Ingredients

2 cups of self raising flour
¾ cup cocoa
185 gm butter, softened
2 teaspoons vanilla essence
2 cups sugar
4 eggs
1cup milk
1 tsp cinnamon

Ganache Icing

300gm sour cream
¼ cup sugar
400gm couverture chocolate
½ tsp vanilla essence

Preheat oven to 180 degrees celcius.

Sift flour and cocoa into a large bowl adding remaining ingredients, mixing on low until combined. Turn speed to higher and beat for a further 3 minutes, or until mixture changes colour.

Spoon mixture into a greased 20cm round cake tin and bake in a preheated oven for an hour or until the cake is cooked. (Test by inserting metal skewer). Allow to cool on a wire rack.

Icing

Make this icing about an hour before serving. Heat the sour cream and sugar together, stirring until the sugar is dissolved. Process the chocolate and vanilla essence in a food processor then add the sour cream mixture. Spoon into a bowl and let stand for about an hour or until the mixture has thickened and is a spreadable consistency.

To Ice Cake

Spread some of the chocolate icing over the cake and smooth the surface with a spatula. Fill a piping bag with the remaining mixture and pipe onto the cake.