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Prep: 10 minutes

Cook: 1 hour

Total: 1 hour 10minutes

Ingredients: 

125g  NIB dark chocolate chips 

100g / 7 tbsp butter 

1 1/4 cups white sugar 

1/4 cup vegetable oil 

1 tsp vanilla extract

2 eggs

1/4 cup NIB cocoa powder

1 cup flour

1 tsp baking powder

1 cup boiling hot water

Ganache:

1 cup heavy / thickened cream

250g / 8 oz NIB dark chocolate chips

Directions:

• Preheat oven to 150C/300F (standard)  or 130C/265F (fan). Grease a 22 cm / 9" springform cake pan and line with parchment / baking paper. 
• Melt butter and chocolate: Place butter and NIB dark chocolate chips in a heatproof bowl. Microwave 3 x 30 seconds on high, mix in between, until melted. Mix.
• Oil, vanilla & Sugar: Add oil, vanilla and sugar, mix to combine .
• Eggs: Add eggs and mix until combined.
• Dry Ingredients: Sift NIB cocoa powder , baking powder and flour directly into the bowl. Mix until smooth, batter will be thin. Some small lumps is ok.
• Hot water: Add hot water. Mix until incorporated.
• Bake: Pour into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean. Check at 50 minutes. The surface will crack sometimes.
• Cool: Remove sides from the cake pan and transfer to a cooling rack to cool. Cool completely before carefully handling to remove base . 

Ganache (Note):

• Place NIB dark chocolate chips and cream in a heatproof bowl. Microwave 3 x 30 seconds, mixing in between, until chocolate melts. DO NOT let cream come to boil.
• Stir chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter.
• Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.

Nutrition:

Calories:473cal (24%)Carbohydrates:48g (16%)Protein:5g (10%)Fat:29g (45%)Saturated Fat:18g (113%)Cholesterol:72mg (24%)Sodium:53mg (2%)Potassium:318mg (9%)Fiber:2g (8%)Sugar:31g (34%)Vitamin A:540IU (11%)Vitamin C:0.2mgCalcium:136mg (14%)Iron:1.3mg (7%)