• Pre-heat oven 170°C/150°F fan forced (338°F/302°F fan forced).
• Butter and line a 23cm (9”) round, deep, cake tin.
• Place chocolate, butter, sugar and milk in a large heavy based saucepan. Stir over a low heat until all the ingredients have melted and combined.
• Take chocolate mixture off the heat and pour into a large bowl. Leave to cool until lukewarm (around 15-20 minutes).
• Once chocolate mixture has cooled, whisk in eggs. Then whisk through flour and baking powder.
• Pour cake mixture into the prepared cake tin. Place in oven and bake for 1 hour 45 minutes, or until cooked through.
• It is cooked when an inserted skewer comes out of the cake clean.
• Turn cake out onto a wire rack and leave to cool completely.
• Once the cake has completely cooled, trim top of cake to make it flat and even. Then cut the cake into three even layers.
• Place the bottom layer of the mud cake on a suitably sized cake board or serving plate/cake stand. If using a cake stand, please note that this cake must be kept in the fridge.
• Place ⅓ of the whipped ruby chocolate ganache on top of the bottom layer. Spread the ganache out evenly right to the edges with an offset spatula or spoon.
• Place the middle layer of the cake on top of the ganache, and then add ⅓ of the ganache on top of the middle layer. Spread out evenly as with the bottom layer.
• Place top layer on top of the ganached middle layer and place remaining ganache on top of the cake. Smooth out evenly covering the top of the cake.
• Smooth the ganache around the that is visible between the cake layers to create the naked cake look.
• Place ruby chocolate cherries around the top of the cake for decoration.

Ruby Chocolate Cherries

• While the cake is cooling make the ruby chocolate cherries. Simply melt the ruby chocolate in a small bowl. Once melted dip cherries in chocolate and place on baking paper on tray. Place cherries in the fridge to set and until needed to decorate the cake.

Whipped Ruby Chocolate Ganache

• Place half (300ml) of the cream in a saucepan over a high heat and bring to the boil. Add the ruby chocolate and stir until the chocolate has melted and the mixture is smooth.
• Place in the fridge to cool.
• In the bowl of a stand mixer place remaining cream (300ml). Whisk until soft peaks form.
• Add the chilled chocolate mixture to the cream and whisky until thick and combined. Be careful to not over mix or you will end up with ruby chocolate butter.