Chocolate Mud Cake.... with satin chocolate glaze

Had another birthday and another reason to make a cake!

This cake was dense and moist. Very rich in flavour and essentially is also depends on the type of dark chocolate you use. I used 80% cocoa Columbian dark chocolate and all those who ate it loved the density and richness of the chocolate taste.

Ingredients

250g butter, chopped
200g dark eating chocolate, chopped
2 cups caster sugar
1 1/3 cups warer
1 tablespoon dry instant coffee (for the mocha touch)
3/4 cup plain flour
3/4 cup self raising flour
1/4 cup cocoa powder (I used premium belgian dark chocolate)
3 eggs, beaten lightly

For satin glaze :
200g dark eating chocolate, chopped
2/3 cup thickened cream or heavy cream

Method

1. Grease and line deep 19cm square cake pan.
2. Combine butter, dark chocolate, sugar, water and coffee in a saucepan, stir over low heat without boiling until butter is just melted and mixture is smooth. Transfer to large mixing bowl and allow to cool for at least 10 minutes.
3. Preheat oven to 300F.
4. Combine sifted flours and cocoa powder. 
5. Whisk in (keep adding the flours  mixture) into the chocolate mixture. Add in the eggs bit by bit while beating until batter is smooth. Pour into prepared pan.
6. Bake for 1 3/4 hours. Once done, cover cake with foil and allow to cake to cool in the pan. This step will allow the moisture to stay in the cake.
7. Make the satin glaze. Combine chocolate and cream in a heatproof bowl and melt using double boiler method. Stir until smooth. Double boiling is when you heat water in a pan and put the bowl with the chocolate in the pan. The heat from the simmering water will melt the chocolate.
8. Spread a thin layer of the warm glaze over cold cake. Allow the glaze to stand at room temperature until it thickens slightly. Then spread over the top and sides of the cake. Sprinkle top with decorations if desired. 

(sorry for the lack of pictures....this was very last minute)