Caramilk Mud Cake

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Recipe's preparation

Cake
1. Preheat oven to 160 degrees c.
2. Prepare a 20 or 25 cm round cake tin - spray with cooking spray and line the bottom with a circle of baking paper.
3. Combine 180g of chocolate, butter, sugar & hot water and mix for 2.30m at 80 degrees, speed 1.5 with mc on. Continue for longer if needed until it is all disolved.
4. Insert butterfly whisk and place lid on with no mc.
5. Place a bowl on top to measure the flours.
6. 2m, speed 2, add a spoonful of flour through the mc hole at a time. Lightly whisk egg and vanilla essence together and pour through mc hole. Continue mixing until smooth.
7. Pour into prepared tin and cook for approx 1 hour. Be careful not to over cook. Cake is ready when a skewer comes out damp but clean.
8. Allow cake to cool in the tin for at least 30m.
Ganache
1. Add 240g of chocolate and the cream. Melt for 3m, 80 degrees and speed 1.5.
2. Leave to cool before icing cake. If you would like more of a whipped ganache leave the ganache to cool, insert butterfly whisk and whip for at least 2 minutes (depending on the desired thickness) speed 3.5.