache will firm up). Allow to stand at room temperature for 1 hour before serving.
• For a delicious hot chocolate dessert, serve slices warmed for a few seconds in the microwave, then top with a dollop of cream, Greek yogurt or a scoop of ice cream.