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Hazelnut liqueur mud cake

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, C, D
    MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 6)

    2. 375g butter, chopped

    3. 300g dark chocolate, chopped

    4. 2 cups strong brewed coffee

    5. 1/2 cup hazelnut liqueur or orange juice

    6. 4 cups caster sugar

    7. 3 cups plain flour

    8. 1/2 cup self-raising flour

    9. 1/3 cup cocoa powder

    10. 4 eggs, at room temperature

    11. Chocolate icing

    12. 65g butter, chopped

    13. 1/3 cup caster sugar

    14. 1 cup pure icing sugar

    15. 1/4 cup cocoa powder

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 160°C. Grease and line two 19cm square (base) cake pans.

    2. Combine butter, chocolate, coffee, liqueur and sugar in a large saucepan over low heat. Cook, stirring, for 5 minutes or until mixture is smooth. Set aside to cool.

    3. Sift together flours and cocoa. Stir into chocolate mixture until smooth. Add eggs, 1 at a time, stirring well after each addition.

    4. Divide batter between pans. Bake for 1/2 to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Cool cakes in pans.

    5. Make chocolate icing: Combine butter, sugar and 1/4 cup water in a small saucepan over low heat. Cook, stirring constantly, for 2 minutes or until sugar dissolves (do not boil). Gradually stir sifted icing sugar and cocoa into hot butter mixture. Cover. Place in fridge for 30 minutes or until icing sets.

    6. Spread icing over top of 1 cake. Allow to set. Cut into pieces and serve. Set aside remaining cake for recipe 2 (below).

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