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Chocolate mud cake

  • 0:20 Prep
  • 1:25 Cook
  • 12 Servings

Ingredients

  • Melted butter, to grease
  • 530g (2 1/2 cups) caster sugar
  • 250g dark chocolate, coarsely chopped
  • 250g unsalted butter, chopped
  • 185ml (3/4 cup) freshly brewed strong espresso coffee
  • 225g (1 1/2 cups) self-raising flour
  • 80g (3/4 cup) cocoa powder
  • 100g (1 cup) almond meal
  • 125g (1/2 cup) sour cream
  • 4 eggs, lightly whisked
  • 2 teaspoons vanilla essence
  • Cocoa powder, extra, to dust
  • Whipped cream (optional), to serve

Method

  • 1
    Preheat oven to 160°C. Brush a 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
  • 2
    Place the sugar, chocolate, butter and coffee in a large saucepan over medium-low heat. Cook, stirring with a metal spoon, for 4 minutes or until the chocolate melts and the mixture is smooth. Transfer to a large bowl. Set aside to cool.
  • 3
    Sift the flour and cocoa powder into a bowl. Add the almond meal and stir to combine. Combine the sour cream, egg and vanilla in a separate bowl. Gradually stir the sour cream and flour mixtures into the chocolate mixture, alternately in batches, until just combined.
  • 4
    Pour the mixture into the prepared pan. Bake in oven, covering loosely with foil if necessary to prevent overbrowning, for 1 hour 20 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely. Dust with extra cocoa powder and serve with whipped cream, if desired.

Source: taste.com.au

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