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Chocolate-with-a-hint-of-orange mud cake
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Bold flavors of garlic and herbs combined with tender chicken breast make a perfect weeknight meal.
Ingredients:
  • 250g milk chocolate, chopped into small pieces
  • 250g butter
  • 196.88 gm fresh orange juice
  • 325g (2 cups plus 2 tbsp) plain flour
  • 30g (1/4 cup plus 2 tsp) Cocoa Powder
  • 550g (2 1/2 cups) caster sugar
  • 36.40 gm peanut oil
  • 5ml vanilla extract
  • 125ml (1/2 cup) buttermilk
  • 187.50 gm water
  • 1/2-675.00 gm sugar
  • 3-84.00 gm fresh orange juice
  • 4.40 gm vanilla essence
  • 300g chocolate
  • 166.65 gm thickened cream
Instructions:
  • Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit) without using the fan.
  • Prepare the cake pan by greasing the base and sides, then lining it with non-stick baking paper that extends a few centimeters above the top rim.
  • In a large saucepan, gently heat chocolate, butter, and orange juice, stirring occasionally. Once chocolate and butter have melted, take the saucepan off the heat and let the mixture cool to lukewarm/room temperature.
  • Combine eggs, oil, buttermilk, and vanilla in a small bowl. Blend this mixture into the cooled chocolate mixture. Gradually incorporate the sugar, adjusting to taste as you go - the more milk chocolate used, the less sugar needed for sweetness. Transfer to a large bowl.
  • Sift the flour, cocoa powder, and bicarbonate of soda into a bowl. Gradually add the dry ingredients to the chocolate mixture in thirds. Stop adding when the batter is runny but still scoopable with a spoon. Adjust quantity as needed - I typically use about ¾ of the batter, especially with a dry oven.
  • Transfer the mixture into the pan and bake at the initial temperature for 20 minutes. Lower the oven temperature to 140 degrees and bake for an additional 30 minutes. Check for doneness by inserting a skewer - if it comes out clean or with moist crumbs, it's done. If not, return it to the oven and check every 10 minutes.
  • Allow the baked cake to cool for a minimum of 30 minutes before gently removing it from the pan to continue cooling.
  • Prepare the syrup by bringing all ingredients to a boil, stirring until the sugar is completely dissolved. Adjust sweetness according to your preference. Once cooled, delicately brush over the cake. Use a generous amount for same-day or next-day serving for a moist cake, and use sparingly if making in advance to prevent sogginess.
  • Prepare Ganache: Heat the cream until it boils. Take it off the heat and mix in the chocolate. Let it sit for a minute before stirring until smooth.
  • Chill until it reaches room temperature, then pour over the top and sides of the cake, using a spatula for a smooth finish. Refrigerate for 4 hours to set.
  • Allow the cake to come to room temperature for around 20 minutes before serving. Serve plain or with cream, ice cream, or fresh berries. If desired, warm cake slices in the microwave to create a delicious chocolate sauce with the ganache.

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