1 tablespoons fresh lemon juice
1 cup milk
1/2 cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 cup Chelsea White or Raw Sugar
1/2 cup cocoa
2 eggs

For the Chocolate Ganache icing
400g dark chocolate, broken into pieces
1 cup cream

Method

Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form

tin with non-stick baking paper and spray with non-stick baking spray.

Mix the lemon juice with the milk and set aside for it to sour the milk.

Place oil, chocolate and hot coffee in a microwave bowl or small saucepan

and heat gently, stirring often, until chocolate is melted and the mixture smooth.

Cool. In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa.

Mix the eggs and soured milk into the cooled chocolate mixture then whisk this

into the dry ingredients.

Add the eggs to the cooled chocolate mixture, whisking to incorporate the

mixture into the dry ingredients. Combine thoroughly. Pour into the prepared tin

and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer.

This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin,

then turn out and cool further on a wire rack. When cold, split the cake in half

using a serrated knife and fill the centre and frost the top with thick

Chocolate Ganache icing.

For the Icing
Place both chocolate and cream in a saucepan and stir over medium heat

until chocolate is melted and the mixture is smooth. Cool then refrigerate

for 30 - 40 minutes until the mixture is a thick spreading consistency.

Chill the frosted cake and serve with softly whipped cream or thick yoghurt.

Serves 10-12