Heavenly taste this very moist wholemeal chocolate mud cake is an all the time favourite with our family and friends. This cake made with real organic raw sugar and organic apple cider vinegar. Adding an apple cider vinegar to cake mixture will balance the flavours and sweetness.
Also the adding off apple cider vinegar you can keep the cake out of refrigerator up to 3-5 days. Do make this cake ahead.
*Cooking time can may change with the capacity of pan height, if the pan height is lower than 4 cm please reduce the baking times 5-10 minutes.
Preparation times 15 min + baking time 0.50 to 1.05 h
250 g Organic unsalted butter, cut into cubed
200 g 70% cocoa dark cooking chocolate, broken into pieces
1 (15 ml) level tbs coffee granules
200 ml water
500g Raw sugar
200 ml Organic whole milk or choice of full cream milk
20 ml Organic apple cider vinegar
4 medium to large free range eggs plus 3 egg yolk, room temperature
2 tsp vanila extract
300 g self-rising wholemeal flour
40 g baking cocoa powder
1 Preheat oven to fan forced oven 150°c. Grease a 4 cm deep, 23 cm X 23 cm capacity cake tin. Line with baking paper. See hints & tips, picture below.
2 Meanwhile In a cup or bowl add milk and vinegar, stir and set aside.
3 Add water and coffee into saucepan, simmer until coffee is dissolved, then add butter, chocolate and sugar, simmer over low heat until butter and chocolate have melted. Remove from heat and set aside until come to room temperature (lukewarm).
4 In a bowl mix the flour, cocoa powder together, set aside.
5 In a large bowl lightly beat eggs and egg yolks then add chocolate mixture beat until just combined.
6 Add flour, vanilla and milk beat until well combined ( no lumps).
7 Pour batter into prepared pan and bake for 50 mins – 1.05 hour. When checking the cake with skewer must be moist and stick to skewer (gluing) texture.
8 Remove from the oven and place cake on a wire rack, let cool 5 minutes Do not remove cake from the pan. Then cover with glad wrap or foil. Cool to it comes to room temperature. Remove from the pan and kept in air tight container or wrap with a glad wrap until required.