April 3, 2014 In recipe

EAT | Chocolate Mudcake (with berries and cream)

Eats | Chocolate Mud cake w/ berries and cream | www.highwallsblog.com

Every time somebody has a birthday in our house I make them a cake of their choice. One of my house-mates will, without fail, always want black forest cake. My other house-mate always tries to talk his way out of a cake until I force one upon him. But my boyfriend always is a man of variety. He has a different request every year and this year’s request was a goodun'; chocolate mudcake. Aww Yiss!

I always have a problem with making mudcake in that I can never decide on what kind of icing to put on the damn thing! I wanted to get away from rich chocolate icings, but I didn’t want to leave it un-iced. In the end I fell back on my old favourite; layers of delicious whipped cream goodness! Yay! Add some berries and everyone is impressed with all your ‘hard work’ (Disclaimer: no actual hard work required.)

Eats | Chocolate Mud cake w/ berries and cream | www.highwallsblog.com

1 1/2 cups of caster sugar
250g of chocolate
250g of chopped butter
3/4 cup of freshly brewed coffee
1 1/2 cups of self-raising flour
3/4 cup of cocoa powder
1 cup of almond meal
1/2 cup of sour cream
4 eggs
2 teaspoons of vanilla essence
Thickened cream
1/2 cup of caster sugar
Berries to serve

1. Preheat the oven to 160°C and grease a 22cm round cake pan and set aside.

2. Place the sugar, chocolate, butter and coffee in a large saucepan and stir over medium-low heat for 4 minutes or until the chocolate melts and the mixture is smooth. Transfer to a large bowl and set aside to cool.

3. Sift the flour and cocoa powder into a bowl and add the almond meal and stir to combine. In a separate bowl, lightly whisk the eggs and combine with the sour cream and vanilla.

4. Gradually stir the sour cream and flour mixtures into the chocolate mixture, alternating in batches, until just combined.

5. Pour the mixture into the prepared pan and covering loosely with foil to prevent over browning, and bake for 1 hour 30 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely.

6. Whip together the cream and sugar in an electric mixer until stiff peaks start to form.

7. Cut the cake in half to create two layers and top one with cream. Place the other layer onto the cream and top with more cream and a handful of berries.

(Adapted from this recipe)
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