Chocolate Mud Cake with Chocolate Ganache Icing

Instructions

1. Step 1

   Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.

2. Step 2

   Mix the lemon juice with the Meadow Fresh Original Milk and set aside for it to sour the milk.

3. Step 3

   Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture is smooth. Cool.

4. Step 4

   In a large bowl, mix the Edmonds Standard Grade Flour, Edmonds Baking Soda, Edmonds Baking Powder, Chelsea LoGiCane™ Low GI Sugar or Chelsea Raw Sugar and cocoa.

5. Step 5

   Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.

6. Step 6

   Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, cut the cake in half using a serrated knife, ice the centre and top with thick chocolate ganache icing.

7. Step 7

   Chocolate Ganache

8. Step 8

   Place both chocolate and Meadow Fresh Original Cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt.