Method

• 1.
  In a large saucepan over medium heat, melt together the sugar, milk, butter, chocolate and vanilla, then turn off the heat and allow the mixture to cool completely. Once cooled, whisk in the eggs until combined.
• 2.
  Preheat the oven to 140°C conventional. Grease the base and sides of a 20cm round cake pan and line with baking paper.
• 3.
  Sift the flour and cocoa powder over the wet ingredients and mix until completely combined, then pour the batter into the prepared pan. The batter will be really wet and runny – don’t be alarmed! This will create a deliciously fudgy cake.
• 4.
  Bake for 1 hour 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the pan – don’t attempt to turn it out while warm, as it can break.
• 5.
  Once the cake has cooled, remove from the pan, wrap tightly in plastic wrap and cool at room temperature before refrigerating to chill completely. This will help increase its density and fudginess.
• 6.
  For the ganache, bring the cream to the boil over medium heat. This will pasteurise the cream and make the ganache shelf- stable at room temperature. Once boiling, pour the cream over the chocolate in a heatproof bowl and add the butter and a pinch of fine salt.
• 7.
  Allow the hot cream to sit on the chocolate for a couple of minutes to melt before stirring constantly until glossy and emulsified. The ganache can appear split – keep stirring! You can also use a stick blender. Allow the ganache to sit at room temperature to thicken. It should be spreadableand hold its shape.
• 8.
  For the white drizzle, mix the ingredients together until you have a mixture the consistency of thick cream. You may need a little more sugar or egg white to achieve this. Transfer to a piping bag.
• 9.
  Spread ganache generously over the top of the cake. Pipe the white drizzle on top in a zigzag pattern and enjoy!