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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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It is a moist cake but not quite as heavy as some mud cakes I have eaten. Ingredients:
1 cup plain flour |
1 cup self-raising flour |
1/2 cup dark cocoa |
1/2 teaspoon bicarbonate of soda |
2 1/2 cups sugar |
250 g dark chocolate, chopped |
250 g butter |
3/4 cup water |
1/2 cup buttermilk |
2 tablespoons oil |
2 tablespoons instant espresso coffee powder |
4 eggs |
200 g dark chocolate, chopped |
200 g butter |
Directions:
1. Preheat oven to warm (160°C).
2. Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
3. Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
4. Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
5. Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
6. Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
7. Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
8. Leave the cake in the tin to cool completely before turning out.
9. To make the icing:.
10. Combine the chocolate and butter in a small pan and stir over low heat until smooth.
11. Cool to room temperature, stirring often, until the mixture is thick enough to spread.
12. You can speed up this process by refrigerating the mixture.
13. Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
14. Allow the icing to set slightly before serving.
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