chocolate mud cake
- 250g unsalted butter, chopped
- 200g dark chocolate, chopped
- 1⅓ cups (330ml) milk
- 1½ cups (330g) caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1½ cups (225g) plain flour, sifted
- ¼ cups (35g) self-raising flour, sifted
- ¼ cup (25g) cocoa, sifted, plus extra for dusting
chocolate ganache icing
- 150g dark chocolate, chopped
- ½ cup (125ml) single (pouring) cream
- Preheat oven to 150°C. Place the butter, chocolate, milk, sugar and vanilla in a large saucepan over medium heat and stir occasionally for 6 minutes or until melted and smooth. Set aside to cool slightly. Add the eggs and whisk to combine. Pour into a large bowl, add the flours and cocoa and whisk until smooth.
- Pour into a lightly greased 22cm round cake tin lined with non-stick baking paper and cook for 1 hour 25 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin.
- To make the chocolate ganache icing, heat the chocolate and cream in a small saucepan over a low heat, stirring, until melted and smooth. Set aside to cool completely.
- When the cake has cooled, remove from the tin, dust with cocoa and serve with the ganache icing. Serves 10–12
TIPS + TRICKS:
+ This cake is best served and stored at room temperature.
© DONNA HAY GROUP
