Milk Chocolate Mud Cake






250g unsalted butter, chopped
200g Cadbury Milk Cooking Chocolate, chopped
1 tablespoon instant coffee powder
1½ cups boiling water
1¾ cups caster sugar
2 eggs, lightly beaten
1½ cups self raising flour, sifted
½ cup Cadbury Bournville Cocoa, sifted

Preheat oven to 160ºC conventional 140ºC fan forced. Lightly grease and line the base of 28cm round cake pan. Combine butter and chocolate in a bowl over a saucepan of simmering water and melt over a low heat. Dissolve coffee in boiling water. Add coffee and sugar to chocolate mixture and stir to dissolve sugar.
Transfer to bowl and allow to cool for 10 minutes. Using an electric mixer gradually add eggs. Then flour and cocoa. Mix a further 2 minutes or until evenly combined. Pour into cake pan and bake for 1 – 1¼ hours. Test with skewer inserted into the middle of the cake. Cool in pan for 30 minutes, before turning onto wire rack. Enjoy with berries.


Mud Muffins

175 g butter
175 g Cadbury Dark Cooking Chocolate, chopped
1 cup well packed brown sugar
3 eggs
1 teaspoon vanilla essence
1 cup plain flour
2 tablespoons Cadbury Bournville Cocoa
¼ cup milk
100 g macadamia nuts, chopped

Preheat the oven to 180°C.  Melt the butter and chocolate together over a double boiler or in the microwave on Medium (50% power) for 2 minutes. Add the sugar and stir to dissolve any lumps.
Add the eggs and vanilla essence, beating them in well. Add the sifted flour and cocoa, then the milk. Stir in the nuts. Fill greased muffin pans and bake for 25 minutes.