Chocolate Mud Cake

Method

1. Heat the double cream and butter over a pan of simmering water to just about boiling point.
2. Divide the mixture into three smaller bowls. Add the milk, dark and white chocolates to the different bowls. Stir until thickened.
3. Add the Tia Maria to the dark chocolate ganache.
4. Add the Baileys to the milk chocolate.
5. Add the raspberry liqueur to the white chocolate.
6. Chill all three in the fridge overnight.

1. Pre-heat oven to 180°c.
2. Melt together the butter, dark chocolate, coffee powder and hot water in a pan.
3. In a jug whisk the buttermilk, eggs and oil together.
4. In a bowl mix together the flours, cocoa powder, bicarbonate of soda and sugar. Make a well in the centre of the mixture.
5. Pour the jug contents into the well of the dry ingredients. Stir to combine everything.
6. Then add the chocolate mixture and stir to combine.
7. Pour the mixture into greased muffin tins. Bake in the oven for 30 minutes.

1. Place a bowl over a pan of simmering water. Add the 55g of sugar, egg yolks, cream and cocoa powder and melt.
2. Add the butter and chocolate and stir until the mixture looks like mud.
3. Beat the egg whites and 100g of sugar to soft peaks and gently stir into the mixture.
4. Chill in the fridge until ready to assemble the cakes.

1. Place a clean bowl over the pan of simmering water. Melt together the butter and chocolate and then allow to cool until it thickens.

1. When the mixtures have firmed up, roll each one out into balls.
2. Roll the truffles in cocoa powder / grated chocolate and refrigerate until needed.

1. Whisk together the double cream and crème fraiche.
2. When the cakes are cool, slice them through the middle.
3. Spread the chocolate mousse on the lower half of the cakes and sandwich the two halves together again.
4. Smooth the topping over the top and sides of the cakes and decorate with the truffles