Who can say no to a chocolate mud cake? We love how easy this cake is to make, and the decorative opportunities are endless. Whether you sprinkle it with even more chocolate, or add some berries, or leave it as is, you cannot go wrong when you serve this cake to the ones you love.
Chocolate mud cake
- 1kg cake flour
- 20ml (4 tsp) bicarbonate of soda
- 10ml (2 tsp) salt
- 45ml (3 tbsp) instant coffee, dissolved in 250ml (1 cup) warm water
- 500g butter
- 360g milk chocolate, chopped
- 630g (3 cups) castor sugar
- 250ml (1 cup) whisky
- 8 large eggs, beaten
- 15ml (1 tbsp) vanilla extract
- 1 litre fresh cream
- 1 vanilla pod, sliced open lengthways
- 800g dark chocolate, finely chopped
Preheat the oven to 170°C.
For the cake, sieve the flour, salt and baking powder into a bowl.
Combine the coffee, butter and chocolate in a saucepan and heat gently until melted and combined.Remove from the heat, add the sugar and whisky and whisk until the sugar has dissolved.
Gradually pour the chocolate mixture into the beaten eggs, whisking until smooth and well combined. Fold in the flour mixture.
Pour the batter into a greased mould and bake until cooked (when a skewer comes out clean), about 1 hour and 10 minutes. Remove from the oven and cool on a rack.
For the ganache, gently heat the cream and vanilla pod in a pot until warm. Remove the pod, add the chocolate and whisk until smooth.
Pour the ganache over the cooled cake , smooth the sides and decorate according to your preference.
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