CHOC-A-LOT MUD CAKE.

Choc-a-lot Mud Cake. image

Provided by lauragold13

Time 1h

Yield Makes Cake

Number Of Ingredients 11

142g / 5oz unsalted butter, softened.
142g / 5oz plain chocolate.
142g / 5oz caster sugar.
99ml / 3 1/2 floz very hot (not boiling) water.
142g / 5oz self raising flour, sifted.
28g / 1oz cocoa powder, sifted.
2 eggs, lightly beaten.
57g / 2oz unsalted butter.
3 tablespoons milk.
198g / 7oz icing sugar, sifted.
28g / 1oz cocoa powder, sifted.

Steps:

Pre-heat the oven to 180C/350F/ gas mark 4.
For the cake, place the butter and chocolate in a large bowl. Set over a pan of simmering water and stir well, until completely melted. Remove from the heat and stir in the sugar and hot water. Sift together the flour and cocoa, then stir into the mixture. Beat in the eggs, and mix well.
Pour into a buttered and floured 24cm/9.5in loose-bottomed cake tin and level off the top. Bake in the oven for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
Leave in the tin for 10-15 minutes, then transfer to a wire rack to cool before icing. (or serve warm, as a dessert.)
To make the icing, place the butter, milk, sugar and cocoa in a bowl and set over a saucepan of gently simmering water. Stir until the mixture is glossy and smooth. Remove from the heat and allow the icing to cool completely.
Beat well until the cold icing becomes thick, then spread over the cooled cake. *Chocolate mud cake should only be frozen un-iced.
Indulge in this marvelous cake warm with a dollop of ice-cream. Enjoy!