Mud Cake

Preheat the oven to 150°C (300°F). Grease and line a round cake pan (20cm (8-inch)) with 10cm (4-inch) sides) line the bottom and sides of the cake pan with baking paper, the reason it can be hard to remove from the pan.
Baking time approximately 1 hour and 30 minutes at 150C in a fan forced oven.
Use a loose bottom cake pan for mud cakes so that it’s easy to remove.

In a medium saucepan, dissolve together the chocolate, butter, water, sugar, vanilla extract, instant coffee.
Stir occasionally until the chocolate and butter have melted and are smooth. Remove the bowl from heat and let it cool slightly.

Mixing the dry ingredients:
In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large mixing bowl stir together slightly cooled chocolate mixture with egg, cold milk, and vegetable oil.
Mixing until just combined.

Gradually add the dry ingredients to the chocolate mixture.
Mix well after each addition, ensuring all ingredients are thoroughly combined.

Pour the batter into the prepared cake pan.

Bake in the preheated oven for approximately 70-90 minutes.
Adjust the baking time to your oven, or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs.
If you press the top of the cake with your finger, it shouldn't move.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Once the cake has cooled, you can frost it with your preferred icing or enjoy it plain.
Dust with powdered sugar, add a chocolate ganache, or decorate as desired.
Now, you can savour the delightful taste and texture of your homemade mud cake.
Enjoy!