Mocha Mud cake
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* 165g butter
* 100g dark eating chocolate chopped coarsely
* 1 1/3 cups (290g) caster sugar
* 2/3 cup (170ml) water
* 1/4 cup (60ml) coffee liquer
* 2 tablespoons instant coffee granules
* 1 cup (150g) plain flour
* 2 tablespoons Self raising flour
* 2 tablespoons cocoa powder
* 1 egg
Decorations
* 300ml carton thickened cream whipped
* Chocolate flavoured topping
* 1 tablespoon cocoa powder
1. Preheat oven to moderate 170degrees/150 fan forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases
2. Combine butter, chocolate, sugar, the water, liquer and coffee in small saucepan, stir over low heat until smooth
3. Transfer mixture to large bowl; cool 15 minutes. Whisk in sifted flours and cocoa, then egg (at this stage it will look like liquidey dark chocolate ganache). Divide mixture among cases.
4. Bake large cakes for about 1 hour, small cakes about 50 minutes (I baked my regular sized cupcakes for 30 minutes and they came out perfectly so I’d suggest checking after 30 minutes as I’ve found that the cooking times in the Womens Weekly cupcake book are sometimes wrong). Cool in tin for 5 minutes, then turn cakes onto wire rack to cool.
5. Remove cases from cakes. Place cakes in coffee cups, top with cream. (I found that my cups were quite a bit bigger than the cupcakes so I sliced extra ones up and “padded out” the base and sides with these pieces as I didn’t want a huge amount of cream in the side gaps).
6. Place chocolate topping in piping bag with small plain tube, pipe spiral over cream, feather and fan cakes by pulling a skewer through the spirals or dust cakes with cocoa or chocolate powder.
7. Sit back and relax with magazine!
http://
* 165g butter
* 100g dark eating chocolate chopped coarsely
* 1 1/3 cups (290g) caster sugar
* 2/3 cup (170ml) water
* 1/4 cup (60ml) coffee liquer
* 2 tablespoons instant coffee granules
* 1 cup (150g) plain flour
* 2 tablespoons Self raising flour
* 2 tablespoons cocoa powder
* 1 egg
Decorations
* 300ml carton thickened cream whipped
* Chocolate flavoured topping
* 1 tablespoon cocoa powder
1. Preheat oven to moderate 170degrees/150 fan forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases
2. Combine butter, chocolate, sugar, the water, liquer and coffee in small saucepan, stir over low heat until smooth
3. Transfer mixture to large bowl; cool 15 minutes. Whisk in sifted flours and cocoa, then egg (at this stage it will look like liquidey dark chocolate ganache). Divide mixture among cases.
4. Bake large cakes for about 1 hour, small cakes about 50 minutes (I baked my regular sized cupcakes for 30 minutes and they came out perfectly so I’d suggest checking after 30 minutes as I’ve found that the cooking times in the Womens Weekly cupcake book are sometimes wrong). Cool in tin for 5 minutes, then turn cakes onto wire rack to cool.
5. Remove cases from cakes. Place cakes in coffee cups, top with cream. (I found that my cups were quite a bit bigger than the cupcakes so I sliced extra ones up and “padded out” the base and sides with these pieces as I didn’t want a huge amount of cream in the side gaps).
6. Place chocolate topping in piping bag with small plain tube, pipe spiral over cream, feather and fan cakes by pulling a skewer through the spirals or dust cakes with cocoa or chocolate powder.
7. Sit back and relax with magazine!
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