Chocolate mud cake

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Recipe's preparation

Preheat oven to 150oC
Grease and line a deep 23cm round tin (with lining going higher than the rim)
Place broken pieces of chocolate in TM bowl and turn to speed 5 and slowly increase to speed 7.
Add butter, coffee, sugar and water in TM bowl 37oC, 5mins, Speed 2.
Check that all mixture is melted together.
Add remaining ingredients (except eggs) mix 60 seconds turning up to speed 6. Scrape slides and mix another 20 seconds on Speed 5.
Wit’s blades running on Speed 4, add eggs to lid with cup in place. Check for egg shell and let through.
Mix for 1 minute, Speed 3-4
pour mixture into cake tin. Ensure it is not filled to rim.
Bake for about 1 hour and 30minutes. Insert a skewer into the centre of the cake to test (mud cakes should be moist and will have some residue in skewer, it should not be wet).
Remove from oven
cover with clean towel and allow to cool, remove from tin and refrigerate.

Make ganache
Add chocolate in pieces to TM bowl, turn speed slowly to speed 7
Add cream and heat at 50oC, 2 mins, Speed 3.
Allow to cool before spreading ganache over cake then refrigerate.
NOTE: mudcake can be prepared up to one week before it is needed and also freezes well. Ganache is spread more easily when the cake has been refrigerated.