Dark Chocolate Mud Cake

INGREDIENTS

• 250g unsalted butter, chopped

• 2 cups caster sugar

• ½ cup (125ml) milk

• ½ (125ml) strong black coffee

• ½ cup (125ml) whisky

• 1 teaspoon vanilla extract

• 200g dark chocolate, chopped

• 1 ½ cups (225g) plain flour

• ¼ cup (35g) self-raising flour

• ¼ cup (25g) cocoa powder

• 2 eggs

ICING

• ½ cup (125ml) pouring cream

• 200g dark chocolate, chopped

METHOD

1. Preheat oven to 160 degrees celscious fan-forced.

2. Grease a deep 22cm square cake pan, line base and sides with baking paper.

3. Stir butter, sugar, milk, coffee, whisky, vanilla and chocolate in a medium saucepan over low heat until smooth.

4. Transfer mixture to a large bowl; cool for 15 minutes.

5. Whisk sifter flours and cocoa, then eggs into a chocolate mixture. Pour mixture into pan.

6. Meanwhile, make dark chocolate ganache.

7. Turn cake, top-side up, onto a plate or cake stand. Spread with ganache.

DARK CHOCOLATE GANACHE

1. Bring cream to the boil in a small saucepan.

2. Remove from heat, add chocolate; stir until smooth.

3. Refrigerate ganache, stirring occasionally, for 30 minutes or until spreadable.