6oz cups cooking/bittersweet chocolate
3-4 tablespoons heavy cream
pre-heat oven to 350F and grease + flour or line with parchment paper a 8 inch round cake tin)
Cream butter and sugar.
Add eggs, one at a time.
Melt chocolate and add to the mix with the self-raising flour.
Bake for 45-50 minutes. Don’t overcook – you want this to be dense and moist inside.
When cool, ice with ganache.
Melt chocolate gently with cream. Add more cream if chocolate is too thick.