Chocolate Mud Cake


1/2 cup (8oz) unsalted butter
8oz dark chocolate, chopped
2 Tbsp instant coffee powder
1/2 cup self-raising flour
1/2 cup flour (5oz)
1/2 cup cocoa powder (5oz)
1/2 tsp baking soda
2 1/4 cups sugar
4 eggs, lightly beaten
2 Tbsp canola oil
1/2 cup buttermilk

5oz unsalted butter, chopped
5oz dark chocolate, chopped


  1. Preheat oven to 315*F. Lightly grease a deep 9 inch round cake pan and line with parchment paper, making sure the paper extends 2 inchs above the top edge.
  2. Combine butter, chocolate and coffee in a saucepan with 3/4 cup hot water and stir over low heat until smooth. Remove from heat.
  3. Sift the flours, cocoa and baking soda into a large bowl, stir in sugar and make a well in the center. Add the eggs, oil, and buttermilk to the well, and use a large spoon to slowly stir liquids into the dry ingredients.
  4. Gradually add in the melted chocolate mixture. Stir well.
  5. Pour the mixture into pan. Bake for 1 hour 45 minutes (2 hours for 8″ pan) or until knife inserted in center comes out slightly wet. Remove from oven. If top looks raw bake for another 5-10 minutes.
  6. Leave cake in pan until completely cool. Then turn out and wrap in plastic wrap.
  7. Icing: combine butter and chocolate in a sauce pan and stir over low heat until both are melted. Remove and cool slightly. Pour icing over the cake and allow it to run down the side.
  8. Cake may be refrigerated in an airtight container for up to three weeks or in a cool dry place for up to a week. Freeze for up to two months.

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