BEST EVER CHOCOLATE CAKE
Lovely moist rich chocolate cake that can also be used for muffins
Provided by rajarmey
Time 1h30m
Yield Serves 16
Number Of Ingredients 0
Steps:
- Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F. This mixture is quite runny, use a solid cake tin not a springform tin. Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides
- For the Cake: In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly
- In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs
- Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended
- Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean
- Turn cake onto wire rack to cool
- Truffle mixture:
- In a bowl over a pan of simmering water melt chocolate, stirring frequently.
- Cool slightly, then stir in icing sugar, butter and cream until well blended.
- Chocolate Glaze:
- In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm
- Assembling The Cake:
- Cut cooled mud cake into layers.
- Spread truffle mixture between layers with a palette knife.
- Position cake on wire cake rack and pour warm glaze over the top.
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