Chocolate mud cake Ingredients 200 g butter, chopped 100 g dark chocolate, chopped 60 ml water 30 g cocoa powder, sifted 1 tsp instant coffee powder 1 tsp vanilla sugar/essence 220 g caster sugar 3 eggs, room temperature 115 g self-raising flour, sifted Chocolate Ganache 150 g good quality dark chocolate 120 ml double cream Method; Preheat oven to 160°C. Brush a deep 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 saucepan. Cook, whisking constantly, over low heat until smooth and well combined. Remove from heat and stand until mixture is lukewarm. With an electric beater 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 over the cooled cake. Ganache; Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Posted on: Sun, 03 Aug 2014 23:14:02 +0000
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