(Adapted Donna Hay's 50th birthday magazine.)
- 200 g butter, chopped
- 200 g dark chocolate, chopped (I combined Lindt Excellence 50 % Cocoa Dark chocolate and Lindt Excellence Extra creamy milk )
- 1 teaspoon pure vanilla extract
- 30ml cup water
- 115 g self-raising (self-rising) flour, sifted
- 25 g Dutch Processed cocoa
- 3 eggs
- 220 g Brown sugar
- Preheat oven to 160° C (325° F). Lightly grease round cake tin lined with non-stick baking paper. Set aside.
- Place the butter, chocolate, vanilla extract and water in a saucepan over low heat and stir until melted. Set aside and allow to cool to room temperature.
- Using a fine-mesh sieve, sift the flour and cocoa into a small bowl. Repeat an additional 2 times.
- Place the eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat for 6 minutes or until pale and thick. Add the chocolate mixture and beat until combined.
- Using a large spatula, fold through the flour-cocoa mixture.
- Pour into the lightly greased baking tin. Bake for 1 hour 30 minutes or until cooked when tested with a skewer**.
- Allow to cool in the baking tin for 10 minutes. Turn out onto a wire rack to cool completely.
**To test mud cake, insert a skewer into the centre; it will emerge coated in cake. Roll the cake from the skewer on your fingertips, if it balls and feels tacky, it’s time to take the cake out of the oven.”
I always believe the best chocolates would make a huge difference in the ganache and also in the cake. My preference of chocolate is the Lindt Excellence Bar. Even though Lindt Excellence Bar is not cooking chocolate , you can still use it for baking. I have always used Lindt in my baking.
- 150ml Double cream **
- 150 g chocolates, chopped ( I combined Lindt Excellence 50 % Cocoa Dark chocolate and Lindt Excellence Extra creamy milk)
- Place the cream and chocolate in a small saucepan over low heat and stir until melted and smooth. Set aside and allow to cool to room temperature.
- Spread ganache over the cooled cake to serve.
** Instead of using single cream as stated in the orignal recipe, I used double cream. It would give you almost similar taste but With double cream having 48 -60% fat compared to single cream only having 35% fat, The texture would be slight different. With double cream it would hold its shape better but with single cream in hot and humid climate like Malaysia, the texture would be a little runny.