How to make Rich Moist Chocolate Mud Cake

Preheat your oven to 160°C and grease a round cake tin (9 inches in diameter) with a little butter.

In a large saucepan, melt the butter and dark chocolate together over low heat, stirring often until smooth. This slow melting process ensures a luscibly smooth and rich mixture.

Add the sugar to your chocolate mixture, followed by the hot coffee, letting everything dissolve together wonderfully.

Once it has cooled slightly, mix in the cocoa powder and thoroughly whisk in the eggs (one at a time). It should have a beautiful, glossy look by now.

Then add buttermilk and vanilla essence, ensuring they are mixed in perfectly before proceeding. This combination enhances both the moistness and aroma of the cake.

Lastly, sift in the self-raising flour and fold it gently with the mixture, ensuring there are no lumps.

Pour the cake mixture into your greased tin and bake for about 1.5 hours or until a skewer inserted comes out mostly clean. If the cake top browns too quickly, cover it with aluminum foil. This will prevent it from getting overly dry.

While your cake is cooling, prepare the ganache by melting dark chocolate and heavy cream over a double boiler till you achieve a silky consistency.

Stir the ganache occasionally until it's cooled, this will keep it glossy. Once the cake has completely cooled, spread your ganache generously on top.