Instructions

1. Grease a 10-12 cup capacity bundt cake pan really well with butter. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
2. In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
3. Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
4. In a separate bowl, sift plain flour, cocoa powder, baking powder and baking soda and lightly whisk.
5. Add dry ingredients to the wet, along with the hot water and gently fold with a spatula. Finally, add the sour cream and  fold until the mixture is completely combined and smooth. It will be quite thick – this is fine.
6. Pour chocolate batter into prepared bundt pan and bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.
7. To make chocolate ganache, chop dark chocolate and transfer to a bowl. In a small saucepan, add your cream and pop on a medium heat. Once the cream is warm but not boiling, pour the cream over the chocolate and leave for 2-3 minutes.
8.  Gently whisk the mixture until smooth. Leave to stand for a few minutes and it will thicken slightly. Then pour chocolate ganache over the top of your cake.