Chocolate Mud Cake

Ingredients (serves 12)

• Melted butter, to grease
• 530g (2 1/2 cups) caster sugar
• 250g dark chocolate, coarsely chopped
• 250g unsalted butter, chopped
• 185ml (3/4 cup) freshly brewed strong espresso coffee
• 225g (1 1/2 cups) self-raising flour
• 80g (3/4 cup) cocoa powder
• 100g (1 cup) almond meal
• 125g (1/2 cup) sour cream
• 4 eggs, lightly whisked
• 2 tsp vanilla essence
• Cocoa powder, extra, to dust
• Whipped cream (optional), to serve

Method

1. Preheat oven to 160°C. Brush a 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
2. Place the sugar, chocolate, butter and coffee in a large saucepan over medium-low heat. Cook, stirring with a metal spoon, for 4 minutes or until the chocolate melts and the mixture is smooth. Transfer to a large bowl. Set aside to cool.
3. Sift the flour and cocoa powder into a bowl. Add the almond meal and stir to combine. Combine the sour cream, egg and vanilla in a separate bowl. Gradually stir the sour cream and flour mixtures into the chocolate mixture, alternately in batches, until just combined.
4. Pour the mixture into the prepared pan. Bake in oven, covering loosely with foil if necessary to prevent overbrowning, for 1 hour 20 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely. Dust with extra cocoa powder and serve with whipped cream, if desired.

Ingredients (serves 10)

• Melted butter, to grease
• 250g butter, chopped
• 1 x 200g pkt dark cooking chocolate, coarsely chopped
• 1 tbs instant coffee granules
• 2 tsp vanilla extract
• 215g (1 cup) caster sugar
• 150g (1 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 30g (1/4 cup) cocoa powder
• 3 eggs, lightly whisked
• 80ml (1/3 cup) buttermilk
• 200g dark chocolate melts
• 200g white chocolate melts

• Chocolate ganache

• 1 x 200g pkt dark cooking chocolate, coarsely chopped
• 60ml (1/4 cup) thickened cream

Method

1. Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
2. Place the butter, cooking chocolate, coffee and vanilla in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth.
3. Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined.
4. Pour the mixture into the prepared pan. Bake in oven for 1 hour 15 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool completely.
5. Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and is smooth. Spread the chocolate over a clean, dry marble or glass work surface. Set aside until just set but not hard. Holding a chef's knife at a 45-degree angle away from you, scrape the chocolate into thin curls. Repeat with the white chocolate melts.
6. To make the chocolate ganache, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside for 30 minutes to cool.
7. Spread the chocolate ganache evenly over the top and sides of the cake. Set aside for 10 minutes to set. Decorate the cake with dark and white chocolate curls to serve.

Ingredients (serves 8)

• Melted butter, for greasing
• 200g butter, chopped
• 100g good-quality dark cooking chocolate (like Plaistowe Cooking Chocolate), chopped
• 60mls (1/4 cup) water
• 30g (1/4 cup) cocoa powder, sifted
• 2 tbs espresso instant coffee powder
• 1 tsp vanilla essence
• 220g (1 cup) caster sugar
• 3 eggs, at room temperature
• 115g (3/4 cup) self-raising flour, sifted

Method

1. Preheat oven to 160°C. Brush a deep 22cm round cake pan with melted butter to grease. Line the base with non-stick baking paper.
2. Combine butter, chocolate, water, cocoa, coffee and vanilla essence in a medium saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. (See microwave tip 1.) Remove from heat and stand for 10 minutes or until mixture is lukewarm.
3. Meanwhile: use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined.
4. Pour the mixture into prepared cake pan and bake in preheated oven for 55 minutes or until crumbs cling to a skewer inserted into the centre of the cake. (Do not be concerned if the surface cracks a little).
5. Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool.
6. Spread icing (see related recipe) over the cooled cake. Leave to stand for 30 minutes or until the icing is firm. Cut the cake with a warm knife to prevent the icing from cracking.