Zutaten für Chocolate Mud Cake
- Plain Flour
- Self Raising Flour
- Dark Cocoa
- Bicarbonate Of Soda
- 2 cups caster sugar
- Dark Chocolate
- 50g unsalted butter (for icing)
- ½ cup boiling water
- 1 cup buttermilk
- ½ cup vegetable oil
- Instant Espresso Coffee Powder
- 2 large eggs
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Zubereitung von Chocolate Mud Cake
- Preheat oven to 160°C (320°F). Grease and flour a deep 23cm square cake tin.
- Line the base and sides of the tin with baking paper, extending at least 2cm above the rim.
- Sift together 2 cups plain flour, ¾ cup unsweetened cocoa powder, and 2 teaspoons baking soda into a large bowl.
- Add 2 cups caster sugar and make a well in the centre.
- In a separate saucepan, melt 200g dark chocolate and 150g unsalted butter over low heat. Stir in ½ cup boiling water until smooth.
- Gradually pour the melted chocolate mixture into the dry ingredients, stirring with a large metal spoon until just combined.
- In a jug, whisk together 1 cup buttermilk, ½ cup vegetable oil, 1 tablespoon instant coffee granules dissolved in 2 tablespoons hot water, and 2 large eggs.
- Add the wet ingredients to the chocolate mixture and stir until smooth.
- Pour the batter into the prepared tin and bake for 1 hour 40 minutes, or until a wooden skewer inserted into the centre comes out clean.
- Let the cake cool completely in the tin before inverting it onto a wire rack.
- For the ganache icing:
- Combine 100g dark chocolate and 50g unsalted butter in a small saucepan. Stir over low heat until smooth and glossy.
- Remove from heat and let cool to room temperature, stirring occasionally, until thick enough to spread. Refrigerate if needed to speed up the process.
- Invert the cake so the slightly uneven top becomes the base. Spread the ganache evenly over the cake.
- Let the icing set slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
170g
Fat
170g
Carbs
24g
