Chocolate Fudge Mud Cake
A BEGINNING, A MUDDLE AND AN END
This is the kind of cake that you will want to eat in its entirety. The quality of the chocolate you use is crucial. I use Callebaut cooking chocolate and Dutch-processed cocoa powder for a moist, fudgy and rich chocolate flavour.
225g plain flour
1/4 teaspoon baking powder
50g cocoa powder, plus extra to serve
250g unsalted butter
250g dark chocolate chips
2 teaspoon vanilla extract
300g caster sugar
2 eggs, at room temperature
Preheat oven to 160ºC. Grease and line a 20cm springform cake tin with baking paper.
Sift the flour, baking and cocoa powders into a large bowl and set aside.
In a small saucepan, combine the butter, chocolate chips, milk and vanilla extract, stirring on medium heat until melted and smooth. Allow to cool slightly.
Add to the dry ingredients alongside your eggs and sugar, and whisk until you have a smooth batter.
Pour into your prepared tin and bake for an hour or until cooked when tested with a skewer. Allow to cool completely in the tin.
To serve, remove from the tin and dust with additional cocoa powder.