Chocolate Mud Cake
250g (9 oz) unsalted butter
250g (9 oz) dark chocolate, broken
2 Tbsp instant espresso coffee powder
150g (5 1/2 oz) self-raising flour
60g (1/2 cup) cocoa powder
1/2 tsp bicarbonate soda
550g (2 1/2 cups) sugar
2 Tbsp oil
125ml (1/2 cup) buttermilk
For the Glaze:
250g (9 oz) good-quality dark cooking chocolate, chopped
125ml (1/2 cup) cream
145g (2/3 cup) caster (superfine) sugar
Lightly grease a deep 22cm (8 3/4 inch) round cake tin, then line the base and side with baking paper, extending at least 2cm (3/4 inch) above the rim.
Make a rich chocolatey liquid of the butter, chocolate, coffee and 185ml (6 fl oz) hot water by melting over low heat. Take off the hob. Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the middle. Use a large metal spoon to fold the combined eggs, oil and buttermilk into the dry ingredients, then do the same with the gooey chocolate.
Spoon the batter into the tin and bake for 1 hour 40 minutes in a 160c (315f/Gas 2-3) oven. Test with a skewer and, if it doesn’t come out clean, cook for another 5 minutes or so. Cook in the tin. When completely cold, remove from the tin and sit on a cooling rack.
To make the glaze, melt all the ingredients in a pan over low heat. Bring to the boil, reduce the heat and simmer for 5 minutes. Remove from the heat and cool slightly. Pour the glaze over the cake, making sure the sides are evenly covered.