Cake
2 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 cup cocoa
1/2tsp salt
1 3/4 cup Chelsea White Sugar
2 eggs at room temp
1/2 cup milk
1/2 cup sour cream
1/2 cup flavourless oil
1 tsp vanilla essence
1/2 cup hot black strong coffee
200 g melted dark chocolate

Chocolate Ganache
1 cup cream
400gm dark cooking chocolate, chopped

Preheat oven to 180 degrees celsius
Sift the flour, baking powder, baking soda, cocoa and salt into a large bowl. In another bowl whisk together the eggs, milk, sour cream, milk, oil, vanilla and melted cooled chocolate. Pour this mixture along with the coffee into the dry ingredients and beat on medium speed for 2 min (mixture will be runny).
Pour mixture into a 22 cm round cake pan lined with baking paper and sides sprayed with oil. Baked for 55-60 mins until cake cooked. Leave cake to cool in pan for 15 mins before turning out on rack. Ice when cool with a chocolate ganache.
For the chocolate ganache, bring cream up to the boil then pour it over the cooking chocolate and stir until smooth. Cool and ice cake when ganache has set to room temperature.

From the TV show Chelsea New Zealand's Hottest Home Baker.