Chocolate mud cake

Yield: 6 servings

Measure Ingredient
\N \N Cake:
250 grams Butter
1½ cup Hot Water
2 cups Castor Sugar
¼ cup Cocoa
1 tablespoon Instant Coffee
200 grams Dark Cooking Chocolate
1½ cup SR Flour
2 \N Eggs
\N \N Vanilla
\N \N Icing:
125 grams Dark Cooking Chocolate
125 grams Unsalted Butter

1) Melt butter in double boiler, stir in combined coffee and hot water, then chocolate & sugar. Stir until smooth. 2) Sifted dry ingredients into 3 lots. 3) Place melted ingredients into electric mixer bowl and gradually beat in dry sifted ingredients individually.

4) Add eggs and vanilla and beat well. 5) Greased and base line a 25 cm cake tin & pour in mixture. 6) Bake in slow oven (150 deg, C) for approx 2,5 hours. 7) Stand for 5 minutes before turning out of tin.

Icing: 8) Melt chocolate and butter in double boiler and beat with a wooden spoon until smooth. 9) Pour over cold cake and smooth out.

Note Cooking time may vary. Cake is cooked when skewer comes out reasonably clean.

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