Step 1

Preheat the oven to 160ºC. Line the base of a 22cm round baking pan with baking paper. Spray the sides with oil and dust lightly with flour.

Step 2

Place the butter, chocolate, sugar and water in a saucepan and stir over a low heat for 3-4 minutes until the sugar has dissolved and all the ingredients are combined. Stir in the vanilla essence and set aside for 20 minutes to cool.

Step 3

Meanwhile, sift the flours and cocoa into a large mixing bowl and make a well in the centre.

Step 4

Pour in the cooled liquid and, using a large whisk, mix all the ingredients until they are well combined and the mixture is smooth. Mix in the lightly beaten eggs.

Step 5

Pour the mud cake mixture into the prepared pan and bake for about 1¼ hours, or until a skewer inserted into the centre of the cake comes out clean (or fudgy). Cover the cake with a clean tea towel and leave it in the pan to cool.

Step 6

To make the ganache, place the chopped chocolate into a bowl. Heat the cream until just before it comes to a boil. Pour the cream over the chocolate and stir gently until combined. Leave at room temperature until the ganache has reached a spreadable consistency. Smooth generously over the top and sides of the cake.