Chocolate Ganache Cake

This is another version of my chocolate cake, 

For the cake:

9oz SR Flour
1tsp Baking powder
2tbsp Cocoa Powder
8oz Margarine
8oz Castor Sugar
4 Eggs
2tbsp Milk

For the Frosting:

8oz Dark Chocolate
8oz Sour Cream

Make the cake:

Cream the margarine and sugar together until light and fluffy.
Add beaten eggs and milk a little at a time, adding a little flour if needed, to prevent curdling. (scrape down bowl).
Sift together flour, baking powder and cocoa, and fold into cake mixture.

Place cake mix into greased and lined 8" round cake tin, and bake on Gas 5, until risen, and centre springs back, also use skewer to test if middle is cooked.

When removed from oven, leave in tin for about 20mins before removing, and cooling on wire rack.

To make Chocolate Ganache:

Melt chocolate in bowl of pan of simmering water, remove bowl from heat, and beat in sour cream for 5 minutes, leave to cool (it will thicken),
To decorate:

When cake is cool, with large serrated knife cut into 3 slices horizontally.
Spread each layer with chocolate ganache, and whipped cream if desired.
Coat outside and top of cake with ganache, and decorate as you want.
I had a try at basket weave around sides, but ganache is not really suitable for piping, as you can see, I piped the roses with vanilla buttercream.

Enjoy!