CHOCOLATE MUD CAKE:

INGREDIANTS:

BUTTER ,CHOPPED -250 GM
DARK EATING CHOCOLATE,CHOPPED COARSELY - 200 GM
CASTER SUGAR -440 GM
MILK -250 ML
VANILLA EXTRACT -1 TEASPOON
BOURBON -80 ML
PLAIN FLOUR - 225 GM
SELF-RAISING FLOUR - 35 GM
COCOA POWDER - 25 GM
EGGS -2


DARK EATING CHOCOLATE GANACHE:

CREAM -80ML
DARK EATING CHOCLATE - 200 GM


CHILLI CHERRIES:

WATER - 500 ML
CASTER SUGAR - 165 GM
FRESH RED THAI CHILLI,HALVED LENGTH WAYS -1
STAR ANISE -1
WHOLE BLACK PEPPERCORNS - 6
ORANGE PEEL -10 CM
FROZEN CHERRIES -300 GM

METHOD:

PREHEAT OVEN TO MODERATELY SLOW[170C/150 C FAN-FORCED].GREASE DEEP 22 CM-ROUND CAKE PAN;LINE BASE WITH BAKING PAPER .

COMBINE BUTTER,CHOCOLATE,SUGAR,MILK,EXTRACT AND BOURBON IN MEDIUM SAUCEPAN;STIR OVER LOW HEAT UNTIL SMOOTH.TRANSFER TO LARGE BOWL;COOL 15 MINUTES.WHISK IN SIFTED FLOURS AND COCOA,THEN EGGS.

POUR MIXTURE INTO PAN;BAKE ABOUT 1 HOUR 30 MINUTES.

MEANWHILE ,MAKE CHILLI CHERRIES.

STAND CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

MEANWHILE ,MAKE DARK CHOCOLATE GANACHE BY BRINGING CREAM TO A BOIL IN SMALL SAUCEPAN.REMOVE FROM HEATTHEN ADD CHOCOLATE STIR UNTIL SMOOTH.

SPREAD COLD CAKE WITH GANACHE AND SERVE WITH CHILLI CHERRIES.

CHILLI CHERRIES:

STIR THE WATER,SUGAR,CHILLI,STAR ANISE,PEPPERCORNS AND PEEL IN MEDIUM SAUCE PAN OVER LOW HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES.BRING TO A BOIL;BOIL 2 MINUTES .ADD CHERRIES FROM PAN;BRING SYRUP TO BOIL.BOIL 10 MINUTES OR UNTIL SYRUP THICKENS SLIGHTLY;COOL.RETURN CHERRIES TO PAN.