This is just a favourite mud cake that I decorated as a Halloween idea. I had a vision of frogs and worms coming out of the mud, I am not terribly artistic, so the picture shows my take on that vision. If you are very arty, you will probably do a better job.
225g butter, chopped
150g chopped dark chocolate
1/2 cup milk
3 tsp espresso coffee powder
1/3 cup Kahlua or other coffee flavoured liqueur
1 & 3/4 cup caster sugar
2 eggs, lightly beaten
1 & 1/2 cups gluten free plain flour
1/4 cup gluten free self raising flour
1/4 cup cocoa powder
180g dark chocolate, chopped
1/3 cup thickened cream
Lollies to decorate – I used Freddo heads and yoghurt straps. If you browse at your local lolly shop you will probably find something interesting.
Preheat oven to 130 celcius for a fan forced oven, 150 if not. You will need a deep, 22 cm round tin. Either use a silicon pan or if using a springform, grease and line with paper.
Cake – Place butter, chocolate, milk, 1/2 cup cold water, coffee, Kahlua and sugar in a large heavy based pan over a medium heat. Cook until smooth, stirring occasionally. Cool 30 minutes. Whisk in egg, flours and cocoa into cooled mixture. Pour into pan and bake for 1 & 1/2 hours, testing with a skewer. If it is browning too much, cover with foil during cooking. Cool in pan then remove to a rack.
Ganache – Place chocolate in a microwave safe bowl, and cook for 30 seconds on high. Shake bowl. Repeat process 3 – 4 times until you can see the chocolate is softening and melting. Take out and beat thoroughly to finish melting and smoothen. Add cream. Put in fridge until it has thickened enough to spread on cake.
Decorate as you wish.