What you need:
Melted butter, for greasing
200g butter, chopped
100gms good quality dark cooking chocolate, chopped 60mls (1/4 cup) water
30g (1/4 cup) cocoa powder, sifted
2 tablespoons espresso instant coffee powder
1 teaspoon vanilla essence
220g (1 cup) caster sugar
3 large eggs at room temperature (over 55g each)
115g (3/4 cup) self-raising flour, sifted
Ganache Icing 250g dark cooking chocolate, chopped
1/3 cup of sour cream
Melted butter, for greasing
200g butter, chopped
100gms good quality dark cooking chocolate, chopped 60mls (1/4 cup) water
30g (1/4 cup) cocoa powder, sifted
2 tablespoons espresso instant coffee powder
1 teaspoon vanilla essence
220g (1 cup) caster sugar
3 large eggs at room temperature (over 55g each)
115g (3/4 cup) self-raising flour, sifted
Ganache Icing 250g dark cooking chocolate, chopped
1/3 cup of sour cream
What to do:
Step 1
Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat. 2. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.
Preheat oven to 1850°C fan forced. Brush a deep 22cm round cake pan with melted butter to grease. Line the base with non-stick baking paper.
Step 2
Combine butter, chocolate, water, cocoa, coffee and vanilla essence in a medium saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. ( Remove from heat and stand for 10 minutes or until mixture is lukewarm.
Step 3
Meanwhile: use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined.
Step 4
Pour the mixture into prepared cake pan and bake in preheated oven for 45 minutes or until a butter knife comes out almost clean
Step 5
Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool, ice with ganache and white chocolate shards.
Step 1
Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat. 2. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.
Preheat oven to 1850°C fan forced. Brush a deep 22cm round cake pan with melted butter to grease. Line the base with non-stick baking paper.
Step 2
Combine butter, chocolate, water, cocoa, coffee and vanilla essence in a medium saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. ( Remove from heat and stand for 10 minutes or until mixture is lukewarm.
Step 3
Meanwhile: use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined.
Step 4
Pour the mixture into prepared cake pan and bake in preheated oven for 45 minutes or until a butter knife comes out almost clean
Step 5
Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool, ice with ganache and white chocolate shards.
Chocolate mud Cake with Sour Cream Chocolate Ganache
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