Frosted Chocolate Tray Bake

Part 2 of my nerve-inspired chocolate baking fest.  This is using Mary Berry's 'Best Ever Chocolate Cake' recipe, but cooking it as a single layer in a 12" by 9" traybake tin, then icing the top with her chocolate ganache icing.  Very good.  I didn't use the layer of apricot jam before the icing that the recipe stipulates, largely because this divided opinion the last time I made it.  Do use Bourneville chocolate, though.  I know it isn't as high in cocoa content as other brands, but its sweet chocolatiness seems to make for a perfect smooth icing.  The remainder will be brought in to work on Monday afternoon - Ady Fenwick, you'd better be there!