Chocolate Mud Cake

Ingredients for the Cake

    250g butter
    200g dark chocolate
    375ml strong coffee
    450g caster sugar
    175g plain flour
    1 tsp baking powder
    3 tbsp cocoa powder
    2 free-range eggs
    2 tsp vanilla extract

Ingredients for the Icing

    125ml water
    30g dark brown sugar
    175g unsalted butter, cubed
    300g good-quality dark chocolate, finely chopped

Instructions for the Cake

    Pre-heat the oven to 180C fan-forced and grease and line a 25cm springform tin.
    In a small saucepan, melt the butter, chocolate and coffee over low heat, stirring, until the chocolate has dissolved.
    Add the sugar to the pot and stir it in until it has dissolved too.
    Pour the mixture into a heat-proof bowl.
    Sift the flour, cocoa and baking powder over the top and whisk them into the liquid then whisk in the eggs then the vanilla.
    Once everything is combined, pour the batter into the cake tin.
    Bake the cake for 1 hour or until a cake tester inserted in the middle comes out clean.
    Leave the cake to cool completely in the tin.

Instructions for the Icing

    Put the water, 30g dark sugar and 175g butter in a pan over a low heat to melt.
    When the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so all the chocolate is heated.
    Leave it for a minute or two and then whisk until the icing turns smooth and glossy.
    Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.
    When the cake has cooled spread it with the fudge icing.