30 years ago, before we discovered Chocolate Fondant, Chocolate Mud Cake was all the rage. It might not be as fashionable anymore, but it still tastes every bit as good. It has a rich, dense texture and is covered in a shiny ganache that looks like dark chocolate glass. The preparation is super easy. There is no creaming of butter and sugar, it’s pretty much a one pot wonder.
In a medium to large metal mixing bowl, melt the chocolate and butter over a double boiler on gentle heat until smooth.
Dissolve the instant coffee in the hot water and add to the melted chocolate and butter mixture.
Remove the mixing bowl from the heat and add the sugar, then the sifted flour and cocoa, mixing with an electric beater on a slow setting.
Lastly, add the beaten eggs and vanilla and mix well to remove any small lumps. Pour into the greased cake pan and bake for approximately 1 hour.
Test the cake with a skewer. If it comes out clean , it is cooked. Leave the cake in the pan to cool on a wire rack for ½ an hour before gently turning out. When the cake has cooled completely, its ready to ice.
For The Icing
Melt the unsalted butter and chocolate over a double boiler. Cool until it has thickened slightly but is still a pouring consistency. Pour and spread over the cake. Serve with cream or a little Pennysmenu Raspberry Coulis, or both
The easiest way to ice the cake is to place it on a wire rack and place the rack on top of a bowl with a diameter smaller than the cake (e.g. a cereal bowl). This will enable you to rotate the cake and see it from all angles. Have a large plate or sheet of foil on the bottom to catch the dripping chocolate. Give the ganache a minute or two to set before transferring it to a cake stand or serving plate. If you attempt to ice the cake directly on your serving plate, you will end up with a monster mess.