Chocolate mud Cake with Sour Cream Chocolate Ganache

What you need:

Melted butter, for greasing
200g butter, chopped
100gms good quality dark cooking chocolate, chopped  60mls (1/4 cup) water
30g (1/4 cup) cocoa powder, sifted
2 tablespoons espresso instant coffee powder
1 teaspoon vanilla essence
220g (1 cup) caster sugar
3 large eggs at room temperature (over 55g each)
115g (3/4 cup) self-raising flour, sifted

 Ganache Icing

250g dark cooking chocolate, chopped
1/3 cup of sour cream

        1. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.

        2. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.

What to do:

1. Preheat oven to 1850°C fan forced. Brush a deep 22cm round cake pan with melted butter to grease. Line the base with non-stick baking paper.
2. Step 2
   Combine butter, chocolate, water, cocoa, coffee and vanilla essence in a medium saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. ( Remove from heat and stand for 10 minutes or until mixture is lukewarm.
3. Step 3
   Meanwhile: use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined.
4. Step 4
   Pour the mixture into prepared cake pan and bake in preheated oven for 45 minutes or until a butter knife comes out almost clean
5. Step 5
   Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool, ice with ganache and white chocolate shards
   

   

   Chocolate mud Cake with Sour Cream Chocolate Ganache