Black Forest Mud Cake - cooking recipe

Ingredients

7 oz semi-sweet chocolate
1 cup (2 sticks) butter, chopped
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tbsp instant coffee granules
1 3/4 cups flour, sifted
1/4 cup self-rising flour, sifted
2 tbsp unsweetened cocoa powder
2 None eggs
1/3 cup buttermilk
2/3 cup heavy cream, whipped
1 can (16 oz) pitted black cherries, drained
None None Maraschino cherries, to garnish
None None FOR THE CHOCOLATE GANACHE
8 oz semi-sweet chocolate, chopped
2/3 cup light cream
1 tbsp cherry brandy
None None FOR THE CHOCOLATE CURLS
4 oz semi-sweet chocolate, at room temperature

Preparation

Preheat the oven to 325\u00b0F. Lightly grease a deep 9-inch round cake pan; line the bottom and side with parchment paper.
Break the chocolate into a medium saucepan. Add the butter, sugars, 1 cup hot water and coffee. Stir on low heat for about 2-3 mins, or until smooth. Transfer the mixture to a large bowl; cool for 10 mins.
Whisk the flours, cocoa powder, eggs and buttermilk into the chocolate mixture. Pour into the prepared pan.
Bake for about 1 hour 20 mins. Cool in pan 20 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the chocolate ganache, break the chocolate into a small saucepan. Add the cream and brandy. Stir on low heat for 1-2 mins, or until smooth. Let stand until thickened and spreadable.
For the chocolate curls, scrape the blade of a large sharp knife, or cheese slicer, over the flat side of the chocolate. Or, use a vegetable peeler to make smaller curls.
Split the cake in half. Place bottom layer on a cake plate. Spread with half the ganache. Top with whipped cream and cherries. Top with the top cake layer. Spread with remaining ganache. Top with chocolate curls and maraschino cherries.