A full flavoured, rich dark chocolate mud cake recipe perfect for cake decorating.
Preheat the oven to 150 degrees Celsius (Approx. 302 F).
Grease and line your tin/s with baking paper on the base and sides.
In a large saucepan, add the butter, dark chocolate, caster sugar, water and coffee.
Over a low heat, allow all the ingredients to melt and the sugar to dissolve. Stir constantly - do not allow the mixture to boil.
Once melted, take the saucepan off the heat and allow the mixture to cool for approx. 15 - 30 mins.
In a large mixing bowl, sift the plain flour, self raising flour and cocoa powder.
Add the cooled liquid to the dry ingredients and mix together gently with a hand held whisk. Ensure any clumps of flour are fully incorporated into the mixture.
Add the beaten eggs and mix gently.
Pour the mixture into the prepared tin/s.
Bake for approx. 1.5 - 2.5 hrs. The cake is cooked when there are a few cracks on top and when a wooden skewer is inserted, it comes out clean, with a few moist crumbs sticking to it.
Every oven is different so check the cake after 1.5 hours. If it's still wet in the middle, pop it back in the oven. My oven takes approx. 2 hours and 20 minutes whereas my mum's oven takes just under 2 hours so the exact time will depend on your oven.