To make the mud cake:

1. Preheat your oven to 150°C fan.
2.  Line and grease an 8-inch round cake tin
3. To start, whisk the the eggs and sugars until light and foamy. This will take a few minutes so it’s worth using an electric whisk but of course you can use good old fashioned elbow grease.
4. Once light and foamy, you can slowly add the melted chocolate. Keep whisking to incorporate and then add the oil. 
5. Now add flour, cocoa, bicarbonate of soda and salt. Add the water and the coffee. Mix well to combine and then pour into your prepared tin. 
6. Bake for 1 hour to 1 hour and 15 minutes. The cake is ready if the skewer comes out clean. If there are any crumbs attached to the skewer, pop the cake back into the oven for several minutes.
7. Once cooked, remove the cake from the oven and leave to cool completely in the tin. 
8. Once cool, remove the cake from the tin, you can use a serrated knife to cut the top off but I never do with this cake recipe. Then smother the top with the chocolate ganache. Pile on the whipped cream and leave to chill in the fridge for a few hours. 
9. Remove from the fridge about 20 minutes before serving (unless it’s very hot in which case it’s safer to keep it in the fridge otherwise the cream will be a melty disaster). 

For the milk chocolate ganache:

1. Heat the cream in a pan until it’s shimmering but not bubbling. Then remove from the heat and stir in the chopped chocolate. Whisk until there are no lumps of chocolate and leave to set at room temp until it’s a spreadable consistency.

For the whipped cream:

1. Simply add the cream, the icing sugar and the malt powder to a bowl and whisk until thickened. Careful not to over-whisk it.
2. To assemble spread the ganache over the top of the cake, spoon on the cream. Dust over some cocoa powder and you’re done!