INGREDIENTS:Yield: 3 small cakes
- 2 cups all purpose flour
- 2 cups white sugar
- 1/2 cup unsweetened cocoa powder
- 8 ounces dark chocolate chips/chunks will do
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons instant coffee
- 1/4 cup hot water
- 1/2 cup milk
- 4 eggs
- 250 grams unsalted butter
- 2 tablespoons vegetable oil
For the Ganache:
- 16 ounces dark chocolate chips
- 1/2 cup hot evaporated milk
- 4 tablespoons unsalted butter
DIRECTIONS:
1. Using the double boiler method, melt butter, sugar and chocolate chips together.
2. Dissolve the coffee in 1/4 cup of hot water and add it to the mixture.
3. Cool it down a little bit then add the milk, preferably cold to decrease the temperature.
4. As it’s cooled down, mix in the eggs gradually then sift in the dry ingredients as well.
5. Mix them well using a whisk or electric mixer on a low speed.
6. Preheat your oven to 300 degrees. while it’s preheating, layer your removable bottom pan with a foil and grease t up with some butter.
7. Pour a half fill mixture into your prepared pan ( I used a 6 inches in diameter baking pan to fit in my little oven. Thus, there will be more batter left which you can bake for the next batch). Bake it for an hour at mid temperature and make sure to keep an eye on it. You might wanna adjust the temp to low after 30 minutes to properly bake the inside and to avoid burning the top surface of the cake.
8. Prepare the ganache while baking by heating the milk up then pour it right away into a saucepan of chocolate chips. Note: Do not mix it yet, just leave it for a minute before mixing up with the butter until you reach the shiny appearance of the ganache.
9. When the cake is baked, just pull it out off of the pan by pulling up the foil’s excess lace then let it cool down while it’s still in the foil. Then repeat the process of lining a foil in the same pan, grease it then pour half a fill of batter into it then bake it until you finished all the batter.
10. As the cake is quite a bit cool and is detachable now from the foil where it was, place it on a cooling rack with a foil underneath to completely cool it down (The foil underneath the cooling rack will serve as the ganache catcher during the ganaching procedure). Wait for the next batch of cake then repeat the same procedure of cooling it down before trimming them evenly.
11. You may use a homemade caramel to put together each layers of the cake or can just use some of the ganache. Smoothen the surface of the cake and make trim the edges evenly to achieve a better appearance after ganaching. Use an offset spatula to spread the ganache evenly around the cake and may press the ganche against the surface of the cake to let the cake suck some more flavor of the richness of the ganache.
12. Let it stay still on the rack until the chocolate ganache is completely set onto the cake. Place it in a nice personalized or modified card base, package it in a cute box then baaaaaaam! Your Sinful Mudcake is off ready to be received by a friend or stock in the fridge for you to snack on whenever you crave for it.
It’s so irresistible and incredibly delicious like you don’t wanna share it and just indulge to it by yourself while watching your favorite TV series. It’s awesomeness will make you real sinfully enjoying it. 😀 Bon Apetit!