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!
- 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
- Chocolate Ganache Icing:
- 400g dark chocolate, broken into pieces
- 1cup Meadow Fresh Original Cream
Step 1Preheat 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 2Mix the lemon juice with the Meadow Fresh Original Milk and set aside for it to sour the milk.
Step 3Place 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 4In 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 5Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.
Step 6Pour 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 7Chocolate Ganache
Step 8Place 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.