Celebrate Easter with more than traditional Easter Eggs. This Chocolate Mud Cake is a celebration in its own right with gorgeous Easter decorations.
Ingreadient:
- 125g (1/2 block) Copha, finely chopped
- 250g quality dark chocolate, chopped (can substitute with milk chocolate if desired)
- 400g (2 cups) Brown sugar, firmly packed
- 4 Eggs
- 200ml (1 cup) Sour cream
- 300g (2 cups) Plain flour
- ½ tsp Baking powder
- 30g (1/4 cup) Cocoa powder, plus extra for dusting
Direction:
- Pre heat oven to 140°C (fan forced 120° C) 280°F/ 240°F. Lightly grease and double line a 21cm/8in spring form pan making sure the paper is 5cm/2in above the rim
- In a bowl combine cooking chocolate and brown sugar. Place bowl over a pot of lightly simmering water to melt. Stir occasionally until fully melted. Remove from heat and set aside for 5 minutes
- Melt Copha in the microwave or saucepan until fully melted. Add melted chocolate. Whisk eggs in one at a time followed by sour cream
- Combine plain flour, baking powder and cocoa powder and sift over Copha mix. Stir through until well combined
- Pour cake mix into the prepared pan and bake in the oven for 2-2 1/2 hours or until a skewer inserted into the centre comes out clean. Remove pan from oven
- Set cake aside in the pan for 5-10 minutes before turning onto a wire rack for 30 minutes or until cooled completely
- In a medium sized saucepan, bring cream to boil over a medium heat
- Remove from heat, add chocolate and stir until combined and glossy. Set aside and leave to cool
- Spread ganache over the cake evenly
- Decorate with mini Easter eggs
- Allow ganache to set, then serve immediately or leave cake out at room temperature until ready to serve
- Serve with fresh raspberries or whipped cream on the side
