Dark Chocolate Mud Cake

INGREDIENTS:

x1 x2 x3Butter 250 grams 500 grams 1 kgCoffee Powder 1 tablespoon 2 tablespoons 4 tablespoonsHot water 1 1/2 cups 2 cups 6 cupsCadbury Dark Chocolate 200 grams 400 grams 800 gramsCaster Sugar 2 cups 4 cups 8 cupsSelf-Raising Flour 1 1/2 cups 3 cups 6 cupsPlain Flour 1/4 cup 1/2 cups 1 cupCocoa 1/4 cup 1/2 cups 1 cupEggs Beaten 2 eggs 4 eggs 8 eggsVanilla 2 teaspoons 4 teaspoons 8 teaspoonsGlycerine 1 teaspoons 2 teaspoons 4 teaspoonsSalt 1/2 teaspoon 1 teaspoon 2 teaspoons

Prepare an 18 cm square or 20 cm round tin by lining it with silicone paper. Extend paper up sides for about 3cm. Use a large saucepan, as cake can be mixed in this, or mixture tipped into a large basin.

METHOD:

1. Melt butter in large saucepan on low heat.2. Mix together coffee and hot water then add to melted butter.3. Add caster sugar, then place chocolate onto sugar and leave for a few minutes to soften. Stir

until sugar is dissolved and mixture smooth. Use a low heat. 4. Cool Mixture slightly, and then add vanilla and glycerine.5. Sift flours, cocoa and salt together 3 TIMES. 6. Using an electric hand beater, add dry ingredients in THREE lots. Mix well after each lot.7. Lightly beat eggs and add to cake mix, combing well.8. Pour into greased and lined tin. Cover with a square of silicone paper and bake for approx.

1½ hours at 160 degrees, (decrease temperature for fan forced oven), testing until skewer comes out clean.

9. Stand covered for 15 minutes. Turn upside down on board, covered with silicone paper till cooled. Wrap in foil. Can Freeze Cake. Thaw in Refrigerator overnight.

TIPS:

This Recipe can be doubled, tripled or more if needed. When lining tins, leave silicone paper 3-4 com above tin, also make paper lid to fit top. When testing cake start at outside edge, then test halfway then centre. If skewer comes out

clean, cake is cooked. Large cakes need a collar of paper around the outside of tin (like for Fruit cakes) to protect

sides from cooking too quickly. These cakes can take up to 2 ½ - 3 hours.

For 25cm (10”) square, depending on required depth of cake. For 28cm (11”) square, triple mix. Again depending on required depth of cake needed.

These are approximate guides for you. Experiments as to the depth of cake needed. Cooking times will vary between 2-3 hours. Ovens vary.

Check larger cakes from 2 hours onward, as ovens vary. BUT slow cooking is best.

REMEMBER cover cake for all or most of the cooking. Cake WILL rise but will settle down when turned upside.

I use a large boiler and make up 6 mixes, then divide between the sized tins required.