Ultimate Mud Cake

• 250 g unsalted butter
• 250 g dark chocolate
• 2 tablespoons instant coffee (optional)
• 185 ml hot water
• 150 g plain flour
• 150 g self raising flour
• 1/2 cup cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 2 1/4 cups caster sugar
• 125 ml buttermilk (or alternatively 125ml Milk and 1/4tsp vinegar)
• 4 eggs
• 2 tablespoons oil

1. Grease 22 cm round tin, and line with baking paper. Make sure paper is extended 5cms above top of tin.
2. Cut unsalted butter cut into cubes.
3. Melt Chocolate, Butter, Water and coffee over hot water bath.
4. Stir to combine and cool.
5. Sift plain flour, self raising flour, cocoa powder and Bi-Carb Soda into a bowl.
6. Stir in castor sugar.
7. Make a well in the centre.
8. In a jug mix together eggs, oil and buttermilk.
9. Stir egg mixture into flour mixture with large metal spoon do not to overstir.
10. Then gradually stir in melted chocolate mixture.
11. Pour mixture into prepared tin, and bake at 160 C for 1 hour and 45 minutes.
12. If cake still looks wet/raw in middle, bake for 5-10 mins more.
13. When cooked, remove from oven.
14. Cool in tin until completely cold before turning out.
15. Can be refridgerated in an airtight container for up to 3 weeks, or in a cool dry place for 1 week.
16. Can be frozen for up to 2 months.
17. Decorate cake as desired with your favourite Ganache recipe.

unsalted butter, chocolate, instant coffee, water, flour, flour, cocoa powder, bicarbonate of soda, caster sugar, buttermilk, eggs, oil

Taken from www.food.com/recipe/ultimate-mud-cake-310197 (may not work)