Rich Chocolate Mud Cake

Ingredients

1 tsp instant coffee (remove if making white chocolate version)
1 cup (250ml) water
250g unsalted butter, cubed
200g chocolate (white, milk or dark)
2 cups (440g) caster sugar
4 large eggs, lightly beaten
2 tbsp (40ml) vegetable oil
½ cup (125ml) full cream milk
3 tsp Queen Organic Vanilla Bean Paste
1 cup (150g) self-raising flour, sifted
1 cup (150g) plain flour, sifted
½ cup (60g) cocoa, sifted (replace with same amount of plain flour if making white choc mud cake)
½ tsp bicarbonate of soda

Preheat oven to 160C (fan forced). Grease and line the base and sides of a 20cm deep round cake tin with baking paper. Set aside.
Combine coffee and water in a medium saucepan over a low heat. Add butter, chocolate and sugar stirring occasionally until mixture is smooth. Set aside to cool completely.
Combine eggs, vegetable oil, milk and Vanilla Bean Paste in a jug. Add to cooled chocolate mixture, mixing until just combined.
Sift remaining ingredients into a large bowl, mixing to combine. Make a well in the centre and pour in chocolate mixture, stirring to combine. Pour into prepared tin and bake for 1 hour 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10 minutes before inverting onto a wire rack to cool completely.

Place chopped chocolate into a small, heat proof bowl, set aside. Melt cream in a small saucepan over medium heat until just simmering.
Remove from heat and pour over chocolate. Allow to sit for 3-4 minutes, before mixing until smooth.
Allow to come to room temperature before placing in the fridge until it is a spreadable consistency. Spread over top of cake and dust with cocoa powder to serve.