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METHOD:

INGREDIENTS:

For the Cake:

  • 1 cup Lion Self-Raising Flour, sifted

  • 1 1/2 cups Lion Plain Flour, sifted

  • 50g butter, chopped

  • 200g dark chocolate, chopped

  • 2 cups caster sugar

  • 1 cup cold water

  • 2 eggs, lightly beaten

  • 1/4 cup cocoa powder, sifted

  • chocolate flakes, to serve

 

For the Ganache:

  • 200g dark chocolate, chopped

  • 2/3 cup thickened cream

  1. Preheat oven to 180°C (160°C fan-forced). Grease a 22cm round cake pan. Line base and sides with baking paper.​

  2. Melt butter in a large saucepan over medium-low heat. Add chocolate, sugar and 1 cup cold water. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to large bowl and allow to cool for 10 minutes.

  3. Add eggs and stir to combine. Next add flours and cocoa then stir until smooth.

  4. Pour cake batter into prepared pan and bake for 1 hour and 30 minutes or until a skewer inserted in the centre has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool.

  5. To make the chocolate ganache, place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread.

  6. Pour and spread ganache over cooled cake before topping with chocolate flakes. Allow cake to stand for 10 minutes or until ganache is set before serving.

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