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Chocolate Mud Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 9)
[Read reviews] [Post a review]
Servings: 12
 
Comments:
THIS CAKE IS ALSO DELICIOUS WHEN SIMPLY DUSTED GENEROUSLY WITH SIFTED COCOA.

Ingredients:
For The Cake:
1/2 cup (3 1/2 ounces) (100g) hazelnuts
10 - 11 oz. (300g) dark chocolate, chopped
1/2 cup (125 mL) olive oil
1 tbsp. espresso coffee powder
1/4 cup hot water
1/4 cup cocoa powder
1 cup firmly packed brown sugar
2 eggs, at room temperature
3/4 cup all-purpose flour
1 1/4 tsp. baking powder

For The Icing: (optional)
8 oz. (200g) dark chocolate, chopped
1/2 cup cream (light cream can be used as a lower fat alternative)

Extra cocoa for serving

Instructions:
To Make The Cake:
Preheat oven to 350°F (180° C).

Place hazelnuts on baking tray and roast for 10-12 minutes. Rub hazelnuts in clean tea towel to remove skins. Place nuts in food processor to chop finely. Reduce oven to 300° F (150°C). Grease and line an 8-inch (20 cm) round cake pan with non-stick baking paper.

Place the chocolate, olive oil, coffee powder and water in a medium saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes or until the mixture is smooth. Remove from the heat and transfer mixture to a large bowl.

Add the cocoa powder, brown sugar and eggs, whisk well to combine. Sift together the flour and baking powder. Add the sifted flour and baking powder mixture and the chopped hazelnuts to the chocolate mixture, whisking gently to combine. Pour the mixture into prepared pan and bake at 300° F (150°C) for 50-60 minutes or until the cake crumbs cling to the skewer when inserted into the center of the cake. Stand for 10 minutes before turning onto a wire rack to cool.

To Make The Icing:
Combine chocolate and (light) cream in a heat-proof bowl and place over a saucepan of simmering water. Heat, stirring frequently for 4-5 minutes or until melted and smooth. Refrigerate 30 minutes or until thick. Spread the icing over the top and sides of the cake. Allow to set. Cut into wedges using a warm knife and serve with seasonal fruit.

Makes 10 servings.

Date: March 23, 2003

Reviews

Reviewer: Mohanna
Rating: 
Review:
This will put you in a chocolate coma!

 
Reviewer: Nina Langheld
Rating: 
Review:
Glad you left out the mud. whew!!!!!!!!!

 
Reviewer: Joe Noodle
Rating: 
Review:
It's fine.

 
Reviewer: Pete
Rating: 
Review:
A very, very rich cake that went over well with my guests. A suggestion: Instead of instant espresso coffee and 1/4 cup of water, add 3 freshly made short espresso's (ristretto's) for a less-bitter finish.

 
Reviewer: laura
Rating: 
Review:
i didn't like this one. it was for a gift and i followed the recipe and it didn't work. not happy!

 
Reviewer: jo
Rating: 
Review:
this was very nice add a bit more chocoalate

 
Reviewer: Cathy
Rating: 
Review:
ITS VERY YUMMY WE MADE ONE FOR MY BROTHERS WEDDING THEY LOVED THAT THEY HAD TO SHOVE THERE FACES IN IT

 
Reviewer: Dushyant
Rating: 
Review:
this has always been my favourite.......its awesome. all chocolate lovers must try it once! if you want to taste this, its prepared the best at Goa Marriott Resort.

 
Reviewer: Christie
Rating: 
Review:
This was an absolutely fantastic cake. Everyone loved it! Thanks to Diana, i'm great at cooking!

 

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