On New Years day, we were just sitting around on a lovely Melbourne day, when Daddy C said: “I feel like cake.” Naturally, I obliged, and came up with this delicious milk chocolate mud cake (based on this recipe). Moist, dense and muddy, and it lasted for days. Yum!
250 g milk chocolate (the better quailty, the better!)
250 g salted butter
1 tsp instant coffee granules/powder
188ml (3/4 cup) water
325g (2 cups plus 2 tablespoons) plain flour
30g (1/4 cup plus 2 teaspoons) cocoa powder
1/2 teaspoon bicarbonate of soda (baking soda)
550g (2 1/2 cups) caster sugar
4 large eggs
2 tablespoons (40ml) oil
1 teaspoon (5ml) vanilla extract
125ml (1/2 cup) buttermilk (don’t have any? You can easily make some!)
1. Preheat oven to 160 degrees celsius.
2. Grease a 23 or 24 cm round cake tin, preferably springform. Line with baking paper.
3. Place 250g chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to lukewarm/room temperature.
4. Sift the flour, cocoa powder and bicarbonate of soda together into a very large bowl.
5. Add the caster sugar to the bowl with the flour mixture, and stir the ingredients together until well combined. The original recipe recommends using a whisk to stir ingredients together.
6. In a medium bowl, place eggs, oil, vanilla and buttermilk. Whisk until well combined.
7. Add the egg mixture to the dry mixture, and stir until well combined.
8. Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition.
9. Pour into prepared pan and bake for about 1 hour and 15 minutes (24cm pan) or 1 hour and 30 minutes (23cm pan). If a knife/skewer comes out clean or with moist crumbs (not gooey batter) attached, the cake is ready.
Allow the cake to cool in the pan and then remove. It has a kind of crunchy top, which the original recipe suggests removing, but I thought it was awesome!
I iced this cake with Chocolate Cream Cheese Icing and it was delicious! The cake was quite tall, so I even cut it in half and added a middle layer of icing, which I think helped it stay moist for so many days.
As a finishing touch, I grated some toblerone over the top. Yummo!!