1 tablespoon instant coffee powder ( I use espresso and add less water)
1.5 cups boiling water
200g good quality dark cooking chocolate, roughly chopped
2 cups caster sugar
2 eggs – or 3 if small, gently beaten.
1 tablespoon (yes, tablespoon) vanilla
1.5 cups SR Flour
¼ cup of cocoa
Ganache:
125 g dark cooking chocolate
125 g unsalted butter
Instructions
Method:
Grease a 23cm round cake tin, line base with baking paper.
Preheat oven to 160 degrees celsius.
Melt butter and sugar in saucepan on low heat, stirring often.
Add hot water, coffee and chopped chocolate. Stir till smooth.
Let it cool a little, then pour into large bowl of electric mixer
Gradually add the sifted dry ingredients in about 3 batches.
Add eggs (I beat by hand first) and vanilla.
Beat well.
Pour into the greased and base-lined tin. (The mixture will be very ‘wet’) Bake slow oven for one and a half hours. If you divide the mixture into two smaller cakes, it will be ready in an hour/one hour five minutes – cook too long and it will lose its lovely moist texture.
See notes for details on cooking.
Notes
I cook on 2nd bottom rung (cool part of oven) at 160 degrees for 10-15 minutes, then reduce heat to 120 C. Start checking with skewer or fine sharp knife in 1 hour – check again in 10 minutes then every 5 minutes – it will finish off cooking quickly – skewer should come out ‘just’ sticky in centre and clean when tried at outer part of cake – that way it is nice and muddy and doesn’t go too dry.)
Let stand for 5+ minutes before turning out of tin. Turn out upside down onto cake cooler. When cool ice and serve as cake or dessert. It keeps well frozen and is also delicious reheated gently in the microwave for ten seconds or so. I normally make two smaller cakes as this is a very generous recipe and "shorter pieces" suit me better.
Recipe by eatmystreet at https://www.eatmystreet.net/2015/07/29/best-ever-chocolate-mudcake-recipe/