Going to be making this Friday for when the BIL and #1 niece visit for
the weekend.

http://aww.ninemsn.com.au/ARTICLE.aspx?id=230369


Mud cake with satin chocolate glaze

INGREDIENTS

250g butter, chopped
200g dark chocolate, chopped
2 cups (440g) caster sugar
1 1/3 cups (330ml) water
1 tablespoon dry instant coffee
¾ cup (110g) plain flour
¾ cup (110g) self-raising flour
¼ cup (25g) cocoa powder
3 eggs, beaten lightly

Satin chocolate glaze
200g dark chocolate, chopped
2/3 cup (160ml) thickened cream
silver cachous or dragée cake decorations, optional

NOTE: This cake can be made up to four days ahead. Store in an
airtight container.

METHOD

Grease a deep 19cm square cake pan, then line the base and sides with
baking paper.

Combine the butter, chocolate, sugar, water and coffee in a medium
saucepan; stir over a low heat, without boiling, until the butter is
just melted and the mixture is smooth. Transfer chocolate mixture to a
large bowl, allow to cool for 10 minutes.

Preheat the oven to slow (150°C). Whisk the combined sifted plain and
self-raising flours and cocoa into the chocolate mixture in two
batches, then whisk in the eggs. Pour mixture into the prepared pan.

Bake in a slow oven for about 1¾ hours. Cover the cake pan with foil;
cool cake in pan.

For the satin chocolate glaze, combine the chocolate and cream in a
medium heatproof bowl, stir over barely simmering water until smooth.

Spread a thin layer of glaze all over the cold cake. Stand remaining
glaze at room temperature until thickened slightly, then spread over
top and sides of cold cake.

Sprinkle the top with the decorations, if desired.

Un-iced cake suitable to freeze. Satin chocolate glaze suitable to
microwave.

Cook's note
This cake is best stored at room temperature for optimum texture and
flavour.