Chocolate Mud Cake With Ganache Frosting



6oz of hot water + 2 tbsp of expresso instant coffee powder + 2 tbsp of Bailey's

8oz dark chocolate

1/2 tbsp chocolate emulco

1 tbsp corn oil


8ozs chilled  butter

1oz brown sugar

5 A yolks

4 ozs heavy cream


5 ozs self raising flour

3 ozs plain flour

1/4 tsp bicarbonate soda

1/2 tsp double action baking powder

1 oz cocoa powder


4 A whites

1/4 tsp cream tartar

1/2 tbsp brown sugar

Method :

1. Melt (A) over double boiler - cool it

2. Beat (B) until white and fluffy

3. Add (A) into (B) while the mixer is still beating

4. Add ( C) into above mixture in 3 batches

5. Whisk (D) until stiff and glossy

6. Gently fold (D) into A,B,C mixture until well combined

7. Pour mixture into a greased cake pan and bake in moderate oven for 50 mins.

8. Cool cake in cake pan before turning out.

9. When cake is cooled. Pour ganache on top and decorate with fresh cherries. Chill cake before eating


300 gms dark chocolate

100 ml heavy cream

50 gms butter

Melt the  chocolate and cream in a double boiler. Add in the butter and stir till well combined. Cool mixture before frosting the cake.