Hazelnut mud cake with fudge frosting | Women's Weekly Food

Ingredients

• 360 gram dark eating chocolate, coarsely coarsely chopped
• 225 gram butter, coarsely chopped
• 3/4 cup (165g) firmly packed light brown sugar
• 3/4 cup (180ml) water
• 3/4 cup (110g) plain flour
• 1/4 cup (35g) self-raising flour
• 1/2 cup (50g) ground hazelnuts
• 2 eggs
• 1/3 cup (80ml) hazelnut-flavoured liqueur
• Fudge frosting
• 45 gram butter, coarsely chopped
• 1/3 cup (75g) firmly packed light brown sugar
• 1 tablespoon water
• 2 tablespoon hazelnut-flavoured liqueur
• 1 cup (160g) icing sugar
• 2 tablespoon cocoa powder