Chocolate mud cake - WORLD CLASS

Ingredients for Chocolate mud cake - WORLD CLASS

Instructions for Chocolate mud cake - WORLD CLASS

To prepare the Chocolate mud cake - WORLD CLASS recipe, please follow these instructions:

Set the oven to 160 degrees.

Melt butter and chocolate in a pan together with water and nescafé. Sift flour, soda and cocoa together and mix with sugar. Whip egg, oil and buttermilk together and mix the same with the flour mixture and the chocolate and butter mixture. Pour the whole mole in a greased spring form, where the bottom is covered with baking paper. Bag in the middle of the oven for about 1 hour 45 minutes, but be sure to check every now and then as there may be a big difference between the ovens. The cake is ready when you stab a stave needle or the like in it and it comes up clean.

Ingredients for ganache (fancy word for chocolate glass): Melt chocolate and butter at low heat (possibly over water bath). Remove the heat and add cream. Let the mixture cool slightly until it has become hot and thick. Use a spartel, a scraper or the like and put on the cake. If necessary, finish with a dash of chopped nuts on top


tips:
(It can be difficult to grab self-raising whole in DK - instead use 1-2 teaspoons baking soda)

The cake is easy to make, just keep the door closed for the first 50 minutes.

The cake is best if it is allowed to rest for a few days in the fridge. Remember to pack it well so that it does not taste like other foods.