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1.Break the chocolate into bits in a heat
resistant bowl. Heat the cream until it just
starts to boil, remove from heat and pour over
the chocolate. Mix well to ensure all the
chocolate has melted. Cover in clingfilm and
leave overnight to cool at room temperature.
2.Preheat oven to 350 deg F/175 deg C. Grease
and flour a 26cm round cake pan.
3.In a large bowl, beat together eggs, oil,
white sugar and vanilla. Mix in flour, baking
soda, baking powder, salt and cinnamon. Stir in
carrots and fold in pecans if using. Pour into
prepared pan.
4.Bake in the preheated oven for 40 to 50
minutes, or until skewer comes out clean. Let
it cool for 10 minutes before turning onto wire
rack.
5. Once cool, cut in half and cover in the
ganache. You can serve as is or cover in
sugarpaste.
Hint- you can add some mint chocolate to the
ganache to give a slight mint flavour which
complements the cake.
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