Best ever chocolate cake

Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F. This mixture is quite runny, use a solid cake tin not a springform tin. Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides

For the Cake: In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly

In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs

Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended

Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean

Turn cake onto wire rack to cool

Truffle mixture:

In a bowl over a pan of simmering water melt chocolate, stirring frequently.

Cool slightly, then stir in icing sugar, butter and cream until well blended.

Chocolate Glaze:

In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm

Assembling The Cake:

Cut cooled mud cake into layers.

Spread truffle mixture between layers with a palette knife.

Position cake on wire cake rack and pour warm glaze over the top.