Chocolate Mud Cake

Serves 10

  • 250g butter, cubed
    200g quality dark cooking chocolate, chopped
    2 cups Bundaberg Caster sugar
    1 cup water
    2 teaspoons vanilla extract
    1¾ cups plain flour
    ½ cup self raising flour
    ¼ cup cocoa
    2 eggs, lightly beaten
    200g quality dark cooking chocolate, chopped
    1/3 cup thickened cream

1. Preheat oven to 160ºC. Grease a deep 20cm round cake pan and line with non- stick baking paper.
2. Place butter, chocolate, caster sugar and water in a medium saucepan. Stir over a medium heat until butter has melted. Transfer to a large heatproof bowl and stir in vanilla. Leave for 10 minutes to cool slightly.
3. Sift flours and cocoa together. Add to chocolate mixture and use a whisk to combine. Add eggs and whisk until just combined. Pour mixture into prepared pan. Bake on the centre shelf for 1 hour. Cover the top of the cake pan with a brown paper bag and continue cooking for 45 - 50 minutes. Don’t be concerned if the top of the cake cracks – it will settle on standing. The cake should be slightly soft in the centre, so a skewer inserted into the centre of the cake will still have a slight stickiness. Cool in pan for 15 minutes, then turn onto a wire rack. Carefully turn right side up and cool completely.
4. Make ganache: Place chocolate and cream in a heatproof bowl over simmering water (do not allow the bowl to touch the water). Stir until smooth. Refrigerate for 30 minutes, stirring regularly until thick, but spreadable. Cover cake with ganache.

Note: The cake is best made a day or two before serving. Cover with ganache on the day of serving.