Chocolate Mud Cake

An easy to make classic.

Ingredients

200g Dark Chocolate Buttons
120 g Butter
5 Eggs
150g White Sugar
90g Plain Flour

For the Icing:
175g Dark Chocolate Buttons
½ cup of cream

Directions

Preheat your oven to 170 Degres Celsius (Fan Forced Oven). Grease a 22cm round cake tin.

Place the chocolate in a bowl and melt it. Once the chocolate has melted, add the butter, piece by piece, stirring with a metal spoon until smooth.

See our How to Melt Chocolate page if you are unsure how to melt chocolate properly.

Separate the egg yolks from the whites. In the bowl containing the egg yolks, add the sugar and mix well.

Add the melted chocolate and butter to egg mixture and stir well. After mixing thoroughly add the flour to the bowl and again mix well.

Beat the egg whites to a soft peak.

Carefully fold the egg whites into the egg-chocolate mix. Stir gently to combine.

Spoon into prepared pan. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.

Once cooked, stand cake for 10 minutes. Then turns out onto a wire rack and leave it to cool completely.

To make the icing:
Place the chocolate and the cream in microwave safe bowl. Microwave uncovered at 70% power for a couple of minutes, stirring every 30 seconds until it is completely smooth. Next, simply spread the icing on the top and sides of the cake.

Serving:
The cake can now be eaten as, served with your favourite ice cream or custard or can be decorated in any way you like. The simplest form of decoration is a thin dusting of icing sugar but you can make your decorations as elaborate as you like.