Watch How to Make Awesome Moist Chocolate Mud Cake Video  

Watch How to Make Awesome Moist Chocolate Mud Cake Video
If you’ve always wanted to make a delicious, moist chocolate mud cake that everyone will love, then check out this easy to follow video.

I am a recent fan to Nicko’s kitchen, following my first attempt to make a lemon meringue pie for my husband on our wedding anniversary.
(I say ‘attempt’ because it turned out more like a cake with lemon jam and meringue on top. Not what I was going for, but yummy anyway.)
I’ve made a mud cake before – from a choc pack recipe – and found it a bit lacking, so I figured Nicko would be able to help me out with a better recipe.
Enjoy!
Videos
This novelty mud cake is a simple and fun chocolate dessert recipe. It is very easy to cook and is so rich and moist; it is like licking the batter bowl after making homemade brownies. This recipe is completely free for you to enjoy!
This chocolate is rich and moist and the icing is perfect.
Ingredients:
· 250g unsalted butter
· 200g dark chocolate
· 1 tablespoon instant coffee
· 1-1/3 cups warm water
· 1-1/2 cups self raising flour
· 1 cup sugar
· 1/4 cup cocoa
· 2 large eggs
· 1 teaspoon pure vanilla essence
Old fashioned glossy Chocolate Icing Ingredients:
· 8 tablespoons unsalted butter
· 1 1/2 cups sugar
· 1 1/4 cups unsweetened cocoa powder
· 1 pinch salt
· 1 1/4 cups heavy cream
· 1/4 cup sour cream
· 1 teaspoon instant coffee granules
· 2 teaspoons vanilla extract
Easy-To-Follow Instructions:
Grease and line the base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan.
Combine chopped butter, chopped chocolate, coffee, and water in a saucepan. Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.
Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.
Pour mixture into prepared pan and bake at 150′C for 1 to 1-1/2 hours. Test with skewer. Cool cake in pan.
Chocolate Icing Instructions:
To make icing, melt butter in large saucepan over medium heat. Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
DO NOT BOIL. Take mixture off the heat, and add vanilla. Cool at room temperature until spreadable (up to three hours).If it isn’t getting thick enough to be spreadable, put in the refrigerator until thick enough to spread. If it gets too thick to spread easily, warm gently in the microwave until it’s just right (20 seconds or so, repeat if necessary).