Father's Day Chocolate Cake

Ingredients for the Sponge
110g flour
150g sugar
22g cocoa powder 
1g baking powder
1.5g baking soda
1g salt
45g egg
56g vegetable oil
112g whole milk

Ingredients for the Ganache
110g cream
22g milk
110g 90% dark coverture baking chocolate, Sugarfree
22g cold chopped butter.

Method:

- Line a 8" square cake tin with butter paper and preheat your oven to 170°C.

- Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in one bowl. 

- Mix the wet ingredients: egg, vegetable oil and milk in a separate bowl. 

- Add the wet ingredients to the dry until you have a uniform batter. 

- Transfer the batter to the prepared tin and bake at 180°C for 20 minutes, or till a toothpick comes out clean. 

- Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack. Let the cake cool completely.

For the Ganache:

- Boil the cream and milk together.

-Pour this over chopped chocolate chunks. Let sit for a minute and then stir till it's uniform.
-Add the cold butter and stir till completely emulsified.

- Spread the ganache over the cake and refrigerate a few hours before serving!