| | Caroline Westmore's Chocolate Mud Cake 1 1/2 cups strong coffee
250 grams of butter
2 1/3 cups loosely packed brown sugar
1 x 250 gm block dark cooking chocolate
1/2 cup self-raising flour
1 1/2 cups plain flour
1/3 cup cocoa
3 eggs |
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Preheat oven to required temperature. Combine the first 4 ingredients into a heavy based saucepan and melt over a low heat until the sugar is dissolved. Pour into a large mixing bowl and allow to cool. Sift together the flours and cocoa and beat into the melted chocolate mixture. Beat in the eggs to form a smooth, shiny batter.
Pour into a large 28cm x 20cm deep cake pan or dish lined with baking paper. *This mixture perfectly suits the HME glass baking tray. Bake as shown: Oven Setting:
Single oven:
Shelf level - 2
Temperature - 150°C
Cooking Time - 75 minutes
Temperature - 165°C
Cooking Time - 30 minutes
Microwave combination - 180 watt
Insert skewer and test doneness. Allow to cool in the pan, then dust with icing sugar or spread with chocolate icing or ganache before slicing and serving. Serves 16 |