Chocolate mud cake

Chocolate mud cake

chocolate mud cake

This chocolate mud cake is rich and moist.

  • 2 hrs + cooling
  • 15
  • Intermediate

INGREDIENTS

FOR THE CAKE

  • 2½ cups castor sugar
  • 250g dark chocolate, chopped
  • 250g butter, chopped
  • ¾ cup espresso coffee
  • ½ cup sour cream
  • 4 eggs, lightly beaten
  • 2 tsp vanilla essence
  • 1½ cups self-raising flour
  • ¾ cup cocoa powder
  • pinch of salt
  • 1 cup ground almonds

FOR THE GANACHE

  • 200g dark chocolate, chopped
  • ½ cup cream

 

  • Maraschino or fresh cherries, to decorate (optional)

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: ROELENE PRINSLOO

METHOD

  1. Preheat the oven to 160°C. Line a 23cm round cake tin with baking paper.
  2. For the cake, heat the sugar, chocolate, butter and coffee in a large saucepan over medium heat, stirring for 3-5 minutes until melted and smooth. Set aside to cool. Combine the sour cream, eggs and vanilla and stir into the cooled chocolate mixture. Sift the flour, cocoa powder and salt together. Add the almonds and
    stir to combine. Gradually stir into the chocolate mixture, until just combined. Pour into the prepared pan.
  3. Bake for 1 hour 25 minutes or until cooked with a few moist crumbs clinging to a skewer inserted into the centre. Set aside in the pan for 20 minutes to cool slightly before turning out onto a wire rack to cool completely.
  4. For the ganache, heat the chocolate and cream in a saucepan over low heat for about 3 minutes, stirring
    every 30 seconds until smooth. Set aside to cool slightly until a spreadable consistency. Spread on top of the cake, letting it run down the sides. Decorate with cherries, if using.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: ROELENE PRINSLOO

Tip

Prevent overbrowning by loosely covering the cake with foil during the last 20 minutes of the baking time, if necessary.

Magazine issue date: May, 2013


Margie Els-burger

About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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