Chocolate mud cake

METHOD

1. Preheat oven to 180°C combi-steam with 300ml of water. Place the butter, chocolate, milk, sugar and vanilla in a large saucepan over medium heat and stir occasionally for 6 minutes or until melted and smooth. Set aside to cool slightly. Add the eggs and whisk to combine. Add the sifted flours and cocoa and whisk until smooth.

2. Pour into a lightly greased 22cm round cake tin lined with non-stick baking paper and cook for 25-30 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin.

3. To make the chocolate ganache icing, heat the chocolate and cream in a small saucepan over a low heat, stirring, until melted and smooth. Set aside to cool completely.

4. When the cake has cooled, remove from the tin, dust with cocoa and serve with the ganache icing.