CHOCOLATE FUDGE CAKE

1 cup strong black coffee
226 grams (1 cup) butter
3/4 cup cocoa
2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarb soda
2 cups plain flour
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
1/2 cup sour cream

preheat oven to 180c (350f). line bottom and grease sides of

23 cm (9 inch) springform tin.

in the microwave or on the stove, melt the coffee, butter and

cocoa together. cool.

place the sugar, baking powder, bicarb soda, salt and flour

into a large bowl and using an electric mixer, beat in the

coffee mix.

add the vanilla, eggs and cream and beat until well combined.

pour into tin and cook for approx. 1 hour or until a skewer

comes out clean.

cool in tin for 10 minutes then remove sides of tin invert

onto a wire rack and remove bottom of tin. turn top up again

and cool completely on rack.

ice and decorate as desired. I used whipped chocolate ganache

and maltesers.

WHIPPED GANACHE

200 grams dark cooking chocolate
100 mls thickened cream

2 tablespoons icing sugar

in a heatproof bowl over a pot of boiling water, melt the

chocolate and cream together, stirring until smooth.

place bowl in fridge and cool until just set.

using an electric mixer, beat the chocolate until it changes

colour.  beat in the icing sugar until well combined.

spread or pipe over cake.