A delicious recipe for mud cake from culinary journalist Janny van der Heijden.
Ingredients for the mud cake
– 150 grams of butter
– 100 grams of dark chocolate
– 100 grams of sugar
– 100 grams of brown sugar
– 50 grams of cocoa
– 150 ml Amarula
– 175 grams flour
– 1.5 teaspoons baking powder
– 0.5 teaspoons baking soda
– salt
– 3 eggs
Ingredients for the chocolate ganache
– 200 grams dark chocolate
– 100 ml whipped cream
– 100 ml Amarula
– pinch salt
– 1 heaped tablespoon soft butter
Getting started
1. Preheat the oven to 160°C. Heat butter, chocolate and Amarula in a bain-marie over low heat. Mix both types of sugar and cocoa.
2. Once the chocolate and butter have melted, stir in the sugar-cocoa mixture until no lumps are visible and the mass is glossy. Remove the bowl from the water bath and let it cool for 5 minutes.
3. Meanwhile, grease a springform pan with a diameter of about 20 cm with butter and line the bottom with baking paper.
4. Sift flour baking powder and baking soda and add salt.
5. Add the eggs one by one to the slightly cooled chocolate mass and mix. Fold in the flour mixture. Make sure there are no lumps.
6. Pour the batter into the bowl and bake for 40-45 minutes (until an inserted skewer comes out clean).
7. Remove the mold from the oven and let it rest for a while before removing the ring. Then let it cool down further.
Preparation of the ganache
1. For the ganache, place the chopped chocolate in a bowl. Heat whipped cream and Amarula, pour over the chocolate and let it rest for 1 minute. Stir until smooth and then mix in the butter.
2. Stir every now and then until the ganache is at room temperature and cover the cake with it.
Enjoy your meal!
