It is a truth universally acknowledged that all home cooks should be armed with a good mud cake recipe. Even me, someone who isn't much of a fan of cake. To me, they're too cake-y (heh), oftentimes dry and lacking in flavour. I also didn't find mud cakes all that palatable - too dense, usually served cold (a travesty!) and weirdly textured.
My husband said to me one day recently "so... you should probably do a chocolate mud cake for your blog", wink wink nudge nudge, so to appease him, I did. But it had to be something I wanted, so it had to be made with very little flour. I wanted sort of a cross between a pudding and a cake - no ghastly dry tasteless bits. A flourless chocolate cake with flour, if you will.
I also needed an excuse to wear my super-cute Smitten apron I had won through a promotion Liss from Frills in the Hills was running on Pinterest. If you've never been to Pinterest, stop what you're doing immediately and go look. It's porn for anyone with eyes and a house.
Welcome to the Veggie Mama kitchen.
Cutified x 1000 thanks to Smitten apron.
Sure I grease my tins with whole blocks of butter... don't you? ;)
Inspected and approved.
Even by the humans.
1/2 cup caster sugar
1/2 cup brown sugar
250g best-quality cooking chocolate
1/4 cup self-raising flour
150g cooking chocolate
3-4 tbs cream
1. Cream butter and sugar.
2. Add eggs, one at a time.
3. Melt chocolate and add to the mix with the self-raising flour.
4. Bake at 180C oven for 45-50 minutes.
5. When cool, ice with ganache.
1. Melt chocolate with cream. Add more cream if chocolate is too thick.
We're fond of putting this in the microwave... then serving it with ice cream. Yep.
*Disclaimer - I am in no way affiliated with Smitten. I simply loved their products and was lucky enough to win one. They are awesome and you should check them out. They make candles too!