For the mud cake
Preheat oven to 170°C.
Grease, line and flour the side of a 22cm round cake tin.
In large saucepan place butter, chocolate, sugar and boiling water. Gently combine over low heat until all ingredients are melted completely. Let cool.
Place flour, cocoa, eggs, buttermilk, vanilla and vinegar in the bowl of a freestanding electric mixer with paddle attachment, and pour cooled chocolate mixture on top. On low speed, beat until all combined and there are no pockets of flour through the mixture.
Pour mixture into the greased and lined cake tin, and bake for 40 minutes. Let cake cool in tin for 10 minutes before transferring to wire cooling rack.
For the ganache
Add the cream to a saucepan and bring to the boil, then lower heat.
Add the chocolate and stir until melted and combined with the cream. Cool slightly and fold through the butter. Let cool and thicken before icing your cake.
Make sure your ganache or icing is light and fluffy. This is really important as it makes it easier to ice.
Technically I will ice the cake twice when decorating. Firstly ice your cake by spreading ganache over the top of your cake, and if desired bringing down the sides of your cake.
Then I ice the cake by making decorative ganache droplets that sit on top of the cake. If you’re game to attempt this (it’s not too hard!), fill a piping bag half full with the icing – definitely not more than two thirds full. Twist and hold the end of the piping bag with one hand, and rest the tip of the bag in your other hand.
Squeeze the icing at the top of the bag very gently to loosen any air bubbles. Do a few test runs to get some confidence.
When you feel comfortable, hold the bag vertically with the nozzle close to your cake, squeeze the icing out gently to make a dot the desired size, stop squeezing, release some pressure and draw up sharply to make your tip.
Lastly, top the cake with crushed meringues (you can buy these at your local cake shop or even grocery store) and fresh berries.