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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 1012 |
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this recipe makes a rich large cake...And has to rank up there with my all time favourites Ingredients:
1 tablespoons fresh lemon juice |
1 cup milk |
1/2 cup oil |
250g dark chocolate, broken up or roughly chopped |
1 cup hot strong coffee, can be strong instant |
2 cups flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 cup white or raw sugar |
1/2 cup cocoa |
2 eggs |
for the chocolate ganache icing |
400g dark chocolate, broken into pieces |
1 cup cream |
Directions:
1. Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
2. Mix the lemon juice with the milk and set aside for it to sour the milk.
3. Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool. In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa. Mix the eggs and soured milk into the cooled chocolate mixture then whisk this into the dry ingredients.
4. Add the eggs to the cooled chocolate mixture, whisking to incorporate the mixture into the dry ingredients. Combine thoroughly. Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, split the cake in half using a serrated knife and fill the centre and frost the top with thick Chocolate Ganache icing.
5. For the Icing
6. Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt
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