I have never been a huge fan of cake. When choosing a sweet dish I would select fruit pies, puddings, slices, ice cream and pavlova ahead of cake (but not all at once!). Lately though I have been giving cake another chance, making more of them, and ordering cake desserts when we are dining out.
Chocolate Mud cake is a must have! A good mud cake is moist and very chocolatey! Slightly warm and served with a dollop of whipped cream… oh heaven! I have been making this recipe for two years now. Every family birthday I get the same request. “Mud cake pleeease!!!!!”
And since I am such a kind generous person I will share this recipe with you.
I’m nice like that.
So here it is. You will need:
1 tbsp fresh lemon juice
1 cup milk
1/2 cup oil
250g dark chocolate
1 cup hot strong coffee
2 cups flour
2 tsp Baking Soda
1 tsp Baking Powder
1 cup Sugar
1/2 cup cocoa
Preheat oven to 180 C. Line the base of a 22cm springform tin with non stick baking paper and spray with non stick baking spray.
Mix the lemon juice with the milk and set aside to sour the milk.
Place oil, chocolate and coffee in a small saucepan and heat gently, stirring often until chocolate melted and the mixture is smooth. Cool.
In a large bowl, mix the sifted flour, baking powder, baking soda and cocoa with sugar.
Mix the eggs with the soured milk, then mix into the cooled chocolate mixture. Pour into the dry ingredients and whisk until smooth.
Place into the prepared tin and bake for one hour. When tested with a skewer fudgy crumbs will adhere to the skewer. This is the desirable mud cake texture.
Cool for 15 minutes in tin and then turn onto wire rack to cool completely. Split the cake in half and fill the centre with the ganache frosting (I sometimes spread some boysenberry jam on the bottom layer and then the ganache). Replace the top layer and completely cover the cake with the remaining frosting. It will dry to a glossy finish.
For the icing
Place 400g dark chocolate and 1 cup cream in a saucepan. Stir over medium heat until chocolate is melted. Cool then refrigerate 30-40 minutes until a thick spreadable consistency.
Serve. Enjoy. Have some more.
Disclaimer: Try this at your peril. I will not be held responsible for expanding waistlines or the appearance of cellulite.