If there is one thing that I can’t say no to its a decent piece of chocolate mud cake and this recipe taken from Taste, is one that everyone should attempt to bake.. to die for!
- Melted butter, for greasing
- 200g butter, chopped
- 100g good-quality dark cooking chocolate (like Plaistowe Cooking Chocolate), chopped
- 60mls (1/4 cup) water
- 30g (1/4 cup) cocoa powder, sifted
- 2 tablespoons espresso instant coffee powder
- 1 teaspoon vanilla essence
- 220g (1 cup) caster sugar
- 3 eggs, at room temperature
- 115g (3/4 cup) self-raising flour, sifted
Preheat oven to 160°C. Brush a deep 22cm round cake pan with melted butter to grease. Line the base with non-stick baking paper.
Combine butter, chocolate, water, cocoa, coffee and vanilla essence in a medium saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. (See microwave tip 1.) Remove from heat and stand for 10 minutes or until mixture is lukewarm.
Meanwhile: use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined.
Pour the mixture into prepared cake pan and bake in preheated oven for 55 minutes or until crumbs cling to a skewer inserted into the centre of the cake. (Do not be concerned if the surface cracks a little).
Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool.
Spread icing (see related recipe) over the cooled cake. Leave to stand for 30 minutes or until the icing is firm. Cut the cake with a warm knife to prevent the icing from cracking.
For more amazing recipes visit Taste here