The cake is dense and sturdy enough if you would like to split it into two or three layers (if you are a bit careful) and fill it with whatever you like and iced/decorated however you fancy. I made it simple, and just added whipped cream and a handful of fresh raspberries on top.
Chocolate Mud Cake
250 g butter, chopped
200 g dark chocolate
2 cups caster sugar
1 1/3 cups water
1 tsp instant coffee
3/4 cup plain flour (I used only strong white flour and added 1 tsp baking powder...)
3/4 cup self-raising flour
1/4 cup un-sweetened cocoa powder
3 eggs, lightly beaten
In a large saucepan, add butter, chocolate, sugar, water and coffee. Melt together over a low heat until sugar is dissolved and butter and chocolate are melted. Allow to cool for about 10 minutes.
Sift flour and cocoa into a large mixing bowl. Add the cooled liquid and beat gently. Add the eggs and mix gently.
Pour mixture into a greased cake tin and bake at 150 degrees C for about 1 3/4 hours. My oven took only 1 1/2 hours, and it can take up to 2 hours, so keep checking the cake. A toothpick should come out clean when the cake is ready.
Serve with whipped cream and fresh raspberries.
Have you submitted a contribution to my first My Sweet Party ? The theme of my first party is chocolate and I would love you to join!
This is my contribution for Sweets for a Saturday and Foodie Friday