To date, chocolate mud-cakes have always been rather disappointing to me. they are either too dense, too rich, not rich enough or unforgivably dry! I know I may sound hard to please but if I am going to eat chocolate cake then I want it to be better than just having a piece of chocolate.
This is a recipe that I have worked on for a while and every time it is served it is met with an unusual amount of praise, so the people have spoken, here is a chocolate mud cake recipe that you can expect to impress. There is however a condition to success with this recipe, you must not overcook it!
250g Good Quality dark chocolate
250 g butter
1 1/2 cups of water
2 level teaspoons of bicarbonate of soda
3 heaped tablespoons of cocoa
2 cups of caster sugar
2 cups of plain flour
3 heaped teaspoons baking powder
4 eggs
Preheat your oven to 150 degrees C.
Grease and line a medium springform cake tin.
In a saucepan put the butter (cubed), cocoa, chocolate, bicarb and water. Allow all ingredients to melt over a low heat then continue to heat the mixture until you get frothy bubbles as you stir.
In a large mixing bowl combined the flour, sugar and baking powder. Pour the chocolate larva over the dry ingredients and mix until combined. Mix in one egg at a time then pour the batter into your lined cake tin and bake on the lowest shelf for about 50 mins to an hour. the trick with this cake is to bake it until it has now wobble in it and will bounce back when tapped with your finger but don't cook it until a skewer comes out clean. the centre of the cake will set as it cools but will remain moist and sticky.
I recommend icing this cake with a chocolate ganache.
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