Chocolate Mud cakeFrom hooch 9 years ago
- 1 tablespoons fresh lemon juice shopping list
- 1 cup milk shopping list
- 1/2 cup oil shopping list
- 250g dark chocolate, broken up or roughly chopped shopping list
- 1 cup hot strong coffee, can be strong instant shopping list
- 2 cups flour shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1 cup White or raw sugar shopping list
- 1/2 cup cocoa shopping list
- 2 eggs shopping list
- For the chocolate Ganache icing shopping list
- 400g dark chocolate, broken into pieces shopping list
- 1 cup cream shopping list
How to make it
- Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
- Mix the lemon juice with the milk and set aside for it to sour the milk.
- Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool. In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa. Mix the eggs and soured milk into the cooled chocolate mixture then whisk this into the dry ingredients.
- Add the eggs to the cooled chocolate mixture, whisking to incorporate the mixture into the dry ingredients. Combine thoroughly. Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, split the cake in half using a serrated knife and fill the centre and frost the top with thick Chocolate Ganache icing.
- For the Icing
- Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt