Nature Themed Easter Dark Chocolate Mud Cake - Chef Recipe by Lisa Mead

Ingredients

225 g unsalted butter, chopped
180 g dark chocolate, chopped
1/2 cup milk
1/2 cup cold water
1/3 cup coffee liqueur
3 tsp instant coffee
1 3/4 cups caster sugar
1 1/2 plain sifted flour
1/4 cup self-raising flour
1/4 cup cocoa powder, sifted
2 eggs, lightly beaten

Dark chocolate ganache:

180 g dark chocolate, chopped
1/3 cup thickened cream

Garnish:

Petit Easter eggs
Edible flowers

Method

Place, butter, chocolate, milk, cold water, coffee liqueur, instant coffee powder and sugar into a large saucepan over medium heat.

Cook, stirring occasionally, for 5-6 minutes, or until smooth.

Remove from heat, allow to cool for 30 minutes.

Pre-heat oven to 150 C (130 C fan-forced).

Grease a 6cm deep x 22cm round cake tin, line base and sides with two layers of baking paper.

Whisk flours, cocoa powder and eggs into cooled chocolate mix. Pour into prepared pan and bake for about 90 minutes, or until a skewer inserted into the centre comes out crumb-free.

Cool in pan.

Dark chocolate ganache:

Place chocolate and cream into a microwave-safe bowl.

Microwave on a medium heat for 2 minutes, or until smooth. Stir with a metal spoon halfway through.

Set aside for 15 minutes.

Place cake on a plate and decorate with ganache, petit Easter eggs and edible flowers.

Credits: Lisa Mead

Photo Credits: Lisa Mead