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Milk Chocolate Mud Cake

by Samantha (follow)
A writer living in South Australia who loves anything creative, cooking and getting out and about.
Dessert (1081)      Baking (674)      Chocolate (537)      Cakes (149)     
A delicious, gooey mud cake for a birthday, Easter, or just a ridiculously rich chocolate fix!

Preparation Time: 20 minutes
Cooking Time: 1 hour - 1 1/4 hours
Makes: 12


1 1/2 cups self raising flour, sifted
1 3/4 cups caster sugar
1/2 cup cocoa
250g unsalted butter, chopped
2 eggs, lightly beaten (I use Orgran No Egg - Natural Egg Replacer which works equally as well)
200g milk cooking chocolate, buttons or chopped (I find Nestle is the best)
1tbsp instant coffee powder
1 1/2 cups boiling water

Milk Chocolate Ganache

250g milk cooking chocolate, buttons or chopped
1/3 cup cream

Preheat oven to 160ºC.

Combine butter and chocolate in microwave safe bowl (preferably glass).

Microwave on 50% power at intervals of 1 minute, stirring regularly until mixture is completely melted and smooth.

Dissolve instant coffee powder in 1 1/2 cups of boiling water.

Add prepared coffee and caster sugar to chocolate mixture. Stir to combine and set aside to cool for ten minutes.

Using a hand or stand mixer, slowly add the eggs (or No Egg) .

Add cocoa and flour.

Mix for a further two minutes or until well combined.

Pour mixture into cake tin and bake for 1 to 1 1/4 hours or until a skewer inserted into the centre comes out clean (or with a few moist crumbs attached).

To make ganache, place chocolate and cream in a microwave safe dish.

Microwave on 50% power at 30 second intervals, stirring regularly until mixture is completely melted and smooth.

Set aside to cool at room temperature, stirring occasionally until mixture is thick and spreadable
Decorate cake as desired

I like this Recipe - 4
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