Chocolate Mud Cake (Gluten Free)
This cake is rich, it’s delicious and it’s made from besan flour.
Ingredients
Chocolate Mud Cake
- 250 g Butter in cubes
- 1 1/2 cup Caster Sugar
- 200 g Dark Chocolate
- 3 tbsp Coconut oil or olive oil
- 1 cup Boiling Water
- 1 shot of coffee or a little extra water or some Liqueur, Irish cream perhaps
- 2 cups Besan Flour
- 3/4 cup Unsweetened Cocoa Powder
- 2 tsp Baking Powder
- 4 Eggs
Chocolate Ganache
- 1 cup Dark Chocolate the best you can buy
- 1 1/2 cup Cream
- 1 tbsp Date Syrup or golden syrup
Chantilly Cream
- 150 ml Cream
- 3 tbsp Icing sugar sifted
Candied nuts
- 25 g Macadamia Nuts
- 25 g Hazelnuts
- 71/2 cup Caster Sugar
Instructions
Chocolate Mud Cake
- Preheat the oven to 180C. Grease and line a 9″ springform cake tin.
- In a heat proof bowl combine, butter, sugar, chocolate, coconut oil, water and coffee. Heat in the microwave on high for 2 minutes or until the butter has melted.
- Stir the ingredients until it it all comes together.
- In a separate bowl combine the besan flour, cocoa powder and the baking powder and give a light whisk to evenly disperse ingredients. (If the besan has some lumps feel free to sift it, but just for the record I never do at home)
- make a well in the dry ingredients, pour 1/3 of the wet mix in and stir until combined, then add the remaining wet ingredients in 2 batches stirring to combine after each addition.
- Add the eggs to the batter and stir until just mixed in.
- Pour into lined baking tin and place in the preheated oven.
- Bake for approx 1 hour or until the top of the cake it a slightly bouncy. If you do the skewer test the cake should still be a little sticky but cooked.
- Leave in the tin to cool slightly then remove and cool to room temperature before wrapping and placing in the fridge. Leave for at least 4 hours or overnight.
Chocolate Ganache
- Place chocolate in a bowl.
- Pour the cream into a heat proof jug and microwave for 1 1/2 minutes or until boiling.
- Pour hot cream over the chocolate but do not stir. Add the date syrup and let sit for 3 minutes.
- Now stir the mix until it come together and is fully combined and glossy.
- Divide the mix 3/4 (whipping ganache) to 1/4 (pouring ganache).
- Leave to cool.
- Once cool Whip the 3/4 ganache until soft peaks form.
Chantilly Cream
- Place the cream and the icing sugar into a bowl and whisk with hand mixer until soft peaks.
Candied Nuts
- In a non stick frying pan place the sugar and 1/4 cup water stir to combine.
- Place over a medium low heat until sugar appears to have dissolved.
- Turn up the heat to medium and cook until there is a slight amber tinge. Add the nuts and keep on heat until a slightly deeper colour (1 min approx) remove from heat and using 2 forks remove the nuts and place on silicone paper that has been lightly greased.
- Allow to cool completely.
To serve
- Cut the cold cake in 2. then allow to come to room temperature.
- Spread the whipped ganache onto one half. Then spread out the chantilly cream. Place the other half of the cake on top pressing slightly.
- Heat the pouring ganache a little in the micro wave in 20sec bursts until a little runny but not hot. Pour this ganache over the top of the cake spreading if needed. Let it drip down the sides a little.
- Top with the candied nuts.
Notes
- Feel free to eat the cake straight from the oven (a more pudding cake) or allow to cool to room temp and eat as is with ice cream.
- The cake needs to be chilled to easily cut into 2 and to ganache. (trust me it is 1 million times easier if the cake is at fridge temp.)
- This Mud Cake is excellent to make days ahead without any compromise on flavour or texture. It is also excellent to freeze. Just make sure the cake is well wrapped so there is no flavour transfer.