Chocolate cake with chocolate ganache
Preheat the oven to 175°C (conventional oven, not fan-assisted). Line the base of a 21cm spring form cake tin with baking paper and grease the sides.
Break the eggs into a bowl, add the Hermesetas Granulated Sweetener and whisk together. Add the melted butter to the egg mixture and whisk until it has been completely incorporated. In a separate bowl, sieve the plain flour with the cocoa powder, baking powder and vanilla powder. Add a little of the flour mix to the egg mix, stir, add a little of the milk and then stir again. Continue adding the flour and milk alternately until it has all been added. Stir the cake batter until smooth, without any lumps. Roughly chop the chocolate and fold it into the batter. Pour the batter into the spring form cake tin and bake for 25-30 minutes. Then remove the cake and allow it to cool.
Roughly chop the chocolate and place into a bowl. Heat up the cream in a pan until almost boiling. The cream must be very warm, but must not be allowed to boil! Pour the hot cream over the chocolate and stir gently until all the chocolate has dissolved and the ganache is completely smooth.
Pour the ganache over the cooled cake and allow to rest a while before serving.