Looking to have some delicious and rich Chocolate Mud Cake? This recipe is incredibly easy to make and creates the best sugar free treat for all to enjoy.
Mud Cake
Ingredients
250g unsalted butter, diced, plus extra for greasing
200g dark unsweetened or no added sugar chocolate, chopped
1 cup Lakanto Monkfruit Classic Sweetener
1 cup water
2 eggs
1 cup self raising flour
1 1/2 cups plain flour
1/4 cup cocoa powder
Method
Preheat the oven 160ºC fan-forced. Grease and line the base and sides of a 23cm round springform tin.
Place butter, chocolate and classic sweetener into a large saucepan and heat over medium heat. Stir occasionally until melted and well combined. Whisk in water and eggs and mix well.
Sift the flours and cocoa powder together in a separate bowl. Fold dry ingredients through chocolate mixture. Pour into prepared cake tin. Bake 50-60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in tin before transferring onto a wire cake rack.
Cool completely before icing.
Chocolate Ganache
Ingredients
200ml thickened cream
100g dark unsweetened or no added sugar chocolate, chopped
2 tbsp Lakanto Monkfruit Classic Sweetener
Dark unsweetened chocolate and chocolate coated nuts to garnish (optional)
Method
Place cream, chocolate and sweetener into a small saucepan. Heat over medium heat, stirring occasionally until melted and well combined. Cool until ganache thickens
Place cake onto a serving platter. Cut the cake in two horizontally into two layers. Spread ¼ of the ganache on the base layer and place the other half on top.
Spread the remaining ganache over the top and sides of cake. Smooth out until the entire cake is covered. Refrigerate and until ganache has set and firmed up. Decorate with extra chocolate if desired
