Mud Cake
This stunning chocolate cake with creamy ganache topping is ideal as the centrepiece at the tea table.
250g butter, chopped
200g dark chocolate, chopped
2 cups caster sugar
1 cup cold water
2 eggs, lightly beaten
1 cup self-raising flour, sifted
1 1/2 cups plain flour, sifted
1/4 cup cocoa powder, sifted
chocolate flakes, to serve
Chocolate ganache
200g dark chocolate, chopped
2/3 cup thickened cream
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.
Step 2
Melt butter in a large saucepan over medium-low heat. Add chocolate, sugar and 1 cup cold water. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to large bowl. Cool for 10 minutes.
Step 3
Add eggs. Stir to combine. Add flours and cocoa. Stir until smooth. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes or until a skewer inserted in the centre has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool.
Step 4
Meanwhile, make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread. Spread over cake. Top with chocolate flakes. Stand for 10 minutes or until ganache is set. Serve.
http://www.taste.com.au/recipes/19420/mud+cake
