Wicked Chocolate Berry Mud Cake
Posted by: admin / Category: Cakes, Divine Desserts, Entertain guests
Wicked Chocolate Berry Mud Cake
Here is a Dessert that everyone loves Beautiful mud cake , but are too frightened to cook this chocolate mud cake .
With this recipe you will have great success !!!
This wickedly rich chocolate Mud cake tasty delicious with the blueberries.
375g Dark chocolate
2 tablespoon instant espresso coffee
powder or granules or ecco( free caffeine)
160g self raising flour flour
160g plain flour
1/2 cup dark cocoa powder
2 tablespoon oil
1/2 teaspoon bicarbonate of soda
1 cup caster sugar
4 eggs
1 cup buttermilk or 1 cup cream
2 teaspoon vanilla essence
1 pkt blueberries or whichever berries are in season
serve with cream
Chocolate Ganache:
50g dark Chocolate, chopped
125ml cream ( 1/2 cup)
20g unsalted butter
METHOD :
Preheat the oven to warm 160′C,spray with cooking oil a deep 9 by 2 Inch Round Pan line the base with baking paper.
Place in a saucepan the butter, & buttermilk ( or cream) coffee powder, then remove the saucepan off the heat add the chocolate & stir until Chocolate Ganache melted. Allow to cool then add the beaten eggs & vanilla essence, stir until combine, Please don’t over mix. In a another bowl sift the flours, cocoa and bicarbonate of soda into a large bowl Stir in the sugar and make a well in the center.Gradually stir in the melted chocolate mixture using a large mental spoon, slowly stir to incorporating the dry ingredients.
Pour the mixture into the tin . Blueberries thoroughly rinse & dry, using paper towels Drop the blueberries on top of the cake mixture. Bake for 1 3/4 hrs. Test the centre with a skewer – the skewer may appear just slightly wet. Remove the cake from oven unless the centre looks raw, if the cake needs a little longer, give it an extra 5-10 mins. LEAVE the cake in the tin until completely cold, then turn out & wrap in plastic
Chocolate Ganache: Place the cream & butter into a
Ware Universal 8 Cup Double Boiler Fits 2 to 4 Quart Sauce Pans saucepan & slowly bring to boil remove from heat. Add the chocolate & stir until the chocolate has melted, Allow to cool slightly, then pour over the cake, place in the refrigerate. Serve with whipped cream & blueberries on top.
STORAGE TIME : Keep in the fridge in a airtight container for up to 2 weeks . Can be frozen for up to 2 mths
