So this cake so yummy that my husband and I just had to eat a slice before I took a photo.
Ok, maybe we had two slices each!
To make this, cream together the butter and sugar and then beat in the eggs. Gradually mix in the self-raising flour and vanilla essence.
Then pour into a cake tin and cook at 180C for 30 minutes.
While it is cooking, melt the chocolate in a glass bowl over a pan of boiling water. Then set aside and mix in the double cream until you get a dark chocolate colour.
The ganache will get harder the colder it gets, so pop it in the fridge and it should be stiff enough to spread over your cake by the time the cake has cooked and cooled.
Spead the ganache over the cake once it is cooled and there you have it.
175g self raising flour
2 tsp vanilla essence
225g cooking chocolate
250ml double cream