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Dark Chocolate and Coffee Mud Cake

Recipe

Chocolate heaven! With a coffee fix.

Serves: 1 person   |   Prep time: 20 minutes   |   Cooking time: 80 minutes

American   |   Dessert   |   Vegetarian

  

Ingredients

  • 200g 70% Moser Roth Fairtrade Coca Dark Chocolate Bar
  • 250g Unsalted Butter
  • 1 x tbsp Instant Coffee
  • 250g Self Raising Flour
  • 250g Caster Sugar
  • 100ml Semi Skimmed Milk
  • 40g Cocoa Powder
  • 4 x Medium Eggs
  • 1 x tsp Vanilla Essence
  • 150ml Sour Cream

Icing

  • 125g Moser Roth Fairtrade Milk Chocolate Bar
  • 125g Moser Roth Fairtrade Madagascan Vanilla Chocolate
  • 120ml Double Cream
  • 25g Unsalted Butter
  • 1 x 23cm spring form cake tin

  

Method

  1. Pre-heat the oven to 170°C/Gas Mark 3.
  2. Break up the dark chocolate and put into a heatproof bowl. Chop up the butter and add to the bowl, along with the coffee and the milk.
  3. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth and melted.
  4. Remove from the heat and add the caster sugar and the vanilla. Stir through and allow to cool. Next, sift the flour and the cocoa powder and add to the chocolate mix.
  5. Whisk the eggs and beat into the batter a little at a time, then whisk in the sour cream.
  6. Lightly grease the tin and pour in the batter. Bake in the oven for about 50 to 60 minutes.
  7. Allow to cool in the tin, then put onto a cooling rack.