I know I know, another chocolate cake but before you close the page close your eyes. Actually open your eyes and read this then close your eyes and imagine this.
You pick up your cake fork and raise it to touch the top of the glossy icing. As you press gently you meet no resistance from the thick layer of chocolate goodness. You can smell the richness and can’t wait to get it to your mouth.
As you reach the cake layer you press a little harder and the cake crumbles and squishes a little onto the fork. You raise it to your mouth and get another whiff of intoxicating chocolate.
It hits your lips and then the icing coats your teeth and lips like lipstick. As soon as the flavour hits your tongue you want more of the tender crumb and smooth as silk icing. You’re in chocolate cake heaven.
Ok back you come. I so wish that there was a way you could smell this cake through the computer because I guarantee you’d be diving into your screen to get a taste.
Yesterday, a friend emailed me asking for a chocolate cake recipe. ‘I know you have a lot on the blog, but which would you say is best?’
Her question couldn’t have come at a better time because this dear reader, is quite possibly the best ever chocolate mud cake. Well the best that I’ve made that’s for sure. I know it’s a big call but I can confidently say that (edit: and if you read the comments you’ll see others agree!).
Of course that is just my opinion, feel free to make it just to prove me wrong (or back me up), any excuse to bake it will do. The recipe is quite similar to one I was given by my mum’s friend. It’s a secret recipe that I’m not allowed to blog, but this one, well this one I’m allowed to share and share it I will.
I do love ganache but sometimes it can be a bit rich even to me. My most favourite chocolate icing is the one Nigella makes for her Devil’s Food Cake. It has no cream but a lot of butter, chocolate and brown sugar and it is just so light and fluffy and sweet and chocolatey and smooth and … do you get the picture?
I posted this photo on Facebook the day I made the cake with the caption ‘I may have eaten a great deal of this icing as I iced the cake. Like if you’d have done the same.’ I got a few likes that day. Sadly I wasn’t lying, I really did eat quite a lot of icing. There was a bit left over and it would have been a shame to let it go to waste right?
I served it for Valentine’s Day dessert with some little raspberry hearts in cream (because I forgot to whip the cream and I was too lazy to do it after dinner – bad wife!). Isn’t that cake to icing ratio wonderful?
If I still haven’t convinced you, I’m considering making my own Birthday cake this year instead of asking for my most favourite cake in the world from Jocelyn’s Provisions. If that doesn’t convince you then nothing will. Enjoy!
What about you? Do you make your own Birthday cake?
- 250g (2 sticks) butter
- 200g (7oz) dark chocolate
- 375ml (1½ cups) strong coffee (ie 375ml water with coffee dissolved - about 1 tbsp if you use instant coffee granules)
- 450g (16oz) caster sugar
- 175g (6oz) plain flour
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 2 free-range eggs
- 2 tsp vanilla extract
- 125ml (1/2 cup) water
- 30g (1oz) dark brown sugar
- 175g (6oz) unsalted butter, cubed
- 300g (10oz) good-quality dark chocolate, finely chopped
- Pre-heat the oven to 180C fan-forced and grease and line a 25cm springform tin.
- In a small saucepan, melt the butter, chocolate and coffee over low heat, stirring, until the chocolate has dissolved.
- Add the sugar to the pot and stir it in until it has dissolved too.
- Pour the mixture into a heat-proof bowl.
- Sift the flour, cocoa and baking powder over the top and whisk them into the liquid then whisk in the eggs then the vanilla.
- Once everything is combined, pour the batter into the tin.
- Bake the cake for 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave the cake to cool completely in the tin.
- Put the water, 30g dark sugar and 175g butter in a pan over a low heat to melt.
- When the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so all the chocolate is heated.
- Leave it for a minute or two and then whisk until the icing turns smooth and glossy.
- Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.
- When the cake has cooled spread it with the fudge icing.