Here comes a very festive looking, super chocolaty Chistmas treat by Divya!
They say excuses are a waste of time,your friends don't need them and your enemies won't believe them. I definitely consider Suma as a dear bloggie pal and I hope she doesn't mind this long over due post.
It was a while back[more than 2-3 months I guess] that Suma e-mailed me and asked me for a guest post on her blog. She even kept the window open asking me to post anything which fancies me,though I couldn't ignore the *hint* on Cake. Now come on,for some one whose blog is named Cakes and More,what else can you bake??
Many things kept me from posting this on time. But I wouldn't get into all that,better late than never. I wanted the Cake to be Chocolatey and believe me,this one's full of it. Fudgy and gooey, this one could almost pose as a Brownie and you wouldn't know the difference!! Perfect with a scoop of Chocolate Ice-cream with some Chocolate sauce on top with some toasted nuts. Ah, I could grab that plate and go into Chocolate Nirvana. Suma, here it is for you and I hope with this one I've made up for being such a Late Lateef!! I almost felt guilty eating this when I actually made it for you!!
For someone who is crazy about Chocolate Cakes,this is the perfect answer. It has an intense Chocolate flavor, elevated by the coffee powder added into it and the resultant cake is definitely a show stopper. It is good on its own but you could drizzle some Ganache on top or even a simple chocolate glaze. I wouldn't recommend icing this cake since it would make it much more sweeter and will take away from the chocolatey taste which is the backbone of this cake. I halved the original recipe and got an 8' round cake. You could double the recipe and bake it in a rectangular tray if you are baking it as a dessert for a party.
Chocolate Mud Cake
Recipe source - Lakshmi Nair
Ingredients
Flour – 1 cup
Baking soda – ½ tsp
Cocoa Powder – ¼ cup[I used Cadburys]
Sugar – ¾ cup
Boiling water – ¼ cup
Instant Coffee Powder – 1 tsp
Dark Chocolate – 125 gms,grated or chopped
Butter – 125 gms,unsalted
Eggs – 2
Method
In a mixing bowl, mix together sugar, boiling water and coffee powder till the sugar dissolves. [If you are using granular sugar, it wouldn’t dissolve completely and that is fine]
In another pan melt the butter and add the chocolate,make sure the pan is on low heat. In about 2-3 minutes, it will melt completely and become a chocolaty mass. Switch off the flame.
Add this to the sugar mix and mix everything together with a wooden spoon.Let it cool and come to room temperature.
Meanwhile, prepare the baking tin-grease and line an 8’ round cake tin.
Preheat oven to 175C.
Sift together flour, baking soda and cocoa powder.
When the chocolate mix is cool, beat in the flour mix little at a time-you could use a wooden spoon or a hand mixer.
After all the flour has been mixed in, add the eggs one at a time and beat well.
Transfer to the prepared baking tin and bake for 30-35 minutes[it took exactly 35 minutes in my oven].
Cool the cake in the tin and then invert to a cooling rack.
Using a sieve, dust powdered sugar on top and slice into wedges.
Serve with a dollop of Chocolate ice-cream and transport yourself into Chocolate Nirvana!!
