Chocolate Mud Cake

1½ cups strong coffee
250 g butter
2 cups brown sugar
250 g Cadbury Dark Cooking Chocolate, chopped
2 eggs
1½ cups plain flour
¼ cup self-raising flour
¼ cup Cadbury Bournville Cocoa

Chocolate glaze
1/2 cup (125ml) cream
150g dark chocolate, broken into pieces
20g unsalted butter
1 tbsp liquid glucose

Preheat the oven to 150°C. Place the coffee, butter, brown sugar and chocolate in a saucepan. Stir over a low heat until the sugar dissolves and the chocolate melts. Pour into a mixing bowl. Cool to room temperature. Add the eggs and beat well. Sift the dry ingredients and add. Mix well.

Pour the batter into a greased and lined 28 x 18 cm slab pan (or a 20 cm round pan). Bake at 150°C for 1-1¼ hours until a skewer inserted in the cake comes out cleanly. Allow to cool in the pan. Dust with icing sugar to serve.

Place glaze ingredients in a saucepan. Stir over low heat until smooth. Cool for 15 mins until thickened. Spoon over cake. Stand until glaze has set. Serve with thick cream

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