Chocolate mud cake

From Cookies Crumbles Recipes

Serves 10
Cake

• Melted butter, to grease
• 250g butter, chopped
• 1 x 200g pkt dark cooking chocolate, coarsely chopped
• 1 tbs instant coffee granules
• 2 tsp vanilla extract
• 215g (1 cup) caster sugar
• 150g (1 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 30g (1/4 cup) cocoa powder
• 3 eggs, lightly whisked
• 80ml (1/3 cup) buttermilk
• 200g dark chocolate melts

Chocolate ganache

• 1 x 200g pkt dark cooking chocolate, coarsely chopped
• 60ml (1/4 cup) thickened cream

Method

1. Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
2. Place the butter, cooking chocolate, coffee and vanilla in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth.
3. Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined.
4. Pour the mixture into the prepared pan. Bake in oven for 1 hour 15 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool completely.
5. Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and is smooth.
6. Spread the chocolate over a clean, dry marble or glass work surface.
7. Set aside until just set but not hard. Holding a chef's knife at a 45-degree angle away from you, scrape the chocolate into thin curls. Repeat with the white chocolate melts.
8. To make the chocolate ganache, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and the mixture is smooth. 
9. Set aside for 30 minutes to cool.Spread the chocolate ganache evenly over the top and sides of the cake. Set aside for 10 minutes to set.
10. Decorate the cake with dark and white chocolate curls to serve.

Notes
Freezing tipMake this recipe to the end of step 4. Wrap the cake in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze the cake for up to four months. Thaw overnight at room temperature. Continue from step 5. this is taken from the taste website.