150g Self Raising Flour
800g Cadbury Old Gold
Preheat oven to 180c.
On a very low heat melt the butter in a saucepan and stir in cocoa until smooth and set aside.
Being very careful not to incorporate too much air, combine the eggs and sugar in a large mixing bowl.
When the butter and cocoa has cooled a little, add it to the mixing bowl and combine gently.
Add the sifted flour, a little at a time to finish your cake mix.
Line a round spring form cake tin with baking paper and spray very well before pouring in the mix.
Bake for one hour or until a skewer comes out clean.
Bring the cream to the boil and pour over the chocolate. Use a whisk to combine well and set aside.
For a shiny look - pour the ganache over the cake while it is still runny and a little warm.
For frosting effect - allow the ganache to cool for several hours before decorating the cake.