Ingredients for Chocolate mud cake:
220 gms unsalted butter, 220 gms dark chocolate, 6 tsp instant coffee granules, 160 ml water, 125 gms self-raising flour, 125 gms plain flour, 50 gms cocoa powder, ½ tsp bicarb soda, 480 gms castor sugar, 4 eggs, 7 tsp vegetable oil, 110 ml milk
Method for Chocolate mud cake:
Preheat the oven at 160 degree C. Put the butter chocolate, coffee and water in a pan and stir over low heat till melted. Remove from the heat. In a separate bowl, sift together the flour, cocoa, caster sugar and bicarb soda and beat until combined. Pour the cooled chocolate mixture into the eggs mixture and carefully whisk to combine. Grease and line your cake tin with non-sticking baking paper and make sure the collar for the side extends 2 cm above the cake tin. Slowly pour the chocolate mixture into the flour mixture. Mix well to combine and then carefully pour into the lined cake tin. Bake for about 45-55 minutes. Leave the cake in the tin until completely cooked. Spread the icing over the cooled cake. Leave to stand for 30 minutes until the icing is firm. Refrigerate and serve
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