You can split this cake in half once cooled and ice in-between with chocolate butter cream for a truly wicked cake. Recipe by Diolicious
Ingredients
- 1 tbsp lemon juice
- 1 cup milk
- 1/2 cup oil
- 250g dark chocolate melts, roughly chopped
- 1 cup strong, hot coffee
- 2 cups standard flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup caster sugar
- 1/2 cup cocoa
- 2 eggs
- Ganache : 500ml cream, 500g dark chocolate
Method
- Preheat oven to 180ºC, fan bake. Grease a 24cm cake tin with baking paper (or use two 15cm tins).
- In a bowl mix lemon juice and milk together and set aside for the milk to sour.
- Place oil, chocolate and hot coffee in a small saucepan and heat gently, stirring often, until chocolate is melted and mixture is smooth. Cool.
- Sift flour, baking soda, baking powder, sugar and cocoa together in a large bowl.
- Add eggs to the cooled chocolate mixture and mix well. Add this to the dry ingredients alternately with the soured milk. Whisk to combine thoroughly.
- Pour into prepared tin and bake for 1 hour. Fudgy crumbs will still stick to a skewer poked into the centre of this cake – this is the desirable sticky mud consistency.
- Cool for 15 minutes in the tin before turning out to cool further on a wire rack.
- For the ganache, heat cream in a medium saucepan until near boiling. Remove from the heat and add the chopped chocolate. Allow to stand for 2 minutes before stirring to fully dissolve chocolate.
- Whisk until smooth and glossy, the ganache will thicken as it cools. Ganache will keep in the fridge for up to two weeks.
- Ice the cake when ganache is slightly warm but cake is cool.
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