Step 1
Preheat the oven to 140C fan-forced (160C conventional). Spray or grease a 22cm round cake tin and line it with baking paper.
Step 2
Place the chocolate, butter and oil in a microwave-safe bowl and heat in short bursts until melted, then stir until smooth and set aside to cool slightly.
Step 3
In a separate large bowl, beat the eggs and sugar together until the mixture is thick, pale and creamy. Gently fold the cooled chocolate mixture into the egg mixture until just combined.
Step 4
Sift the flour, cocoa powder and baking powder into the bowl and fold them through, along with the milk, until the batter is smooth.
Step 5
Pour the mixture into the prepared tin and bake for 70-80 minutes or until a skewer inserted into the centre comes out clean.
Step 6
Allow the cake to cool in the tin for 15 minutes before turning it out onto a serving plate to cool completely.
Step 7
To make the ganache, place the extra chocolate in a heatproof bowl. Heat the cream and glucose in a small saucepan until just simmering then pour it over the chocolate.
Step 8
Allow the mixture to sit for 5 minutes before whisking until glossy and smooth.
Step 9
To prepare the white squiggle, whisk the egg white and icing sugar together in a small bowl until smooth and transfer to a piping bag with a small tip snipped off.
Step 10
Pour the ganache slowly into the centre of the cooled cake. Use an offset spatula to gently nudge the ganache over the edges, smoothing it down the sides until the entire cake is evenly coated.
Step 11
While the ganache is still wet, pipe the white squiggle mixture in a zig-zag pattern across the top.
Step 12
Set the cake aside at room temperature for 2-3 hours or until the ganache has set. Serve with a dollop of unsweetened runny cream.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
