Rich, Dense, Moist, Chocolate Mud Cake

* Preheat oven to 130 degrees celcius

Ingredients
250gm butter
250gm dark cooking chocolate
550gm caster sugar

2tbsp instant espresso coffee powder or granules
185mls hot water

150gm self-raising flour
150gm plain flour
60gm cocoa powder
1/2tsp bicarb soda

4 eggs
2tbsp vegetable oil or light olive oil
125ml milk

Chocolate Ganache
150gm dark cooking chocolate
60gm melted unsalted butter

Grease a deep 23cm round cake tin. Line the base and sides with baking paper, making sure the paper extends well above the top of the tin.

Dissolve the coffee in 185mls hot water. 

Put the butter, sugar, chocolate and dissolved coffee and water in a pan. 

Stir over a low heat until smooth, completely melted and well incorporated. Set aside.

Sift the flours, cocoa and bicarb of soda into a large bowl. Sift a couple of times. Make a well in the centre.

Add the combined eggs, oil and milk; using a large spoon or spatula mix well into the dry ingredients. 

Add half the cooled melted chocolate mixture; stir well till there are no lumps.  Add the remaining half; make sure the mixture is well combined. It should be of a pourable consistency.

Pour the mixture into the carefully lined cake tin. Place into a preheated oven set at 130 degrees celcius. The mud cake requires baking a bit like a christmas cake;  long, slow and low heat. Bake for approx 1 and 3/4 hours. It is not unusual for the top of the cake to develop a crust or for the centre to be slightly sunken. 

Place the cake on a rack; leave in tin until completely cold. Once cold; cover securely with a tea towel. Leave overnight.

Chocolate Ganache

In a small glass bowl over a pan of simmering water, melt the chocolate. Do not overheat. In another bowl, melt the butter in the microwave. Once again, do not overheat or 'sizzle' the butter; just till almost melted. Pour this into the melted chocolate and slowly incorporate the two together. Stir until well combined and you have achieved a nice glossy, pouring chocolate. 

Pour ganache onto the centre of the cake. Using a spatula or a knife, spread the ganache all over the cake. If the weather is hot or humid you can take a little more time to get it right. If the weather is cold you may have to work more quickly as the chocolate ganache may begin to harden.

Allow the topping to set at room temperature. If at any time you place it in the fridge you will lose the glossy shine. It won't affect the taste, it just won't look as silky smooth. 

This cake keeps moist easily for about two weeks. 

Recipe thanks to thru my kitchen window