Brilliant & Bullet-Proof – Haigh’s Dark Chocolate Mud Cake
One of the things I love about food blogging is checking the post. Occasionally there are interesting-looking parcels waiting for me that I wasn’t expecting. If the parcel contains chocolate, well – my day is made. Last week an intriguingly large box with a Haigh’s label arrived for me and inside I found what for me was absolute gold – three different packs of chocolate, a temptingly photographed recipe booklet and a smart new Haigh’s apron to keep me clean should the urge to bake overtake me. It did.
I seldom publish recipes that aren’t my own, but I’m more than happy to make an exception this week. Haigh’s are Australia’s oldest family owned chocolate makers, a proud South Australian food icon and responsible for several of the inches around my hips. They’ve also just produced what may be the best mud cake recipe I’ve ever used. Poorly tested recipes are the bane of my life and far more prevalent than you’d expect, so when I find one that works exactly right and produces something which looks just like the picture I’m thrilled. This recipe is just that and they’ve very kindly allowed me to share it with you.
I’m no food stylist, so my cake decorating style is a little, er – relaxed, but I know my stuff when it comes to chocolate and baking. I followed this recipe to the letter, including preparing the pan properly and using Haigh’s chocolate and it was just perfect. Always trying to improve on perfection, I think I just might tweak this next time I make it and add a little bourbon instead of the coffee – that worked out very well for me last time I tried it.
Honestly, this recipe is simple, fast, bullet-proof and show-stopping and that’s all I ask for my cooking. If a perfect chocolate cake makes your heart beat a little faster then this recipe is for you – and don’t despair if you want to make this, but don’t have a Haigh’s store handy – their products are all available on their website!
- ⅔ cup (100g) self raising flour, sifted
- 1⅓ cup (200g) plain flour, sifted
- ½ cup (50g) cocoa, sifted
- ½ tsp bicarbonate of soda, sifted
- 1 double espresso shot
- 250g unsalted butter, diced into 1cm cubes
- 250g Haigh's 70% Cocoa Dark Chocolate Pastilles
- 2½ cups (550g) caster sugar
- 4 extra large eggs, lightly beaten
- 2 Tbsp (40ml) oil
- ½ cup (125ml) buttermilk
- 200gms Haigh's Dark Chocolate Couverture, finely chopped
- 200ml thickened cream
- Preheat oven to 160C (140C fan-forced). Lightly grease a deep 23cm round cake pan and line with baking paper, making sure the paper extends 10cm above the top of the pan.
- Sift the flours, cocoa and bicarb together in a large mixing bowl, stirring until well combined.
- Place coffee into a jug and top up with boiling water to 180mls.
- Pour coffee into a large saucepan over very low heat, add butter, sugar and chocolate, stirring to combine. Continue stirring until chocolate and butter have melted and the mixture is smooth. Set aside to cool slightly. Add eggs, oil and milk to the chocolate mixture, whisking until well combined.
- Create a well in the centre of the flour mixture and pour the chocolate mixture into the centre, stirring until well combined. Pour the mixture into the prepared cake pan. Place pan on an oven tray and bake in oven for 2 hours or until a skewer comes out of the centre cleanly. Remove from oven, place on a wire rack and allow cake to cool completely in the pan.
- Place cream in small saucepan and heat over low heat until just below boiling point. Remove from heat, add chocolate and stir gently. Leave to stand for several minutes, then stir gently again. Do not stir too much. Repeat process until chocolate has melted and mixture is smooth and shiny.
- Allow to cool until thick enough to spread, then apply to top and sides of cake with a spatula.
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