Dark Chocolate-Orange Mud Cake
This recipe comes from a book called 500 Cakes by Susannah Blake.
My husband assures me the cake, which I made for Mother's Day, was AMAZING. Certainly, if the portions he ate were anything to go by, it must have been. :)
Ingredients
140g Dark Chocolate
220g Butter, diced
400g Caster Sugar (I only used 350g)
240ml Milk
Zest of 1 full Orange (you may include more to taste)
2 Eggs
150g Plain Flour
40g Self Raising Flour
2 Tbspn Cocoa Powder or Cacao
Icing:
100g Dark Chocolate, finely chopped
80ml Thickened Cream
Orange essence
Method
Pre-heat oven to 170 degrees C or 325 degrees F. Line a baking tin with baking paper or butter and flour one.
Put the chocolate, butter, sugar, milk and zest in a large pan. Heat very gently, stirring, until the butter and chocolate have melted and the mixture is mostly smooth (there will be zest lumps, but that's ok). Remove from the heat and leave to cool for 10 to 15 minutes.
In a mixer, beat the eggs, then sift in the flours and cocoa powder. Pour in the chocolate mixture and combine.
Pour the cake mix into the prepared tin and bake for anywhere between 50 to 90 minutes. The recipe says 90 minutes, but my cake was completely done at 50, so make sure you keep an eye on it. When done, leave to cool in tin for at least thirty minutes before turning out onto a wire rack to cool completely.
To make the icing, put the chocolate and a few drops of orange essence in a heatproof bowl. Heat the thickened cream until almost boiling, then pour it over the chocolate and leave to stand for 5 minutes. Stir until smooth, then leave to cool and thicken slightly before pouring over cool cake.
Decorate with some Terry's Chocolate Orange segments or Jaffas.
Serves between 8 to 16 people.
My husband assures me the cake, which I made for Mother's Day, was AMAZING. Certainly, if the portions he ate were anything to go by, it must have been. :)
Ingredients
140g Dark Chocolate
220g Butter, diced
400g Caster Sugar (I only used 350g)
240ml Milk
Zest of 1 full Orange (you may include more to taste)
2 Eggs
150g Plain Flour
40g Self Raising Flour
2 Tbspn Cocoa Powder or Cacao
Icing:
100g Dark Chocolate, finely chopped
80ml Thickened Cream
Orange essence
Method
Pre-heat oven to 170 degrees C or 325 degrees F. Line a baking tin with baking paper or butter and flour one.
Put the chocolate, butter, sugar, milk and zest in a large pan. Heat very gently, stirring, until the butter and chocolate have melted and the mixture is mostly smooth (there will be zest lumps, but that's ok). Remove from the heat and leave to cool for 10 to 15 minutes.
In a mixer, beat the eggs, then sift in the flours and cocoa powder. Pour in the chocolate mixture and combine.
Pour the cake mix into the prepared tin and bake for anywhere between 50 to 90 minutes. The recipe says 90 minutes, but my cake was completely done at 50, so make sure you keep an eye on it. When done, leave to cool in tin for at least thirty minutes before turning out onto a wire rack to cool completely.
To make the icing, put the chocolate and a few drops of orange essence in a heatproof bowl. Heat the thickened cream until almost boiling, then pour it over the chocolate and leave to stand for 5 minutes. Stir until smooth, then leave to cool and thicken slightly before pouring over cool cake.
Decorate with some Terry's Chocolate Orange segments or Jaffas.
Serves between 8 to 16 people.