Chocolate Mud Cake with Chocolate Ganache Icing
Deliciously moist and rich, this is definitely THE best ever cake for chocolate lovers. One piece is never enough!
- Preparation:
- Cooking:
Ingredients
- 1Tbsp fresh lemon juice
- 1cup Meadow Fresh Original Milk
- ½cup Olivani Pure Olive Oil
- 250g dark chocolate, broken up or roughly chopped
- 1cup hot strong coffee, can be strong instant
- 2cups Edmonds Standard Grade Flour
- 2tsp Edmonds Baking Soda
- 1tsp Edmonds Baking Powder
- 1cup Chelsea LoGiCane™ Low GI Sugar or Chelsea Raw Sugar
- ½cup cocoa
- 2eggs
- Chocolate Ganache Icing:
- 400g dark chocolate, broken into pieces
- 1cup Meadow Fresh Original Cream
Instructions
Step 1
Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.Step 2
Mix the lemon juice with the Meadow Fresh Original Milk and set aside for it to sour the milk.Step 3
Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture is smooth. Cool.Step 4
In a large bowl, mix the Edmonds Standard Grade Flour, Edmonds Baking Soda, Edmonds Baking Powder, Chelsea LoGiCane™ Low GI Sugar or Chelsea Raw Sugar and cocoa.Step 5
Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.Step 6
Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, cut the cake in half using a serrated knife, ice the centre and top with thick chocolate ganache icing.Step 7
Chocolate GanacheStep 8
Place both chocolate and Meadow Fresh Original Cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt.