Secret Chocolate Mud Cake with Chocolate Fudge Icing

Ingredients

• 250 g Unsalted butter (chopped)
• 200 g Dark chocolate (chopped, 70% cocoa recommended)
• 2 tsp Instant coffee granules (dissolved in the water)
• 180 ml Water
• 250 g Self-raising flour (sifted)
• 150 g Plain flour (sifted)
• 50 g Cocoa powder (sifted)
• 440 g Caster sugar
• 3 Eggs (large, lightly beaten)
• 125 ml Buttermilk
• 1 tbsp Vegetable oil
• 1 tsp Vanilla extract
• Chocolate Fudge Icing (Prepared according to author's blog (butter, icing sugar, cocoa, milk))
• Chocolate Ganache (Equal parts dark chocolate and heavy cream)

Steps

1. 1

   Preheat your oven to 160°C (320°F). Grease and line two deep 20cm round cake pans with baking paper.

2. 2

   In a medium saucepan over low heat, combine the chopped butter, chopped dark chocolate, coffee, and water. Stir constantly until the mixture is melted and smooth. Remove from heat and set aside to cool slightly.

3. 3

   In a large mixing bowl, sift together the self-raising flour, plain flour, and cocoa powder. Stir in the caster sugar.

4. 4

   Make a well in the center of the dry ingredients. Add the lightly beaten eggs, buttermilk, vegetable oil, and vanilla extract.

5. 5

   Pour the melted chocolate mixture into the well. Use a large whisk to combine the ingredients until the batter is smooth and free of lumps.

6. 6

   Divide the batter evenly between the two prepared cake pans.

7. 7

   Bake for approximately 55-60 minutes, or until a skewer inserted into the center comes out clean.

8. 8

   Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

9. 9

   Once completely cold, slice each cake horizontally to create four even layers.

10. 10

    Place the first layer on a serving plate. Spread a layer of chocolate fudge icing over the top. Repeat with the remaining layers.

11. 11

    Cover the entire cake with a thin 'crumb coat' of icing and chill for 30 minutes.

12. 12

    Pour the prepared chocolate ganache over the top of the chilled cake, allowing it to drip down the sides. Smooth with a palette knife if desired.

Notes

This cake is best made a day in advance to allow the flavors to develop and the mud cake texture to set. Store in an airtight container at room temperature for up to 4 days. If the ganache is too thick, gently warm it; if too thin, let it sit at room temperature to thicken before pouring.

Nutrition per serving

• dessert
• cake
• chocolate
• baking
• mud cake
• celebration
• indulgent