Friday, April 1, 2016

Melt & Mix Chocolate CHUNK Mud Cake!

As requested from last Friday I think it was....(better late than never!)


This is my one pot wonder go-to cake when I need something yummy in a short amount of time & it can be served warm with ice cream, or at room temperature with double cream.  

INGREDIENTS:

300 grams good quality dark chocolate (I use Nestle Plaistowe)
200 grams butter chopped (It's getting melted so it doesn't matter if it's from the fridge)
1/4 cup of hot water (always from the kettle, never the hot water tap)
1/4 cup cocoa powder
1 tsp vanilla extract
1 cup of castor sugar (these days we put in just under a cup; cutting down on that sugar you know, and it's not so much less that it has to be substituted with another ingredient or the cake will be ruined)
3 eggs lightly beaten
3/4 cup self raising flour

double thick cream to serve


METHOD:

1. Preheat oven to 160 degrees C.  Grease & line a 6cm deep, 20cm base, round or square, cake pan.  I use the spring sided round cake tins.

2. Break 200 grams of the chocolate into squares.  Place chocolate squares, butter & hot water into a medium saucepan.  Set the stove to med-low stirring regularly, making sure it doesn't burn on the bottom of the pot, until all ingredients are melted & smooth when stirred.  Remove saucepan from stove.

3. Add cocoa while chocolate mixture is still warm.  Stir until cocoa has dissolved. 

4. Stir in vanilla, caster sugar & eggs. I usually let my mixture sit for a few minutes to cool so I don't cook my eggs.  Mix well.  Sift flour over chocolate mixture.  Stir gently to combine.  

5. Pour HALF of the batter into your prepared cake tin.  Chop the remaining 100 grams of chocolate.  Sprinkle HALF of this 2nd lot of chocolate over the batter in the cake tin.  Top with remaining batter & then finally add what is left of the chocolate to the top of your cake batter.

NOTE:  At this point I want to share that I have in the past accidentally put ALL the chocolate in the middle, I have forgotten to add the extra chocolate until all the batter was in the pan....It doesn't really matter.  This is a VERY HARDY but moist recipe.  The only way to ruin it is by burning it....

For my husband last year I also added teaspoon sized blobs of peanut butter to the cake at step 5 when adding the chocolate to the middle of the cake. Very YUMMY gooeyness!!!

6. Bake for 55 to 60 mins or until a skewer inserted into the centre has moist crumbs clinging to it.  Good luck missing the chocolate chunks at this step, but you can still tell if you've hit raw batter.  And don't forget to pay attention with your nose that it is not burning around the edges.

7. Allow cake to cool in pan.  It WILL SINK!  It's meant to :-)




Serves 8
Serve warm or cold as mentioned above.
Stores well in the fridge & can be frozen if baking ahead.

ENJOY!!







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