In a large mixing bowl, combine all the dry ingredients together. Add the milk and butter and mix with a hand mixer for 2 whole minutes. Now add the eggs and mix for another 2 minutes.

Now pour the batter into a greased baking tray lined with baking paper. Bake for 30 - 35 minutes at 180°C or until a toothpick inserted into the centre comes out clean.

After the cake is baked and is still warm, make holes evenly with the back of a wooden spoon. Pour chocolate ganache in the holes and leave to sit at room temperature until quite cool. Then put in the fridge to sit for a further 2 hours.

About 20 minutes before you want to take your cake out of the oven, beat up some heavy cream cream and sweeten with sugar.

After your cake is out of the fridge and the cream is ready, pipe some rosettes on each of the squares. Enjoy!