Chocolate Mocha Fudge Cake

Ingredients (serves 12)

• 250g butter, chopped
• 200g dark chocolate, chopped
• 1 1/2 cups caster sugar
• 1/3 cup cocoa powder, sifted
• 1 tablespoon instant espresso coffee powder (see note)
• 2 eggs, lightly beaten
• 1 1/2 cups plain flour, sifted
• 1 cup self-raising flour, sifted

• Chocolate ganache

• 150g dark chocolate, chopped
• 1/3 cup pure cream

Method

1. Preheat oven to 160°C/140°C fan-forced. Grease an 8cm-deep, 25cm (top) fluted ring pan.
2. Place butter, chocolate, sugar, cocoa, coffee powder and 2 cups cold water in a saucepan over medium heat. Cook, stirring, for 8 to 10 minutes or until melted and smooth (do not boil). Remove from heat. Cool for 20 minutes.
3. Add eggs. Whisk to combine. Add plain flour and self-raising flour. Whisk until smooth. Pour into prepared pan. Bake for 1 hour or until a skewer inserted in cake comes out clean. Cool in pan for 20 minutes. Turn out onto a wire rack to cool completely.
4. Make ganache: Place chocolate and cream in a heatproof microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth.
5. Place cake on plate. Spoon over ganache. Set aside for 10 minutes. Serve.

Notes

• 
  Espresso is stronger than regular instant coffee powder. If you don't like coffee, omit from recipe or use 2 teaspoons vanilla extract or 2 tablespoons hazelnut liqueur instead.