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

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    " It was excellent "
    2muchmuffintop ate it and said...
    sounds delicous>>>>> Ill have 2 give this recipe a crack
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