1/2 cup mini chocolate chips
1/4 cup whole cream
2 tablespoons butter
Pre- heat oven to 350° F (180°C) Grease and flour an 8 inch cake pan (20 centimeter)
**Self rising flour – sift flour and then whisk in 2 1/2 teaspoons baking powder and 1/2 teaspoon salt.
In a food processor add flour, butter, sugar, eggs, milk and vanilla. Process for approximately 2 minutes until combined. Separate into 2 bowls, one bowl add cocoa and combine well.
(If you do not have a food processor then beat the butter and sugar together, add the eggs, one at a time, mixing well after each addition. Fold in the flour, milk and vanilla extract until the mixture is smooth).
Spoon alternately the vanilla and chocolate batter into the prepared cake pan, even the top with a spatula and with the tip of a knife swirl it in the batter to make a marble effect. Bake for approximately 50 minutes (start to check at 40-45 minutes with a toothpick for doneness. Let cool completely before drizzling with Ganache.
In a small pan heat butter and cream until hot but not boiling, remove from heat and add the chocolate stir until smooth, let cool and thicken before drizzling.