OK I’m kidding, well this used to be my secret mud cake recipe and today it is YOURS! This recipe has everyone coming back for more and longing for the next time they can have it. Are you ready?
250g butter, chopped. (Secret: I use salted butter)
200g dark cooking chocolate, chopped
1 tablespoon of instant coffee
1 1/2 cups self raising flour
1 teaspoon of vanilla essence
Grease and line a 20cm round tin (or equivalent). Pre-heat oven to 150 degrees Celsius if fan forced (Mine is not fan forced so I have it at about 170 degrees), In a large saucepan on low heat add the butter, chocolate, coffee, and water. Stir until all melted and combined (make sure it’s not too hot and you are always stirring so the chocolate doesn’t burn to the bottom). Pour out into a large bowl, add the sugar and stir till the sugar is dissolved then let the mixture cool to room temp.
Add in eggs, flour, cocoa, and vanilla. I use a hand whisk to combine it all together making sure there are no flour lumps. Pour into the pan and then cook for roughly 1 – 1 1/2 hours or until the skewer comes out relatively clean when poked in the centre to test. Let it cool in the pan on a cooling rack. It will take a long time to cool down but do not turn it out of the pan before it has cooled or it will fall apart.
Aileen’s chocolate ganache recipe (Dark / Milk):
Well I really don’t go by a recipe for this so it’s hard giving one out haha. But I do go by the 1:3 ratio rule. Use 1 cup of the dark cooking chocolate and 2 cups of milk eating chocolate and then 1 cup of thickened cream (or just under 1 cup for a stiffer ganache).
Put all ingredients in a bowl then microwave 30 seconds at a time, stirring each time. Give each zap a little bit of time before going again to ensure you’re not overheating and burning the chocolate or splitting the mixture (I’ve found towards the end just the heat in the bowl will be enough to keep melting the last of it without having to put it back in). If you don’t want to microwave it then you can melt the mixture together in a bowl over a saucepan of hot water.
Once all lumps have melted and combined then put it in the fridge to set. I take it out of the fridge and stir every now and then until it reaches the spreadable consistency I want. If you don’t need it straight away, then take it out and let it soften until it’s spreadable. If it’s melting on the cake then put the cake in the fridge until you put the fondant on. If it’s too hard to spread when you have it on the cake, then sit your spatula in hot water for a bit and it should help you along. If left out of the fridge and it forms a nice dried crust on it, that’s a good thing and you can very lightly spray the cake with water before putting the fondant on (if that’s what you’re doing). Alternatively you could put the ganache in a piping bag and have some swirly chocolate fun :D.