This deliciously decadent chocolate cake is rich, soft and moist. What I like about it is how quick and easy it is to make. All you need is a bit of cooking and whisking and let the oven do the rest. Frost it with your favorite chocolate or vanilla butter cream. If you like it simple, just a dollop of whipped cream on top will do.
I didn't have some of the ingredients called for so I tweaked it a little.
Chocolate Mud Cake
200 g butter, cut in cubes
100 g semi sweet dark chocolate buttons ( I used Sicao)
1 teaspoon vanilla essence
200 g caster sugar
3 eggs at room temperature
30 g cocoa powder
115 g cake flour
1 teaspoon baking powder
60 ml freshly brewed espresso
1. Grease and line a deep 22cm round cake pan. In a clean bowl, sift together flour, cocoa powder and baking powder. Set aside.
2. Place butter, chocolate and vanilla essence. Cook, stirring constantly over low heat for 6-8 minutes or until smooth and blended. Stir in the coffee. Remove from heat and rest for 10 minutes to cool down.
3. In a bowl of your electric mixer or hand mixer, whisk eggs and sugar until light and creamy. Alternately add the chocolate mixture and flour mixture. Continue whisking until blended
4. Pour mixture into prepared pan and bake in a preheated 160C oven for 55 minutes or until crumbs cling to the skewer when inserted in to the center of cake.
5.Remove from the oven. Let sit for 15 minutes before turning onto a wire rack to cool.
6. Frost it!
I layered and iced mine with chocolate butter cream. I used some vanilla butter cream for the edges and the semisweet chocolate buttons for decoration.
The guests loved the cake. This was all that was left when the cake was served. They even asked for the leftovers the next day!