Classic Chocolate Mudcake

CAKE

1. Combine all ingredients in a mixing bowl.

2. Using a paddle, mix on slow speed for 1 minute. Scrape bowl.

3. Mix for a further 2 minutes on slow speed.

4. Deposit into paper lined baking tin.

5. Bake at 160°C until baked through.

6. Transfer to wire rack to cool.

SUGAR SYRUP

1. Bring sugar and water to the boil.

2. Lightly brush over cooked mudcake while it is still warm.

GLAZE

1. Combine water and thickened cream in a saucepan and bring to the boil.

2. Add cocoa powder and caster sugar and stir until combined. Continue to heat until mixture reaches 106°C.

3. Remove from heat and pour over chopped dark chocolate and mix until smooth.

4. Cool glaze to 37°C.

5. Place cake on a wire rack with a drip tray beneath and pour glaze over the cake, covering entirely.

6. Decorate as desired.

TIP

1. Glaze can be stored in refrigerator until ready to use, warm to 37°C before glazing cake.