Hazelnut mud cake with fudge frosting
Jul 31, 2009 2:00pm- 1 hr 50 mins cooking
- Serves 12
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Ingredients
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
Method
Hazelnut mud cake with fudge frosting
- 1Preheat oven to 150°C. Grease a deep 20cm round cake pan and line base and side with baking paper.
- 2Stir 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.
- 3Stir 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.
- 4Meanwhile, 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.
