Thursday, 6 November 2008
Mr G saw this recipe on the back of the Nestlé Dark Melts and decided to try it. Verdict – quite nice though not as heavy and rich as the mud cakes you get from the Cheese Cake shop or Michel’s Patisseries. For that very reason, this is my preference. Good job, Mr G for your first effort.
Ironically, it tasted so much nicer the next day and the texture became denser. Therefore, I recommend ‘resting’ the cake at least overnight before consuming it. Here’s the recipe.
1 cup milk
2 tsp lemon juice
½ cup sunflower oil
200 g Nestlé Dark Melts
1 cup hot water
2 tsp Nestlé Instant Coffee
2 cups plain flour
1 tsp baking powder
2 tsp baking soda
½ cup Nestlé Baking Cocoa
¾ cups sugar
2 eggs – lightly beaten
Preheat oven to 180°C and line a 22 cm round cake tin with baking paper.
Combine milk and lemon juice and set aside to sour. You should see the milk separate slightly. Place oil, Nestlé Dark Melts, hot water and Nestlé Instant Coffee in a medium saucepan. Stir over a low heat until mixture is smooth and chocolate has melted. Cool to room temperature.
In a large bowl, sift the flour, baking powder, baking soda and Nestlé Baking Cocoa. Add in the sugar and mix well. Set aside.
Add eggs to the cooled mixture, mix well and gradually pour in the soured milk. Blend well and add this to the dry ingredients, mixing thoroughly.
Bake for 55 mins or until cooked. There may be a little moist cake mixture on metal skewer when inserted into the centre of the cake; this is normal for Mud cakes. Stand in the tin for 10 mins then turn onto a wire rack to cool. Spread with NESTLÉ CHOCOLATE GLAZE.
BTW, I forgot to take pictures of the cake sliced. I only remembered when it was all gone...duh!