Monday, June 8, 2009

Toot sweet

Mud cake with satin chocolate glaze.

I thought I'd share with you the best chocolate cake in the world, one that I made the other day with Bruce to many an 'ooohh', 'holy cow' and 'yuuuuuuuuuum'. Enjoy!


250g butter, chopped
200g dark chocolate, chopped
2 cups caster sugar
1 1/3 cups water
1 tablespoon dry instant coffee
¾ cup plain flour
¾ cup self-raising flour
¼ cup cocoa powder
3 eggs, beaten lightly

For the Satin chocolate glaze:
200g dark chocolate, chopped
2/3 cup thickened cream

Grease a deep 19cm square cake pan, then line the base and sides with baking paper.

Combine the butter, chocolate, sugar, water and coffee in a medium saucepan; stir over a low heat, without boiling, until the butter is just melted and the mixture is smooth. Transfer chocolate mixture to a large bowl, allow to cool for 10 minutes.

Preheat the oven to slow (150°C). Whisk the combined sifted plain and self-raising flours and cocoa into the chocolate mixture in two batches, then whisk in the eggs. Pour mixture into the prepared pan.

Bake in a slow oven for about 1¾ hours. Cover the cake pan with foil; cool cake in pan.

For the satin chocolate glaze, combine the chocolate and cream in a medium heatproof bowl, stir over barely simmering water until smooth.

Spread a thin layer of glaze all over the cold cake. Stand remaining glaze at room temperature until thickened slightly, then spread over top and sides of cold cake.

Sprinkle the top with decorations, if desired.

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