First time in ages that I have made a chocolate mud cake. Double chocolate in the cake and chocolate glace spread over the top and drizzled down the side. It was lovely and moist and didn’t last very long everyone loved it, here’s the recipe give it a try.
CHOCOLATE MUD CAKE
Ingredients
Cake
250g unsalted butter
200g dark chocolate
1 cup sugar
125g flour, sifted
60g SR flour, sifted
1/4 cup cocoa powder
2 eggs
1-1/4cups hot water
½ cup Grand Marnier (optional)
Ganache
100g dark chocolate, chopped
2tblspn cream
Method
Melt butter and chocolate in a double boiler over simmering water or carefully in the microwave. Add the sugar and hot water. Heat until sugar dissolves, stirring so the mixture is well combined. Stir in both flours and cocoa, then beat in eggs. Pour into a greased and floured 8-serve bundt tin (similar to a muffin tin) (I use an ordinary 20cm dia cake tin) and bake at 160C to 170C for 50 to 60 minutes. It will be ready when the cake crumbs cling to an inverted skewer in clumps. Stand in the tin for 5 to 10 minutes before turning out onto a plate to cool.
Optional: Pour in ½ cup Grand Marnier while still warm. This helps with the moisture and cuts back with the richness.
To make ganache, melt chocolate and cream together either in a double boiler or in the microwave until well combined. Allow to cool slightly until it is of an almost thick pouring consistency. Place cooled cake on a rack with a large plate underneath, then pour ganache over cake. Allow to set 1 to 2 hours before serving. The ganche will be firm, smooth and shiny.
Tried and tested and very yummy
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