Yum, chocolate!

A while ago somebody put a post on either (I think) Animals Australia or Brightside Farm Sanctuary's Facebook page. The post was for the Cruelty-Free Chocolate Mud Cake. 

Unfortunately I don't remember who posted it or which wall it was posted on, but I did scribble down the recipe. I did, however, manage to record a quote from the original post "Genuine, rich, totally delicious mud cake".

Two nights ago I made said recipe and found a new favourite, I also found out that the quote is very true!

It may seem like a slow process , but I found it great to have this cooking whilst making dinner and cleaning up the kitchen and whatever else I had to do that night, so I was actually pleased to have a 1 1/2 hour baking time.
NOTE: This is a VERY wet mixture, do not try to thicken it up.

Cruelty-Free Chocolate Mud Cake

 

Ingredients:

• 2 blocks (200 grams) dark chocolate e.g. Lindt 70% (this is what the original recipe calls for, but I prefer 100g Sweet William and 100g dark Lindt).
• 250g margarine
• 1 ½ cups fresh coffee, probably as strong as you can handle
• 2 cups caster sugar, I use raw caster sugar
• 2 tsp egg replacer mixed with 4 Tbs water, whisked well
• 1 tsp of vanilla paste or 2 tsp vanilla essence
• 1 ½ cups self-raising flour
• ¼ cup cocoa powder

Method:

1. Preheat oven to 160^oC.
2. Roughly chop or break up the blocks of chocolate and place into a microwave-safe bowl.
3. Add the margarine to the bowl and melt them together in the microwave, on high at
   30-45 second bursts, mixing at the end of each burst, until fully melted.
4. Whilst the chocolate is melting boil 1 ½ cups of water to make your coffee, I used instant, but if you have an espresso machine or even just a plunger that would be much better!
5. Don’t forget to keep checking on the chocolate!
6. Once coffee is made add the sugar and stir to dissolve.
7. Whisk together the egg replacer and water and add it and the vanilla to the coffee mix. Mix together well.
8. In a large mixing bowl sift the flour and cocoa together.
9. Add the coffee and chocolate mixtures, combine thoroughly.
10. Grease/line a 20 cm round cake tin, pour in the mixture and bake for 1 ½ hours.
11. Allow to cool as well as you can be patient for! Cooling completely would be best though, then you can decorate. I only dusted mine with pure icing sugar, but you could make a chocolate glaze, if you feel you can handle more chocolate that is!

Enjoy!