Method for Cake

1. Preheat oven to 176 degrees C.
2. Line a loaf tin with parchment paper
3. Combine dry ingredients in a large bowl .
4. In another mixing bowl add eggs, milk, oil and vanilla essence, beat for about 2-3 minutes.
5. Add your dry ingredients to your wet ingredients beat till combined for about 2 minutes
6. Add in boiling water giving it a quick beat. Batter will be thin.
7. Pour batter into loaf tin.
8. Bake for 30-35 minutes or until wooden pick inserted in center comes out clean.
9. Cool for 5 minutes. Remove from pans to wire racks. Cool completely.
10. Make Ganache as per below once the cake and ganache are cool pour/frost the ganache onto the cake.

Method for ganache 

1. Chop your chocolate into small pieces and place in a bowl.
2. Put your cream in a saucepan and place over medium heat. Allow cream to heat until simmering and almost boiling. Alternatively you can heat the cream in the microwave.
3. Pour the hot cream over the chopped chocolate and let stand for about 3 minutes.
4. Put your whisk into the center of the chocolate/cream mixture and begin whisking in small circles going in one direction and slowly moving outward in bigger circles until the mixture is smooth.
5. Allow ganache to cool and thicken slightly before adding to the cake

Optional: you can give the ganache a quick beat/whip with your electric beater (i did not)