Food magazine’s chocolate mud cake

1.Preheat the oven to 160°C (conventional, not fan-baked). Line the base of a 22cm round baking pan with baking paper. Spray the sides with oil and dust lightly with flour.

2.Place the butter, chocolate, sugar and water in a saucepan and stir over a low heat for 3-4 minutes until the sugar has dissolved and all the ingredients are combined. Stir in the vanilla essence and set aside for 20 minutes to cool.

3.Meanwhile, sift the flours and cocoa into a large mixing bowl and make a well in the centre.

4.Pour in the cooled liquid and, using a large whisk, mix all the ingredients until they are well combined and the mixture is smooth. Mix in the lightly beaten eggs.

5.Pour the mud cake mixture into the prepared pan and bake for about 1 ¼ hours, or until a skewer inserted into the centre of the cake comes out clean (or fudgy). Cover the cake with a clean tea towel and leave it in the pan to cool.

6.To make the ganache, place the chopped chocolate into a bowl. Heat the cream until just before it comes to a boil. Pour the cream over the chocolate and stir gently until combined. Leave at room temperature until the ganache has reached a spreadable consistency. Smooth generously over the top and sides of the cake.