Difference between revisions of "*Mina's Chocolate Mud Cake"
From zen2
(Created page with "===Ingredients=== <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> *1 c buttermilk *½ c oil *250g dark chocolate *1 c hot coffee (instant coffee + moch...") |
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*½ c oil | *½ c oil | ||
*250g dark chocolate | *250g dark chocolate | ||
| − | *1 c hot coffee (instant coffee + mochaccino ) | + | *1 c hot coffee (instant coffee+mochaccino) |
*2 c flour | *2 c flour | ||
*2 tsp baking soda | *2 tsp baking soda | ||
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*2 eggs | *2 eggs | ||
</div> | </div> | ||
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===Chocolate Ganache Icing:=== | ===Chocolate Ganache Icing:=== | ||
*400g dark chocolate, broken into pieces | *400g dark chocolate, broken into pieces | ||
Latest revision as of 22:04, 19 January 2019
Ingredients
- 1 c buttermilk
- ½ c oil
- 250g dark chocolate
- 1 c hot coffee (instant coffee+mochaccino)
- 2 c flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup caster sugar
- ½ cup cocoa
- 2 eggs
Chocolate Ganache Icing:
- 400g dark chocolate, broken into pieces
- 1 cup cream
Method
- Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
- Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.
- In a large bowl, mix the flour baking soda, baking powder,Sugar and cocoa.
- Mix the eggs and buttermilk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.
- Pour into the prepared tin and bake for 1 hour.
- When tested, fudgy crumbs will still adhere to a skewer.
- This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack.
- When cold, cut the cake in half using a serrated knife, ice the centre and top with thick chocolate ganache icing.
Chocolate Ganache
- Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt.