Who doesn't like a decadent mud cake. This is great to make if you have only just started baking or a great cake to make on a Sunday to take to work Monday and impress your work collegues.
Serves 12 Prep 20 minutes Cook 1 Hour 40 Minutes
EQUIPMENT Large Saucepan, 22cm round deep cake pan, wooden spoon, baking paper, whisk, skewer, small saucepan, serving plate.
INGREDIENTS 225g butter, (chopped) 2 180g blocks dark cooking chocolate (chopped) 1/2 cup milk 1/2 cup cold water 1/3 cup coffee & chicory essence 3 teaspoons instant coffee 1 3/4 cup caster sugar 1 1/2 cups plain flour 1/4 cup self raising flour 1/4 cup cocoa powder 2 eggs 1/3 cup thickened cream
LET'S COOK 1. Place butter, 1 180g block chocolate, milk, cold water, coffee essence, instant coffee and sugar in the large saucepan over a medium heat. Cook stirring occasionally for 5 to 6 minutes or until smooth. Remove from heat. Cool for 30 minutes. 2. Preheat oven to 150/130 fan-forced. Grease the cake pan and line base and sides with 2 layers of baking paper. 3. Sift the flours and cocoa powder into cooled chocolate mixture, add egg and whisk. Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until skewer inserted comes out clean. Cool in pan. 4. To make the dark chocolate ganache. Place the remaining chopped chocolate & cream in a small saucepan on medium heat. Stir until chocolate has melted. Set aside for 15 minues until thickened. 5. Place cake on serving plate. Top with ganache. Stand for 10 minutes & serve.
YUMMY IN MY TUMMY
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