Mud Cake

1. Preheat the oven to 140C/285F
2. Line the bottom and sides of an 8-inch cake tin
3. Combine the chocolate, milk, espresso, and butter in a small saucepan and heat over medium-low heat until completely melted
4. Remove from the heat and allow to cool to room temperature
5. Once cooled add the eggs and vanilla extract, and whisk until smooth
6. In another bowl sift together the flour, cornflour, baking powder, salt, sugar, and brown sugar
7. Whisk until well combined
8. Add the wet ingredients to the dry ingredients and mix until just combined
9. Pour the cake batter into the lined cake tin and bake for 70 minutes, or until the cake bounces back when pressed in the center
10. Remove from the oven and cool completely

Ganache

1. Combine the ingredients in a microwave-safe bowl
2. Microwave at 30-second intervals, mixing in between each burst until completely melted
3. Cool for 5 minutes
4. Remove your cake from the tin and place on a wire rack
5. Pour over the top of your cooled cake

Drizzle (optional)

1. Combine the chocolate and cream in a microwave safe bowl
2. Microwave at 30-second intervals, mixing in between each burst until completely melted
3. Pour the ganache into a piping bag and make a small cut on the piping bag
4. Pipe the drizzle of white chocolate over the cake
5. Place the cake in the fridge for 15 minutes, or until the ganache is set
6. Slice and enjoy!