Chocolate Mud Cake
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You’ll need:
1 cup plain flour
1 cup self-raising flour
1/2 cup dark cocoa powder
1/2 tsp bicarbonate of soda
2 1/2 cups sugar
250g dark chocolate, chopped
250g butter
3/4 cup water
1/2 cup buttermilk
2 tbsp oil
2 tbsp instant espresso coffee
granules or powder
4 eggs
For the icing:
200g dark chocolate, chopped
200g butter
Here’s how:
-
Preheat the oven to warm (160C). Brush a deep, 23cm square cake tin
with melted butter or oil. Line the base and sides with baking paper,
extending at least 2cm above the rim. -
Sift the flours, cocoa and bicarbonate of soda into a large bowl.
Stir in the sugar and make a well in the centre. -
Put the chocolate and butter in a pan. Add the water and stir over
low heat until the butter and chocolate dissolve. Using a large metal spoon,
gradually stir the chocolate mixture into the dry ingredients. -
Whisk together the buttermilk, oil, coffee and eggs in a large jug and add
to the cake mixture. Stir until the ingredients are well combined and smooth.
Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer
comes out clean when inserted in the centre. Leave the cake in the tin to cool
completely before turning out. -
To make the icing, combine the chocolate and butter in a small pan and stir
over low heat until smooth. Cool to room temperature, stirring often, until the
mixture is thick enough to spread. (You can speed up this process by refrigerating
the mixture.) Turn the cake upside down so that the uneven top becomes the base,
and spread the icing completely over the cake. Allow the icing to set slightly
before serving.
… i made chocolate brownies last week.. this week, i’ll give this recipe a try!