Chocolate Mud Cake

250g chocolate (we used 125g dark chocolate and 125g milk chocolate)
250g butter
1 teaspoon instant coffee granules
188mL (3/4 cup) water
155g (1 cup) self-raising flour
170g (1 cup plus 1 tablespoon) plain flour
30g (1/4 cup plus 2 teaspoons) cocoa powder
1/2 teaspoon bicarbonate of soda
550g caster sugar
4 large eggs (we use eggs with a minimum weight of 59g)
2 tablespoons (40ml) oil (we use peanut oil, but any mild-flavoured oil could be used)
125mL (1/2 cup) buttermilk

1. Preheat oven to 160 degrees Celsius (not fan-forced).
   


2. Grease the sides and base of a deep 23cm or 24cm diameter springform pan. Line base and sides of tin with baking paper, extending the paper a few centimetres above the top rim of the pan.
   


3. In a large saucepan, stir chocolate, butter, coffee powder and water together over low heat until smooth. Set aside to cool to room temperature.
   


4. Sift the flours, cocoa powder and soda into a large bowl and stir in caster sugar.
   


5. In a medium bowl, whisk together eggs, oil and buttermilk. Add egg mixture to dry ingredients and stir until well combined.
   


6. Add the chocolate mixture to the other ingredients in a three batches, stirring well after each addition. Stir until mixture is smooth and well combined.
   


7. Pour mixture into prepared pan and bake for about 1 hour and 15 minutes (24cm pan) or 1 hour and 30 minutes (23cm pan). Insert a knife or skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out clean, the cake is ready. If not, return the cake to the oven and bake for a further 5-10 minutes before testing the cake again.
   


8. When cooked through, remove cake from oven, cover with a clean tea towel and allow to cool in the pan.


9. When the cake has cooled to room temperature, remove from the pan and turn it upside down to give a flat surface for icing.

Ganache Recipe
300g chocolate (we used 150g milk chocolate and 150g dark chocolate)
60g butter
62ml (1/4 cup) thickened cream

1. Place chocolate, butter and cream in a medium saucepan. Stir over low heat until chocolate and butter are melted and mixture is smooth. Remove from heat and allow to cool to a spreadable consistency.
   


2. Spread ganache over cake using a palette knife or flat bladed knife.
   


3. Store the cake in an airtight container in the refrigerator and bring it to room temperature before serving.

credits to exclusivelyfood