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Chocolate Mud Cake Recipe


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     Chocolate Mud Cake

Category   Desserts - Breads
Sub Category   None
Preptime   30 mins

250g (8oz) butter
250g (8oz) dark chocolate
2 tablespoons instant espresso coffee powder or granules
150g (5oz) self-raising flour
150g (5oz) plain flour
60g (2 oz) cocoa powder
teaspoon baking soda
550g (1lb 2 oz) caster sugar
4 eggs
2 tablespoons oil
125 ml (4 fl oz) buttermilk

Preheat oven to warm 160 degrees C. Brush a deep 22cm round cake tin with melted butter or oil. Line the base and side with baking paper, making sure the paper around the side extends at least 5 cm (2inches above the top edge. Put the butter, chocolate and coffee in a pan with 185 ml hot water. Stir over low heat until smooth. Remove from the heat.
Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined eggs, oil and buttermilk and, using a large metal spoon, slowly stir to start incorporating the dry ingredients. Gradually stir in the melted chocolate mixture. Pour the mixture into the tin and bake for 1 and 3/4 hours.
Test the centre with a skewer. The skewer may appear just slightly wet. Remove the cake from the oven unless the centre looks raw. If the cake needs a little longer, give it an extra 5-10 minutes. Leave the cake in the tin until completely cold, then turn out and wrap in plastic wrap.
STORAGE TIME- Keep in the fridge in an airtight container for up to 3 weeks or in a cool dry place for up to a week. Can be frozen for up to 2 mont
Serving Suggestions
Cream and yoghurt. For extra good times slather with Chocolate Ganache icing

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