Dark chocolate mud cake

Method

• 1
  Place butter, chocolate, milk, 1/2 cup cold water, liqueur, coffee powder and sugar in a large saucepan over medium heat. Cook, stirring occasionally, for 5 to 6 minutes or until smooth. Remove from heat. Cool for 30 minutes.
• 2
  Preheat oven to 150°C/130°C fan-forced. Grease a 6cm-deep, 22cm round (base) cake pan. Line base and side with 2 layers of baking paper. Whisk flours, cocoa powder and egg into cooled chocolate mixture. Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out with crumbs clinging (cover cake with foil if over-browning during cooking). Cool in pan.
• 3
  Make Dark chocolate ganache. Place chocolate and cream in a microwave-safe heatproof bowl. Microwave on medium (50%) for 2 minutes or until smooth, stirring with a metal spoon halfway through. Set aside for 15 minutes or until thickened.
• 4
  Place cake onto a plate. Top with ganache. Stand for 10 minutes. Serve.