Super Moist Chocolate Cake

Ingredients:
1 3/4 Cups Flour
2 cups sugar
1 cup good quality coco powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp vanilla essence
1/2 cup vegetable oil
1 cup milk
1 cup boiling water or coffee
2 large eggs
dash of salt

Directions:
1. Preheat oven to 160 C (it is not a typo, it is a slow bake cake)
2. beat eggs, vanilla, oil and milk
3. Sift flour, coco, baking powder and soda, salt and sugar
4. make a well in the center of the dry ingredients and add the wet ingredients. Using a hand held whip combine till no traces of flour, do not use a machine
5. Pour hot coffee all over the batter and stir. Batter will be thin.
6. Bake in prepared pans for 50-60 minutes.
7. Let the cake cool down in the pan for 10 minutes before turning over a wire rack to cool completely. This cake is best served when baked a day before.

Chocolate Ganache:
400 gms chocolate of your choice (i have various types including cadbury milk and toblerone and they all taste yummy)
200 gms heavy cream
1 TBS butter

Melt together chocolate and cream in microwave in 10 seconds interval till completely combined. Quickly add in butter and stir. Pour over cake for a glaze or refrigerate and whip to get a light fluffy texture that is excellent for piping