Chocolate Mud Cake
A dark rich chocolate cake best served with ice-cream or pouring cream.
- 125g (4oz) Butter
- 100g (3½oz) Dark Chocolate
- 125ml Hot Water
- 2 tsp Coffee
- 60ml Liqueur
- 200g (7oz) Soft Brown Sugar
- 100g (3½oz) Plain Flour
- 40g (1½oz) Self Raising Flour
- 2 tbsp Cocoa
- 1 egg
- For the Filling
- 300ml Double Cream
- 600g (1.3lbs) Dark Chocolate (broken into chunks)
Level of difficulty Average
Preparation time 25mins
Cooking time 80mins
Cost Average budget
Pre-heat oven to 160°C, 325°F, Gas Mark 3.
Grease and line a 6 inch round tin.
Combine butter, chocolate, water, coffee and liqueur in a saucepan and cook over a low heat until butter and chocolate have melted.
Remove from heat and sugar and leave to cool.
Sift flour and cocoa over the chocolate mix and fold in egg.
Pour into prepared tin and bake for 1 hour and 20 minutes. Leave to cool in the tin for 15 minutes before turning out on to a wire cooling rack.
For the filling add cream to a saucepan and heat until bubbling around the edges. Stir in the chocolate until it is smooth.
Leave to cool until it is firm enough to hold a soft peak. Fill and cover sides and top of the cake.
This cake will appear to be uncooked in the middle if tested with a skewer due to the nature of this cake. To test if this cake is baked through the skewer should have some crumb left on it but not be wet.
For a chocolate orange cake, substitute the water with orange juice and add Cointreau liqueur.
For a light and fluffy version substitute the self-raising flour for plain flour and add 1 tsp of baking powder and 1 tsp of bicarbonate of soda.