Roughly chop or grate chocolate into small pieces.
Place cream in a heatproof bowl and microwave until hot and steaming (not boiling). Add chocolate and leave to sit for 5 minutes. Stir until smooth. If chocolate isn’t quite melted, microwave on medium-low in 20-30 second bursts until smooth
Refrigerate for a couple of hours, until set.
When ready to make the cakes, shape tablespoons ganache into rough balls.
Preheat oven to 220ºC conventional or 200ºC fan bake. Grease four holes in each of 2 x 6-hole non-stick Texas muffin pans and dust with flour.
Place cake mix, butter, eggs and water in a medium mixing bowl. Beat with an electric mixer on low speed for 30 seconds to combine, then increase speed to medium and beat for 2 minutes.
Place 3-4 tablespoons mixture in each greased muffin tin hole (mixture should cover base). Bake for 4 minutes, then remove from oven.
Spoon remaining mixture on top, then place a ganache ball in the centre of each cake (don’t worry if the cake mix doesn’t completely cover this).
Bake for a further 8-10 minutes, until cake is set around the outsides. Leave in tins for 2 minutes, then loosen cakes around the edges with a butter knife. Cover muffin tins with a flat board or plate and invert to release cakes.
Dust with icing sugar and serve immediately with cream or ice cream
Ganache can be made up to a week in advance.
Use the leftover icing mix for another cake (or jazz up a banana loaf!).
Leftover cakes can be refrigerated and reheated in the microwave.
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