MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fudgy Chocolate Cake
Categories: Cakes
Yield: 1 Cake

200 g Good quality dark chocolate;
-about 60% cocoa solids
200 g Butter
1 tb Instant coffee granules
85 g Self-raising flour
85 g Plain flour
1/2 ts Bicarbonate of soda
200 g Light muscovado sugar
200 g Golden caster sugar
25 g Cocoa powder
3 md Egg
75 ml Buttermilk (5 tb)
Grated chocolate or curls;
-to decorate

MMMMM--------------------------GANACHE-------------------------------
200 g Good quality dark chocolate;
-as above
284 ml Double cream (pouring type)
2 tb Golden caster sugar

Butter a 20 cm round cake tin (7.5 cm deep) and line the base.
Preheat the oven to fan 140°C/conventional 160°C/ gas 3. Break 200
g good quality dark chocolate in pieces into a medium, heavy-based
pan. Cut 200 g butter into pieces and tip in with the chocolate, then
mix 1 tb instant coffee granules into 125 ml cold water and pour into
the pan. Warm through over a low heat just until everything is melted
don't overheat. Or melt in the microwave on Medium for about 5
minutes, stirring half way through.

While the chocolate is melting, mix 85 g self-raising flour, 85 g
plain flour, bicarbonate of soda, 200 g light muscovado sugar, 200 g
golden caster sugar, and 25 g cocoa powder in a big bowl, mixing with
your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and
stir in 75 ml (5 tb) buttermilk.

Now pour the melted chocolate mixture and the egg mixture into the
flour mixture, stirring just until everything is well blended and you
have a smooth, quite runny consistency. Pour this into the tin and
bake for 1 hour 25 minutes to 1 hour 30 minutes if you push a skewer
in the centre it should come out clean and the top should feel firm
(don't worry if it cracks a bit). Leave to cool in the tin (don't
worry if it dips slightly), then turn out onto a wire rack to cool
completely.

When the cake is cold, cut it horizontally into three.

Make the ganache:

Chop 200 g good quality dark chocolate into small pieces and tip into
a bowl. Pour a 284 ml carton of double cream into a pan, add 2 tb
golden caster sugar, and heat until it is about to boil. Take off the
heat and pour it over the chocolate. Stir until the chocolate has
melted and the mixture is smooth.

Sandwich the layers together with just a little of the ganache. Pour
the rest over the cake letting it fall down the sides and smoothing
to cover with a palette knife. Decorate with grated chocolate or a
pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Recipe FROM: <gemini://gmi.noulin.net/cooking/105.gmi>

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