Chocolate Mud Cake Recipe

Ingredients

• 290 g NESTLÉ BAKERS' CHOICE Dark Melts
• 200 g butter, chopped
• 275 g brown sugar
• 190 mL hot water
• 50 g NESTLÉ BAKERS' CHOICE 100% Cocoa
• 1 tbsp NESCAFÉ BLEND 43 Instant Coffee
• 3 eggs, lightly beaten
• 180 g sour cream
• 225 g plain flour
• 75 g self-raising flour
• 290 g NESTLÉ BAKERS' CHOICE Dark Melts, extra
• 125 mL thickened cream

Instructions

1. 1

   Preheat oven to 160ºC/140ºC fan forced. Grease and line base and sides of a 22cm round cake pan with baking paper so you can really start this chocolate mud cake recipe.

2. 2

   Combine NESTLÉ BAKERS' CHOICE Dark Melts, butter, sugar, water, NESTLÉ BAKERS' CHOICE 100% Cocoa and NESCAFÉ BLEND 43 Instant Coffee in a medium saucepan over low heat; cook, stirring constantly, until the mixture is smooth and the choc has melted. Cool for 10 minutes then transfer mixture to a large bowl.

3. 3

   Combine eggs and sour cream; add to the cooled choc mixture with sifted flours, mixing well; pour into prepared pan. Bake 1½ hours or until a skewer inserted into the centre comes out mostly clean. (There maybe a little moist cake mixture on metal skewer when inserted into centre of cake, this is normal for mud cake - do not overcook). Cool cake in pan.

4. 4

   To make icing: combine extra NESTLÉ BAKERS' CHOICE Dark Melts and cream in medium microwave-safe bowl; microwave, uncovered, on MEDIUM (50%) for 1 minute; stir; repeat in 30 second intervals until melted. Set aside until cool and thick, stirring occasionally; spread over top and sides of cooled cake.