For the chocolate cake

  • 100g unsalted butter 100g unsalted butter
  • 100g sunflower oil 100g sunflower oil
  • 200g 70% dark chocolate 200g 70% dark chocolate
  • 1 tbsp instant coffee 1 tbsp instant coffee
  • 100ml whole milk 100ml whole milk
  • 210g all purpose flour 210g all purpose flour
  • 35g cocoa powder 35g cocoa powder
  • 180g Lyle’s Golden Syrup 180g Lyle’s Golden Syrup
  • 4 large eggs 4 large eggs
  • 1 tsp vanilla paste 1 tsp vanilla paste
  • Pinch salt Pinch salt
  • 120g sour cream 120g sour cream
  • 1 1/2 tsp baking powder 1 1/2 tsp baking powder
  • 1tsp baking soda 1tsp baking soda

For the chocolate ganache

  • 300g milk chocolate 300g milk chocolate
  • 280ml double cream 280ml double cream

Instructions

HOW TO MAKE THIS CHOCOLATE MUD CAKE

  1. Firstly, you should make a milk chocolate ganache by heating double cream in a microwave until hot. Stir in dark chocolate pieces and whisk it slowly until it melts completely. Cover with cling film and let it cool down to room temp then transfer to a fridge for a couple of hours until it thickens to a spreadable consistency.
  2. Preheat the oven to 160°C. Grease a 23cm round loose-bottomed cake tin, then set aside. Melt the chocolate, butter, oil, instant coffee and milk in a  bowl over a pan of barely simmering water until smooth (or use a microwave to do so). Remove from the heat and set aside.
  3. Add Lyle’s Golden Syrup, eggs, sour cream, vanilla paste and then sift the flour and cocoa powder into a bowl. Fold everything together until smooth.
  4. Pour into the greased cake tin and bake in the oven for approx 1 hour and 10 minutes. The cake is ready when a toothpick inserted into the centre comes out with some moist crumbs sticking to it. Set aside to cool completely in the tin. Don’t put it in the fridge as this cake tastes best when served at room temperature!!
  5. Remove the cake from the tin and by using a serrated knife cut off the uneven top of the cake and treat yourself with it when having your afternoon coffee.
  6. Now cut your cake in half, spread roughly half of the ganache over the bottom part of the cake, cover with a top part and spread the rest of the ganache evenly all over the cake, swirling around with a spoon or a palette knife to make it look pretty.