Chocolate Mud Cake

Name: Chocolate Mud Cake
Yield: 5 to 10
Ingredients: 100 g Cold butter, unsalted; 100 g Sunflower oil; 200 g 70% Dark chocolate; 1 tbsp Instant coffee; 100 ml Full fat milk; 210 g All purpose flour; 35 g Cocoa powder; 180 g Lyle’s Golden Syrup; 4 Large eggs; 1 tsp Vanilla paste; 1 Pinch fine table salt; 120 g Sour cream; 1 tsp Baking powder; 1 tsp Baking soda; 300 g Milk chocolate; 280 ml Double cream

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Prep

20 min

Bake

1 hour 10 mins

Serves

5 to 10

Difficulty

Easy

About

Looking for a showstopper Easter cake, but also something that you can be sure of that will work? Look no further! You’ll need a lot of good quality chocolate, Lyle's Golden Syrup and 15min of your time to whisk it all up together! This chocolate cake is like a big brownie covered with silky smooth milk chocolate ganache, so what’s not to love?

made using

Lyle’s Golden Syrup Bottle 325g

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breakfast Easy Cakes And Cupcakes 5 to 10 1-2 hours

Instructions

Ingredients

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HOW TO MAKE THIS CHOCOLATE MUD CAKE

Step 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.

Step 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.

Step 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.

Step 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!!

Step 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.

Step 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.