Dark Chocolate Mud Cake with Cacao Nibs
A slice of rich, moist, chocolatey heaven.
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 45 mins
Mud Cake Sponge
4 Tbsp (60 ml) butter
1 C (205 ml) Demerara sugar (caramel sugar)
4 Tbsp (60 ml) cocoa powder
1 C (250 ml) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) bicarbonate of soda
1 ¼ 310 ml) water
1 tsp (5 ml) canola oil
1 C (250 ml) dark chocolate, broken into pieces
2 tsp (10 ml) cacao nibs (for sprinkling)
Mud Cake Sponge
Preheat the oven to 160 ºC.
Place the butter, sugar and cocoa powder into the bowl of a stand mixer fitted with a paddle. Cream the butter mix until light and fluffy. Gradually add the eggs.
Sift together the baking powder and flour. Combine the bicarbonate of soda with warm water to dissolve.
Add the dry ingredients and liquid to the butter mixture alternately in batches to prevent lumps forming, mixing to incorporate.
Grease a loaf tin and line with a strip of baking paper. Pour in the mix and place into the oven to bake for approximately 45 minutes. Once baked, remove from the oven and allow to cool. Remove the cake from the tin, wrap in clingwrap and freeze.
Place the oil and chocolate into the tope section of a double boiler. Heat slowly and allow to melt, stirring at intervals. Once melted, allow to reach room temperature.
Take the loaf out the freezer. Remove the clingwrap and, holding the ends of the loaf, place it in the glaze, rolling so that the whole loaf is covered. Be sure to roll quickly at it sets quickly) place onto a silicon sheet and sprinkle with coco nibs.
Portion loaves into 12 slices as soon as the chocolate has set, but is not too hard, as the chocolate will crack when slicing.
Serve with cinnamon ice cream or crème fraîche.
Need help with some of the terms? Check our Baking Glossary.