Recipe by Sazza
I got this recipe off the Australian Better Homes and Gardens website. It is a moist cake but not quite as heavy as some mud cakes I have eaten.
- 1 cup plain flour
- 1 cup self-raising flour
- 1⁄2 cup dark cocoa
- 1⁄2 teaspoon bicarbonate of soda
- 2 1⁄2 cups sugar
- 250 g dark chocolate, chopped
- 250 g butter
- 3⁄4 cup water
- 1⁄2 cup buttermilk
- 2 tablespoons oil
- 2 tablespoons instant espresso coffee powder
- 4 eggs
for the icing
- 200 g dark chocolate, chopped
- 200 g butter
Directions See How It's Made
- Preheat oven to warm (160°C).
- Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
- Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
- Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
- Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
- Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
- Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
- Leave the cake in the tin to cool completely before turning out.
- To make the icing:.
- Combine the chocolate and butter in a small pan and stir over low heat until smooth.
- Cool to room temperature, stirring often, until the mixture is thick enough to spread.
- You can speed up this process by refrigerating the mixture.
- Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
- Allow the icing to set slightly before serving.