Instructions:
Preheat the oven to 160C/325F and spray a 2lb loaf tin with cooking spray. Take a thin strip of grease proof paper with enough length to have overhang either end of the pan and place along the middle. This will make it easier to life the cake out later.
Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, around 2 minutes on medium-high speed.
Add in the eggs, vanilla and kirsch, if using, scrape down the sides of the bowl and mix until well incorporated, around 1 minute on medium speed.
Pour in the cooled melted chocolate and mix briefly to combine.
Super Moist Chocolate Cake with Perfect Chocolate Ganache
FRENCH TOAST BAKE
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