View source for *Mina's Chocolate Mud Cake

===Ingredients===
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*1 c buttermilk
*½ c oil
*250g dark chocolate
*1 c hot coffee (instant coffee+mochaccino)
*2 c flour
*2 tsp baking soda
*1 tsp baking powder
*1 cup caster sugar
*½ cup cocoa
*2 eggs
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===Chocolate Ganache Icing:===
*400g dark chocolate, broken into pieces
*1 cup cream
===Method===
#Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
#Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.
#In a large bowl, mix the flour baking soda, baking powder,Sugar and cocoa.
#Mix the eggs and buttermilk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.
#Pour into the prepared tin and bake for 1 hour.
#When tested, fudgy crumbs will still adhere to a skewer.
#This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack.
#When cold, cut the cake in half using a serrated knife, ice the centre and top with thick chocolate ganache icing.
===Chocolate Ganache===
*Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt.