Hazelnut mud cake with fudge frosting

  • 1 hr 50 mins cooking
  • Serves 12
  • Print


Hazelnut mud cake with fudge frosting
  • 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


Hazelnut mud cake with fudge frosting
  • 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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