For the truffles:
- Heat the double cream and butter over a pan of simmering water to just about boiling point.
- Divide the mixture into three smaller bowls. Add the milk, dark and white chocolates to the different bowls. Stir until thickened.
- Add the Tia Maria to the dark chocolate ganache.
- Add the Baileys to the milk chocolate.
- Add the raspberry liqueur to the white chocolate.
- Chill all three in the fridge overnight.
For the mud cake:
- Pre-heat oven to 180°c.
- Melt together the butter, dark chocolate, coffee powder and hot water in a pan.
- In a jug whisk the buttermilk, eggs and oil together.
- In a bowl mix together the flours, cocoa powder, bicarbonate of soda and sugar. Make a well in the centre of the mixture.
- Pour the jug contents into the well of the dry ingredients. Stir to combine everything.
- Then add the chocolate mixture and stir to combine.
- Pour the mixture into greased muffin tins. Bake in the oven for 30 minutes.
For the chocolate mousse:
- Place a bowl over a pan of simmering water. Add the 55g of sugar, egg yolks, cream and cocoa powder and melt.
- Add the butter and chocolate and stir until the mixture looks like mud.
- Beat the egg whites and 100g of sugar to soft peaks and gently stir into the mixture.
- Chill in the fridge until ready to assemble the cakes.
For the chocolate topping:
- Place a clean bowl over the pan of simmering water. Melt together the butter and chocolate and then allow to cool until it thickens.
For the truffles:
- When the mixtures have firmed up, roll each one out into balls.
- Roll the truffles in cocoa powder / grated chocolate and refrigerate until needed.
- Whisk together the double cream and crème fraiche.
- When the cakes are cool, slice them through the middle.
- Spread the chocolate mousse on the lower half of the cakes and sandwich the two halves together again.
- Smooth the topping over the top and sides of the cakes and decorate with the truffles