The best thing about being a kid and mum baking……mmmmm licking the spoon!
This mud cake is chocolatey and dense, perfect as is.
The mixture is quite runny and you’ll probably think something’s not right but that is how it is supposed to look. Make sure to use a solid cake tin not a spring form tin.
Line tin with baking paper, this will make the cake easier to remove from the tin.
Here’s the recipe if you are looking for a really dense mud cake.
- 350g dark chocolate
- 225g butter
- 600 ml water
- 3 eggs
- 400g caster sugar
- 400g self-raising flour
- Grease and line with baking paper a 23cm round solid cake tin, not a springform tin
- Preheat oven to 170C
- In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly
- In a large bowl, lightly beat eggs
- Gradually beat cooled chocolate mixture into eggs
- Whisk sugar and flour into
chocolatemixture, continue beating until smooth and well blended
- Pour mixture into cake tin. Bake for 45 minutes or until
skewerinserted into centreof cake comes out clean.
- Turn cake onto wire rack to cool.
225g dark chocolate
165ml double or whipping cream
In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.
Place cake on wire cake rack and pour warm glaze over the top.
Spread glaze with a palette knife to cover top and sides.
This cake is best eaten at room temperature or heated in the microwave for a little.