Chocolate Mud Cake ( stacking)

Shams Dark Choc Mud Cake
225g dark lindt or callebaut chocolate(break into pieces)
300ml water
1tsp coffee
340g butter
250g sugar
300g cake flour
50g cocoa(nomu)
1 1/2 tsp. bicarbonate of soda
4 eggs(free range)
1 tsp vanilla extract(vanilla man ,alcohol free)

Preheat oven to 160 degrees celcius and fan forced 140degrees celcius.In a saucepan add first 5ingredients together stir over medium heat until butter and chocolate melts and sugar dissolves.

Leave aside for 15 minutes to cool.

Sift the dry ingredients.
Whisk in sifted dry ingredients into chocolate mixture a little at a time .
Lastly whisk in the eggs and vanilla extract.
Cooking time for cakes +- 1 hour(depends on oven.)Cupcakes 15-25mins.Cool cake in pan.Do not try and rush the cooling process of this cake - best to leave in tin overnight and then turn out (to avoid cracking!)It is moist and dense and keeps really well.It gives you a week to torte, ganache, fondant and decorate and it .It taste best from the second day .For milk choc mud cake reduce sugar by 50g.

Shams Dark ChocolateGanache
600g dark chocolate(lindt or callebaut,broken into pieces )
250ml must be double thick cream( WOOLWORTHS AYRSHIRE DOUBLE THICK CREAM)
Place the chopped chocolate in a medium sized bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat and when it begins to bubble on the sides remove from heat.Immediately pour the cream over the chocolate . Stir with a whisk until smooth.Then transfer to a glass bowl and leave it aside to cool.Pipe swirls once it has thicken or ganache your cake.