This mud cake is not for the faint hearted. Share with friends, and have a drink nearby! You need to leave it overnight for it to fully develop, so begin the day before.
- 250g butter
- 250g dark chocolate, melted
- 2 tbsp instant coffee
- 150g plain flour
- 150g self-raising flour
- 60g cocoa powder
- 550g caster sugar
- 125mL milk
- 4 eggs
- 2 tbsp vegetable oil
- 1/2 tsp bicarb soda
- 200g dark chocolate
- 200g double cream
Strawberries and whipped cream (non-sweetened!) to serve.
- Grease a deep 23cm round tin. Line base and sides with baking paper, ensuring paper extends past the tin's edge. Preheat the oven to 130-150C.
- Dissolve coffee in 185mL of hot water, in a small saucepan. Combine with butter and sugar over low heat. Add in the chocolate when both are warm. Set aside.
- Triple sift flours, cocoa, and bicarb soda into a large bowl. Make a well in the middle.
- Combine eggs, oil, and milk; pour into the well in the dry ingredients. Using a spoon or spatula, mix well. Add half of the cooled chocolate mixture, stir until there are no lumps. Add the remaining half, and make sure that the mixture is completely combined.
- Pour the mixture into the tin, place into the oven, baking long and slow - around 1 3/4 hours. The cake make develop a crust or be slightly sunken. Don't panic: we'll fix that up later.
- When the cake is cooked, place it on a wire rack still in the tin. Leave it till it's completely cooled. When cooled, cover securely with a tea towel and leave it overnight.
- The next day, make the ganache: heat the chocolate and cream in a bowl, over a saucepan filled with water at a simmer, until the chocolate melts. Under no circumstances can the simmering water touch the bowl: the chocolate will seize, and all will be lost.
- Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
- Meanwhile, turn the cake out, removing all lining. Examine the cake - it may be necessary to slice off some of the top to make it all level, or slice off some of the crusty bits. When the cake is level, turn it upside down onto the serving platter. Pour the ganache into the centre of the cake, spread evenly, and leave to set.
- Serve with the cream and strawberries, and 11 of your closest friends.
Preparation time: 2 days
Cooking time: 2 hours