Name: Dark chocolate mud cake
Cook time: 90 min
Total time: 90 min
Yield: 9
Ingredients: 250 gram butter, chopped; 150 gram dark eating chocolate, chopped coarsely; 2 cup (440g) white sugar; 1 cup (250ml) hot water; 1/3 cup (80ml) whisky; 1 tablespoon instant coffee granules; 1 1/2 cup (225g) plain flour; 1/4 cup (35g) self-raising flour; 1/4 cup (25g) cocoa powder; 2 eggs, beaten lightly

This dark chocolate mud cake makes a simple treat on its own but is even better when layered with chocolate ganache or other frosting.

Looking for more indulgent chocolate cake recipes?

Ingredients

250 gram butter, chopped

150 gram dark eating chocolate, chopped coarsely

2 cup (440g) white sugar

1 cup (250ml) hot water

1/3 cup (80ml) whisky

1 tablespoon instant coffee granules

1 1/2 cup (225g) plain flour

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

1/4 cup (25g) cocoa powder

2 eggs, beaten lightly

Method

1.Preheat oven to 160°C (140°C fan forced). Grease 23cm-square slab pan, line base and sides with baking paper, extending paper 5cm above sides.

2.Combine butter, chocolate, sugar, the water, whisky and coffee in medium saucepan, stir over low heat until mixture is smooth, cool. Stir in sifted flours and cocoa then egg.

3.Pour mixture into pan, bake about 1¼ hours. Stand 10 minutes then turn, top-side up, onto wire rack to cool. Cut into nine pieces, serve dusted with sifted icing sugar, if desired.

Women's Weekly Food

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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