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Hazelnut liqueur mud cake
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Indulge in irresistible chocolate mud cake with a hint of hazelnut liqueur.
Ingredients:
  • 375g butter, chopped
  • 300g dark chocolate, chopped
  • 500.00 ml strong brewed coffee
  • 125.00 ml hazelnut liqueur or orange juice
  • 860.00 gm caster sugar
  • 750.00 ml plain flour
  • 75.00 gm self-raising flour
  • 42.90 gm cocoa powder
  • 65g butter, chopped
  • 70.95 gm caster sugar
  • 150.00 gm pure icing sugar
  • 32.50 gm cocoa powder
Instructions:
  • Preheat your oven to 160°C and prepare two 19cm square cake pans by greasing and lining them.
  • In a large saucepan over low heat, melt butter with chocolate, coffee, liqueur, and sugar, stirring until smooth. Let cool before using.
  • Combine the flours and cocoa, sifting them together. Mix into the chocolate mixture until it becomes smooth. Add the eggs one by one, making sure to stir well after adding each one.
  • Divide the batter evenly between the pans. Bake for 30 minutes to 2 hours, or until a skewer inserted into the center comes out with moist crumbs. Allow the cakes to cool in the pans.
  • Prepare the chocolate icing by melting butter, sugar, and 1/4 cup water in a saucepan over low heat. Stir constantly for 2 minutes until sugar dissolves (avoid boiling). Slowly mix in sifted icing sugar and cocoa. Chill in the fridge for 30 minutes until the icing sets.
  • Frost the top of 1 cake with icing, let it set, then slice and serve. Reserve the extra cake for recipe 2.

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