Coffee Frosted Mud Cake

Method

1. Preheat oven 160°C fan forced. Grease and line a 20 cm round cake tin with baking paper. Combine butter, chocolate, coffee, and sugar in a heatproof bowl over simmering water. Stir until smooth. Remove from heat and allow to cool 5 minutes.
2. Attach the Flex Edge beater to the KitchenAid® Stand Mixer. Add cream and chocolate coffee mixture to the bowl. Mix on speed 2 until incorporated. While the motor is still running, add eggs, one at a time, and mix until combined. Add sugar and mix well.
3. Sift the flour, cocoa and baking powder together. Turn off mixer, add the flour mixture and mix on speed 1 until just combined. Do not over mix. Pour mixture into prepared pan and smooth surface with a spatula.
4. Bake on middle shelf of oven for 1 hour, or until skewer comes out clean when tested. Remove from oven and allow to cool completely.
5. For the Espresso cream; Combine the liqueur and coffee powder in a cup, stand in a saucepan of hot water, stir until coffee powder has dissolved. Cool 10 minutes.
6. Attach the wire whisk to the KitchenAid® Stand Mixer. Add cream and chocolate coffee mixture to the bowl. Mix on speed 2 until incorporated. Increase to speed 10 and mix until soft peaks form. Turn the mixer off. Add the mascarpone and sugar, mix on speed 2 until just combined. Slowly pour in the liqueur, mix on speed 1 until just combined.
7. Spread the cream over the cake, dust with extra cocoa powder.