200g dark chocolate, chopped
250g unsalted butter, chopped
1 tbsp instant coffee
250g self-raising flour
250g caster sugar
4 eggs, lightly beaten
1 tsp vanilla extract
150ml sour cream
150g dark chocolate
150g milk chocolate
125ml thickened cream
Preheat oven to 160°C. Line your cake tin. 23cm is the norm, but I do it in a slightly bigger one 25cm so the cake is less thick. If you want more height go with 23cm or smaller.
In a double boiler add the chocolate, butter, instant coffee and milk and melt gently until combined.
Remove from the heat and cool slightly.
Next sieve the flour and cocoa together and then mix in the caster sugar.
Now add the beaten eggs and vanilla extract to the melted chocolate mix, then the sour cream.
Finally fold through the flour.
Bake for 60 to 70 minutes open depending or until a skewer comes out clean.
Leave to cool in the tin.
To make the ganache, again use a double boiler method and melt the ingredients together. Stir until smooth, and leave in the fridge to cool and thicken.
Pour over the cake and place back in the fridge to set.
Slice and serve with cream.
Happy mud cake munching all 🍰