Chocolate Mud Cake

I was always scared of making a dark chocolate cake as I always feared that it would become a dry cake. So whenever I wanted to make a soft chocolate cake for icing I would end up buying Betty Corker’s Devil’s Food cake mix.

But this time as there was no occasion linked while making this cake. I had my hands free to do a trial on this recipe.  The recipe is completely copied from Bake Like a Pro YouTube video.  The end result was very satisfactory, so good bye to Betty corker’s cake mixes.

Ingredients

Flour – 2 cups / 300gm

Water – ¾ cup / 175ml

Unsalted butter – 1 ¼ cup / 250gm

Cooking chocolate – 8 ounce / 250gm

Milk – ½ cup / 125ml

Coco powder - ½ cup / 55gm

Eggs – 4

Castor sugar – 2 ¾ cup / 550 ml

Instant coffee – 2 tbsp / 30gm

Vegetable oil – 2 tbsp / 30ml

Baking soda – ½ tsp

Baking powder – 2 tsp / 10gm

Salt 1 tsp

Method

1.     Heat the water and mix the instant coffee. Keep it ready for use.

2.     In a double boiler container add the cooking chocolate, butter, sugar and the instant coffee mixture. Let it melt completely.

3.     Remove and let it come to room temperature.

4.     Now add the eggs one by one and mix well.

5.     To this add the milk and oil.

6.     Swift together flour, coffee powder, baking powder, baking soda and salt.

7.     Mix this to liquid mixture thoroughly so that no lumps are left.

8.     Grease and dust a 9” cake tin and pour the mixture.

9.     In a preheated oven bake the cake at 150⁰C for about 2hrs.

10.  When the cake is baked and cooled down to room temperature. Top it with chocolate ganache.