Ingredients
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 22cm round cake pan. Line base and sides with baking paper.
2.In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
3.Sift flours and cocoa together. Lightly fold into creamed mixture alternately with combined wine and water.
4.Pour mixture into prepared pan. Bake 1 hour, or until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.
5.To make ganache: combine chocolate and cream in a medium saucepan. Stir over low heat, until smooth. Cool 30 minutes, until mixture thickens slightly and is of a spreadable consistency.
6.Spread ganache over top and sides of cake. Serve in wedges with whipped cream.
Allow around 2 hours for cake to cool completely before icing it.
Note