1 cup castor sugar ¾ cup oil 4 eggs 1 teaspoon vanilla essence 1 ½ cups flour 3 teaspoon baking powder ½ cup boiling water 2 heap tablespoon cocoa powder
Syrup: ½ cup water ½ cup sugar 2 tablespoon cocoa powder
Choc ganache 1⁄2 cup fresh cream 1 cup chocolate
Preheat oven to 180°c Mix water and cocoa. Sift flour and baking powder. Beat oil and sugar. Add eggs and vanilla essence gradually. Beat well. Mix in Cocoa mixture and dry ingredients alternately. Pour into 2 greased cake pans. Bake for +/- 25 minutes or until done.
Syrup: Mix all ingredients and bring to a boil making sure all the sugar has dissolved.
Pour the syrup over warm cakes.
Ganache: Heat cream till simmering. Remove from heat. Add in choc and wisk till smooth. Allow to cool completely.
Sandwich cool cakes with ganache. Pour the rest of the ganache over the cake. Drizzle with melted Nutella. Decorate as desired.