2 September, 2015
C4K Chocolate Mud Cake
C4K Chocolate Mud Cake
Makes: 1 x 20cm round cake
Ingredients:
- 250g butter
- 200g dark chocolate melts
- 375ml chocolate milk
- 220g caster sugar
- 175g plain flour
- 1 teaspoon baking powder
- 3 tablespoon cocoa powder
- 2 large eggs
- 2 teaspoons vanilla essence
Ganache Ingredients:
- 100g dark chocolate melts
- 1/2 cup cream
Method:
- Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forces) and completely line and grease a 20cm round springform tin
- In a saucepan over a low heat melt the butter, chocolate melts and the chocolate milk together, whisk continually until smooth and the chocolate is melted
- Add the sugar and stir until completely dissolved and transfer the chocolate mixture to a heat proof bowl
- Sift the flour, baking powder and cocoa powder into the chocolate mix and whisk through until smooth and well combined
- In a small jug lightly whisk together the eggs and vanilla and the whisk through the chocolate mixture whisking as you are pouring in and continuing to whisk for another 30 seconds until smooth and well combine, the batter will be very runny
- Pour the batter into the prepared cake tin and cook for 60 minutes or until cake skewer comes out clean
- Allow the cake to cool completely in the tin before trying to remove
- To prepare the ganache place the cram in a small saucepan and over low heat until heat until it is just about to boil
- Add in the chocolate melts, stir through and then turn the heat off the stove
- Continue to stir until it is glossy and the chocolate is fully melted
- Pour the ganache into a heat proof container and place in the fridge until starts to thicken
- When the ganache is thick and gloss remove the cake from the tin and place on a wire rack and evenly pour the ganache over the top of the cake and ensuring it runs down the sides of the cake for a beautiful glossy smooth finish
- Leave as is or top with some fresh strawberries as seen in the picture.
Recipe Notes:
- To be stored in an air tight container and kept below 27 degrees and to be consumed within 5 days
- The cake is able to be frozen, however not the ganache and to be consumed within 30 days.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.