Chocolate Mud Cake
Beautiful, rich and dense, this is a very impressive cake. The berries help to cut through the richness. This is one of my Dad’s favourites!
2 1/2 cups caster sugar
250g dark chocolate, chopped
250g unsalted butter, chopped
3/4 cup freshly brewed espresso coffee
1 1/2 cups self-raising flour
3/4 cup cocoa powder
1 cup hazelnut meal
1/2 cup sour cream
4 eggs, lightly whisked
2 teaspoons vanilla extract
Whipped cream and berries to serve
Preheat oven to 160 degrees. Grease and line a 22cm loose bottomed cake tin.
Place sugar, butter, coffee and chocolate in a large saucepan over medium-low heat. Cook, stirring with a metal spoon until chocolate melts and the mixture is smooth. Transfer to a large bowl to cool.
Sift flour and cocoa into a bowl. Add hazelnut meal and stir to combine. Mix together the sour cream, eggs and vanilla in a separate bowl. Gradually stir the sour cream mixture into the cooled chocolate mixture in batches, alternating with flour mixture, until just combined.
Pour mixture into prepared tin. Bake for 1 hour 20 minutes or until crumbs cling to a skewer inserted into the centre. If necessary while baking, cover loosely with foil if to prevent over-browning. Remove from oven and allow to cool in tin for 15 minutes before turning onto wire rack to cool completely.
To serve cover the top of the cake with whipped cream and decorate with fresh berries.
Just Wanna Cook! 