1.5 cups caster sugar 185g butter, softened 3 eggs 2 tsp vanilla extract 2/3 cup cocoa, sifted 1 cup cold water 2 cups SR flour, siftedLine tin with Glad Bake - if you don't do this, it WILL stick! Pre-heat oven to 180°C.
Put all ingredients into a large mixing bowl. Beat on a slow speed until all ingredients are combined, then increase speed to medium and beat for about 3 minutes (do not overbeat). The mixture should be smooth and of a lighter colour.
Pour into tin and hollow out the centre. This prevents the cake rising in the middle.
Bake for about 1.5 hours. Large tins take a little longer. Test with a skewer in the centre, and if it comes out clean the cake should be cooked.
Remove from oven, leave in the tin, and place a plastic bag over the top until cool. This allows the cake to steam and become moist and dense.
When cold, remove from the tin, remove the paper, and cover the cake with ganache.
125g whipping cream 250g dark cooking chocolateBreak the chololate into small pieces.
Bring the cream to boil, remove from the stove, and add chocolate. Stir until smooth. Cool. Pour over the cake.