THE BEST CHOCOLATE MUDCAKE
INGREDIENTS
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Yields: 1 6 inch cake, about 4 inches high Print this recipe
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INGREDIENTS
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For the Chocolate Mudcake:
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250g unsalted butter
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200g dark chocolate (i used a mixture of Valrhona Jivara 40% and Araguani 72%)
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1 tablespoon instant coffee
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330 ml cups warm water
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225g self-raising flour
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180g caster sugar
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31g cocoa powder
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2 large eggs, room temperature
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1 teaspoon pure vanilla extract
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For the Chocolate Ganache:
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150g heavy cream
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300g dark chocolate couvertures
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METHOD
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For the Chocolate Mudcake:
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1. Preheat oven to 150°C. Grease and line base and sides of 2 cake pans with parchment paper.
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2. Combine chopped butter, chopped chocolate, coffee and water in a saucepan. Stir over low heat until chocolate is melted. Set aside to cool for 15 minutes, then transfer mixture to bowl of mixer.
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3. Add caster sugar to the mixture and beat well until dissolved. Add sifted flour, cocoa powder, lightly beaten eggs and vanilla extract.
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4. Pour mixture into prepared pans. If possible, use a digital kitchen scale and weigh pans for even layers.
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5. Bake for 1 to 1-1/2 hours or until a tester inserted in the cake comes out clean.
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6. Let the cake cool completely in the pans.
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For the Chocolate Ganache:
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1. Heat the heavy cream over medium heat just until small bubbles begin to form. Pour the hot cream over the chocolate chips and whisk gently until fully melted and combined.
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2. Let cool until it is of spreadable consistency.
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