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Chocolate Mud Cake
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This is a very, very rich chocolate cake, amazing with vanilla ice cream!
Ingredients
At a glance
Categories
Makes
12 fat slices!
- 250g unsalted butter
- 250g dark chocolate, chopped
- 2 tablespoons instant coffee powder
- 150g Self Raising flour
- 150g plain flour
- ½ cup cocoa powder
- ½ teaspoon bicarbonate of soda
- 2 ¼ cups caster sugar
- 4 eggs, lightly beaten
- 2 tablespoons oil
- ½ cup buttermilk
Icing - 150g unsalted butter, chopped
- 150g dark chocolate, chopped
Method/steps
- Preheat the oven to a warm 160. Lightly grease a deep 22cm round cake tin and line with baking paper making sure the paper around the side extends at least 5cm above the top edge.
- Put the butter, chocolate and coffee in a pan with ¾ cup hot water and stir over low heat until smooth. Remove from the heat.
- Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined eggs, oil and buttermilk and, using a large metal spoon, slowly stir in the dry ingredients. Gradually stir in the butter mixture.
- Pour the mixture (it will be quite wet) into the tin and bake for 1 ¾ hours. Test the centre with a skewer, the skewer may be slightly wet. Remove the cake from the oven. If the top looks raw bake for another 5-10 minutes, then remove. Leave in the tin until completely cold, then turn out and wrap in plastic wrap.
- For the icing, combine the butter and chocolate in saucepan and stir over low heat until the butter and chocolate are melted. Remove and cool slightly. Pour over the cake and allow it to run down the side.
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