Melt and Mix Chocolate Chunk Mud Cake

A community recipe by SelenaJayne

Not tested or verified by Nigella.com

Introduction

This is absolutely fabulous. Taken from SFI magazine Australia ( Janelle Bloom recipe). So moist and chocolately. My signature cake since 2007 . Easy recipe. I also cover mine with ganache for that extra 'specialness'

Ingredients

Serves: 8

Metric Cups

300 grams dark chocolate
200 grams butter (chopped)
63 millilitres boiling water
63 millilitres cocoa
1 teaspoon vanilla extract
250 millilitres caster sugar
3 eggs (lightly beaten)
188 millilitres self-raising flour
double cream (extra thick)

11 ounces bittersweet chocolate
7 ounces butter (chopped)
¼ cup boiling water
¼ cup unsweetened cocoa
1 teaspoon vanilla extract
1 cup superfine sugar
3 eggs (lightly beaten)
¾ cup self-rising flour
heavy cream (extra thick)

Method

Melt and Mix Chocolate Chunk Mud Cake is a community recipe submitted by SelenaJayne and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre heat oven to 160 degrees celcius. grease and line a 6 cm deep, 20 cm base round or square cake tin.

Break 200 grams chocolate into squares. Place chocolate, butter and hot water in a heatproof microwave safe bowl. Microwave uncovered on HIGH (100%) for 2 to 3 minutes stirring after every minute with a metal spoon until almost melted. Stir until smooth.

Add cocoa while still warm and stir until it is dissolved. Stir in vanilla, caster sugar and eggs. Mix well. Sift flour over chocolate mixture. Stir gently to combine.

Pour half of batter into prepared tin. Chop remaining 100 grams of chocolate. Sprinkle half over the batter. Top with remaining batter and chocolate.

Bake for 55-60 minutes or until a skewer inserted into the centre comes out with moist crumbs clinging.

Allow cake to cool completely in pan. Serve with cream

Pre heat oven to 160 degrees celcius. grease and line a 6 cm deep, 20 cm base round or square cake tin.

Add unsweetened cocoa while still warm and stir until it is dissolved. Stir in vanilla, superfine sugar and eggs. Mix well. Sift flour over chocolate mixture. Stir gently to combine.

Pour half of batter into prepared tin. Chop remaining 100 grams of chocolate. Sprinkle half over the batter. Top with remaining batter and chocolate.

Bake for 55-60 minutes or until a skewer inserted into the centre comes out with moist crumbs clinging.

Allow cake to cool completely in pan. Serve with cream

Additional Information

Janelle Bloom loves using a microwave to melt chocolate. I also use this method very successfully but no reason a double boiler wouldn't substitute. The microwave method is soooo easy though :)

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What 1 Other has said

If I wanted to make this recipe into Cupcakes how long do you reckon i would have to cook them for?

Posted by keelan19 on 28th January 2013

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Additional Information

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