Directions

1. 1

   Preheat your oven to 350°F. Lightly grease an 8-inch round cake pan with butter or cooking spray and set aside.

2. 2

   In a large mixing bowl, combine the room-temperature butter and sugar. Using an electric mixer on low speed, cream together until the mixture is light, fluffy, and pale in color, about 2-3 minutes.

3. 3

   Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate before adding the next egg.

4. 4

   Gently alternate adding the self-rising flour and cocoa powder to the batter in small portions, folding by hand or mixing on low speed. After each addition of dry ingredients, add some of the finely chopped chocolate and fold until just combined. Continue until all flour, cocoa, and chocolate are incorporated into the batter.

5. 5

   Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated 350°F oven for 45 minutes, or until a toothpick inserted into the center comes out clean.

6. 6

   Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, about 1-2 hours. Once fully cooled, turn the cake out onto a serving plate.

7. 7

   While the cake cools, prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it is hot but not boiling. Place the remaining chocolate in a bowl and slowly pour the hot cream over it. Let sit for 1 minute, then stir until smooth and glossy.

8. 8

   Pour the warm ganache over the cooled cake, allowing it to drip down the sides naturally. Let the ganache set at room temperature for at least 30 minutes before serving.