Grease a heavy-based non-stick frying pan (about 20cm in diameter) with non-stick spray and set aside.

Whisk the eggs until foamy, then mix in the oil (or melted butter) and milk until well combined. Add in the cake mix and whisk to form a smooth batter.

Pour the batter into the prepared frying pan. Cover with a piece of foil and place the lid on top. If you don’t have a lid, crimp the foil around the edge of the frying pan to seal the moisture in).

Place the frying pan on your gas hob over very low heat and cook for 25-30 minutes or until cooked when tested with a skewer. Set the cake aside loosely covered for 10 minutes, then flip out onto a plate or wire rack to cool completely. 

To prepare the ganache, place the chocolate and cream in a small saucepan over low heat. Stir continuously until the mixture is smooth and glossy, then remove from the heat. Add an extra splash of cream to the ganache if you would like a runnier consistency.

Pour the ganache on top of the cooled cake and smooth with the back of a spoon or a palette knife. Slice up and enjoy!

Notes: For less washing up, you can leave the cake to cool in the pan and pour the ganache straight on top. Then serve directly from the pan!

Tip: Try a vegan version of this recipe! Simply follow the above method using our Vegan Chocolate Cake recipe, and swap out the cream in the ganache for coconut cream.