Dense Chocolate Cake

Blessed is the brave soul who for some reason decided to make something decadent and delicious out of cocoa. Who ever invented chocolate ought to have a nobel prize! What would life be without it?! If you ask me, chocolate is one of the world's greatest discoveries, that and the hair mousse. Can't help it, I'm a girl with serious hair issues and yes a chocoholic!

My love for chocolate is shared by many. This recipe, as a matter of fact is a request from a friend. And since I'm nice ( uhurm!) and in need of another excuse for a perfect caloric indulgence, I decided to bake this  chocolate mud cake. The good thing about this recipe is, it is delicious and an absolute foolproof. It is so easy that  even the most inexperienced baker could make it! Good things don't need to be too complicated, if you want complications, go solve some  mathematical equation. It might be fun but it would never be this rewarding.

Chocolate Mud Cake

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In a saucepan, heat together 200 g of butter, 200 g of ( 70%) chopped  bittersweet chocolate, 1 tbsp. of instant coffee powder and 100 ml of warm water. Under low heat, stir until everything turns smooth and well combined.

Transfer mixture in a mixing bowl and let it cool for about 15 minuntes. Once cooled down, beat in 2 large eggs, and 200 g of caster sugar and vanilla. Continue beating until everything is well incorporated,

Whisk together 240 g of flour, 1 tsp baking powder ,some salt and 35 g cocoa power. Sift over chocolate mixure and fold in.

Pour mixture into the prepared and well buttered springform pan ( I lined mine with baking paper). Bake for an hour at 160 °C or until set . Test it by inserting a skewer or toothpick in the middle, once it comes out clean then it is ready.

Set the cake aside and let it cool. It is could be enjoyed as it is but why go easy when you could go all the way? Frost it with some chocolate ganache and I swear, it's like eating a piece of heaven. There are many ways how to make ganache. You only need ( 200 g) good bittersweet chocolate, 150 ml double cream and some extra flavors depending on your own preference. A tbsp of rum or flavored liquor, vanilla or lemon zest are just few options.

• You could heat the cream and pour it into the chopped chocolate,
• heat both on a heatproof bowl over simmering water or
•  simply heat chocolate and cream off directly in a saucepan under very low heat. Simply stir everthing together ( but not with a whisk since you don't want air incorporated into it) until mixture turns smooth and velvety. Take out from the heat and let it cool until it reaches a spreadable consistency .You could put it in the fridge. The longer the ganache stays in the fridge, the thicker and denser it would become.

Pour ganache over the cooled cake and spread it evenly. I put a parchment paper below the cake to save me from cleaning up the mess. (^_^). This cake taste better as it ages. Serve it the day after  if you have an iron will. 

This cake is dark , dense, delicious, moist and utterly chocolatey!