185 g butter, chopped 1 cup red wine at room temperature 1/2 cup water 1.5 cups castor sugar whipped cream to serve (optional) 3/4 cup plain flour 1.5 cups self-raising flour 3 eggs CHOCOLATE GANACHE 200g dark eating chocolate (OR 100g light and 100 g dark) chopped 1/2 cup cocoa powder 1/2 cup thickened creamPreheat oven to moderate, 180°C. Lightly grease a 22cm round cake pan. Line base and sides with baking paper.
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.
Sift flours and cocoa together. Lightly fold into creamed mixture alternately with wine and water.
Pour mixture into prepared pan. Bake for 1 - 1 1/4 hours until cooked when tested. Cool in pan for 5 mins before transferring to a wire rack to cool completely.
CHOCOLATE GANACHE:
Combine chocolate and cream in a medium pan. Stir over low heat until smooth. Cool until mixture thickens slightly and is of a spreadable consistency (about 30 mins).
Spread ganache over top and sides of cake. Serve in wedges with whipped cream