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Fudgy chocolate cake

Ingredients

200g good quality dark chocolate, about 60% cocoa solids

200g butter

1 tbsp instant coffee granules

85g self-raising flour

85g plain flour

tsp bicarbonate of soda

200g light muscovado sugar

200g golden caster sugar

25g cocoa powder

3 medium egg

75ml buttermilk (5 tbsp)

grated chocolate or curls, to decorate

For the ganache

200g good quality dark chocolate, as above

284ml carton double cream (pouring type)

2 tbsp golden caster sugar

Method

Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven

to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in

pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in

with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold

water and pour into the pan. Warm through over a low heat just until everything

is melted don t overheat. Or melt in the microwave on Medium for about 5

minutes, stirring half way through.

While the chocolate is melting, mix 85g self-raising flour, 85g plain flour,

bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and

25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps.

Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.

Now pour the melted chocolate mixture and the egg mixture into the flour

mixture, stirring just until everything is well blended and you have a smooth,

quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour

30 minutes if you push a skewer in the centre it should come out clean and

the top should feel firm (don t worry if it cracks a bit). Leave to cool in the

tin (don t worry if it dips slightly), then turn out onto a wire rack to cool

completely.

When the cake is cold, cut it horizontally into three. Make the ganache: chop

200g good quality dark chocolate into small pieces and tip into a bowl. Pour a

284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and

heat until it is about to boil. Take off the heat and pour it over the

chocolate. Stir until the chocolate has melted and the mixture is smooth.

Sandwich the layers together with just a little of the ganache. Pour the rest

over the cake letting it fall down the sides and smoothing to cover with a

palette knife. Decorate with grated chocolate or a pile of chocolate curls. The

cake keeps moist and gooey for 3-4 days.