So with a single cake pan and a wooden spoon, I set out to bake this cake. Please excuse the aesthetics on this one and don’t let it fool you for a single moment. This cake was so very good, I was amazed. I know I will make this recipe again. This cake was down right delicious. I think I might’ve jumped the gun when I tried to sandwich the cake with the icing. I now know better. I would’ve had a better looking cake had I just iced it on top. Which is why I don’t have a picture of the entire cake, just one enticing piece 🙂 That’s something I know I will do differently the next time. But all said, this is a winner of a recipe.
Chocolate Mud Cake with Dark Chocolate Ganache
Adapted from: La Mia Vita Dolce
For the cake –
400g butter, chopped into cubes
400g dark chocolate, chopped
15g instant coffee powder
2 tsp vanilla extract
60 ml water
225g all-purpose flour
1 tsp baking powder
6 large eggs
440g caster sugar
Preheat the oven to 160°C.
Line a 9″ round cake tin with parchment paper and lightly grease it.
Place the butter, chocolate, coffee, vanilla and water in a saucepan over low heat. Stir and heat till melted. Set aside and cool to room temperature.
Sift the flour and cocoa into a bowl. Sift another 2 times.
Beat the eggs and sugar till pale and thick.
Add the chocolate mixture and beat till combined.
Fold in the flour cocoa mixture.
Pour the batter into the prepared cake tin.
Bake for 90 minutes or till done.
Leave it in the baking tin to cool for about 10 minutes.
Take it out of the cake tin and cool it down completely.
Note: According to the Donna Hay Magazine, where this recipe is originally from, she recommends testing a mud cake with a skewer. Piece the skewer into the center of the cake. It will emerge coated in cake. Roll the cake from the skewer onto your fingertips. If it balls up and feels tacky, the cake is done. Take the cake out of the oven.
For the ganache –
250 ml single cream
300g dark chocolate, chopped
Place the cream and chocolate in a saucepan over low heat and stir till melted and smooth.
Cool to room temperature.
To assemble –
When the cake has completely cooled, spread the completely cooled ganache over the cake.
Note: I did cut and split the cake into 2 layers and placed some ganache in the center. This is something I won’t do the next time, it just messes up the finish. I would recommend baking the layers separately, if you’re keen on a layered mud cake.