Australian Chocolate Mud Cake

Ingredients for 1 servings:

• 125 g chocolate, dark
• 125 g milk chocolate
• 250 g butter
• 1 tsp instant coffee powder
• 180 ml water
• 325 g flour
• 30 g cocoa powder
• ½ tsp baking powder
• 550 g sugar
• 4 large eggs
• 2 tbsp oil, e.g. sunflower oil
• 5 ml butter-vanilla flavoring
• 125 ml buttermilk
• 150 g milk chocolate
• 150 g chocolate, dark
• 80 ml cream and crème fraîche mixture (original: thickened cream)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

very rich delicious chocolate cake, from a 24 cm springform pan

Preheat the oven to 160°C (top/bottom heat). Grease and flour the bottom and sides of a springform pan (at least 24 cm in diameter) or line it with baking paper. For the batter, gently heat the milk and dark chocolate with the butter, coffee powder, and water in a large bowl, stirring occasionally. This is best done in a double boiler. Once the chocolate and butter have melted, let the mixture cool to room temperature. Meanwhile, combine the flour, cocoa powder, and baking powder in a bowl. Add the sugar and mix in. In another bowl, beat the eggs with the oil, vanilla extract, and buttermilk. Fold the mixture into the flour. Add the chocolate mixture in three batches and mix until a smooth batter forms. Pour the batter into the springform pan and bake for about 1 1/4 – 1 1/2 hours. It’s best to pierce the center of the cake with a knife to check if any batter is still sticking to it; crumbs are okay. Let the cake cool, then remove it from the springform pan and turn it upside down. Alternatively, cut off the top crust. For the icing, melt the chocolate with the cream and crème fraîche mixture over low heat, stirring occasionally. Let the icing cool slightly and then spread it over the cake. This will not create a hard icing, but rather a slightly softer coating. The cake is traditionally eaten slightly warmed, perhaps with whipped cream. Be careful, it’s very, very rich!