Chocolate Mud Cake
250g salted butter
250g semi sweet chocolate, chopped (can use dark chocolate)
2 tablespoons instant coffee granules
150g self raising flour
150g plain flour
60g unsweetened cocoa powder
½ tsp bicarbonate of soda (baking soda)
200g castor sugar (increase sugar if you are not going to frost this cake)
4 eggs (large) lightly beaten
125ml butter milk
2 Tablespoon oil
¾ cup hot water (185g)
Grease an bundt pan well. Preheat oven to 160C.
Melt butter, chocolate and coffee granules in a sauce pan with the ¾ cup of hot water. Put on low heat and keep stirring until smooth. Put aside.
Put eggs, oil and buttermilk into a large bowl and whisk until combined.
Sift both flours, cocoa powder and soda together. Stir in the sugar and make a well in the middle. Add the egg mixture slowly and stir until mixed. Gradually stir in the butter mixture as well.
Pour into prepared pan and bake at 160C for an hour. Test at the 50 minutes mark. If skewer comes out clean, it’s done. Otherwise, continue for a further 5-10 minutes. Remove from oven and let cool slightly before unmoulding and allow cake to cool completely.
Pour prepared ganache over it and freeze until set before slicing.
To prepare ganache, add 150g of dark chocolate and 150g of butter into a large bowl and microwave at 20 secs intervals, stirring in between, until smooth. Alternatively, heat on low fire on your stove, stirring constantly until butter and chocolate melted. Remove and cool slightly before applying on to cake.