After spending the last three months on the marathon that was MasterChef Australia, stuck in front of TV every night bar Saturdays, I’m finally free! Now I can go back to indulging in my hobby of baking. First off this mud cake and I’m practising my plating up technique à la MasterChef, hahaha…
200g 70% dark chocolate
1/2 cup (125ml) corn or canola oil
1 cup (250ml) hot water
2 teaspoons instant coffee powder
1 cup (220g) caster sugar
2 eggs, lightly beaten
1 cup (250ml) buttermilk
2 cups (280g) plain flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup (50g) cocoa powder
Blend together 2 parts raspberries (fresh or frozen) to 1 part caster sugar by weight
1. Preheat oven to 180°C. Line base of a 22cm round springform cake tin with baking paper. Grease the sides of the tin with melted butter.
2. Place dark chocolate, oil, hot water and coffee powder in a medium saucepan. Stir over low heat until mixture is smooth and chocolate has melted. Mix in sugar and let cool to room temperature.
3. Into a large bowl, sift flour, baking powder, soda and cocoa. Add eggs to cooled chocolate mixture and mix well, then gradually stir in buttermilk. Add chocolate mixture to dry ingredients, mixing thoroughly. Pour cake mixture into prepared tin.
4. Bake for about 55 minutes or until cooked. There may be a little moist cake mixture on skewer when inserted into centre of cake, this is normal for mud cake. Stand cake in tin for 10 minutes, then turn out onto wire rack to cool. Serve with raspberry coulis and crème chantilly (I prefer to heat up slices of the mud cake in the microwave until warm before serving which give them a softer texture and especially warming in winter weather if served with a chocolate sauce like a chocolate pudding).
Taste: Heavenly strong, dense and sticky chocolate cake
Consume: Best within 3-4 days
Storage: Under cake dome at cool room temperature or chill under cover in the refrigerator in very hot weather
Recipe Reference(s): Recipe on the packaging of Nestlé® Dark Melts