Name: Hazelnut mud cake with fudge frosting
Cook time: 110 min
Total time: 110 min
Yield: 12
Ingredients: 360 gram dark eating chocolate, coarsely coarsely chopped; 225 gram butter, coarsely chopped; 3/4 cup (165g) firmly packed light brown sugar; 3/4 cup (180ml) water; 3/4 cup (110g) plain flour; 1/4 cup (35g) self-raising flour; 1/2 cup (50g) ground hazelnuts; 2 eggs; 1/3 cup (80ml) hazelnut-flavoured liqueur; Fudge frosting; 45 gram butter, coarsely chopped; 1/3 cup (75g) firmly packed light brown sugar; 1 tablespoon water; 2 tablespoon hazelnut-flavoured liqueur; 1 cup (160g) icing sugar; 2 tablespoon cocoa powder

Ingredients

360 gram dark eating chocolate, coarsely coarsely chopped

225 gram butter, coarsely chopped

3/4 cup (165g) firmly packed light brown sugar

3/4 cup (180ml) water

3/4 cup (110g) plain flour

1/4 cup (35g) self-raising flour

1/2 cup (50g) ground hazelnuts

2 eggs

1/3 cup (80ml) hazelnut-flavoured liqueur

Fudge frosting

45 gram butter, coarsely chopped

1/3 cup (75g) firmly packed light brown sugar

1 tablespoon water

2 tablespoon hazelnut-flavoured liqueur

1 cup (160g) icing sugar

2 tablespoon cocoa powder

Method

1.Preheat oven to 150°C. Grease a deep 20cm round cake pan and line base and side with baking paper.

2.Stir chocolate, butter, sugar and water in a medium saucepan over low heat until smooth. Transfer to a medium bowl and allow to cool for 15 minutes.

3.Stir sifted flours, ground hazelnuts, eggs and liqueur into chocolate mixture. Pour mixture into pan. Bake cake about 1 hour 35 minutes. Stand in pan 5 minutes. Turn top-side up onto a wire rack to cool.

4.Meanwhile, to make fudge frosting, stir butter, brown sugar and water in a small saucepan over heat, without boiling, until sugar dissolves. Remove from heat and stir in liqueur. Sift icing sugar and cocoa into a small bowl; gradually stir in hot butter mixture until smooth. Cover and refrigerate about 15 minutes or until frosting thickens. Beat frosting with a wooden spoon until spreadable. Spread cooled cake with frosting.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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