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Chocolate Almond Mud Cake - Orgran


  • Prep Time: 20m
  • Cook Time: 1h

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Ingredients

Cake Ingredients:

  • dairy-free margarine
  • dairy-free dark cooking chocolate
  • 2 cups caster sugar
  • 1 cup hot water
  • 1 teaspoon vanilla
  • 1 tablespoon instant coffee
  • 1/3 cup whisky
  • 1 2/3 cups ORGRAN All Purpose Plain Flour
  • 3 tablespoons ORGRAN Self Raising Flour
  • 1 teaspoon baking powder
  • 1/4 cup cocoa
  • 1/2 cup almond meal
  • 3 eggs or equivalent ORGRAN No Egg™ Egg Replacer- prepared according to packet instructions

Chocolate Icing Ingredients:

  • 1 tablespoon dairy-free margarine
  • 2 tablespoons boiling water
  • 1/4 teaspoon vanilla
  • 2 cups icing sugar
  • 1 tablespoon cocoa

Method

Cake Method:

  • 1. Preheat oven to 150°C (300°F).
  • 2. Prepare a 30cm x 20cm (12” x 8”) slab tin by spraying with cooking spray. Line base of tin with baking paper.
  • 3. Combine butter, chocolate, sugar, water, vanilla and coffee in a medium-sized saucepan. Stir over a gentle heat until chocolate is melted. Do not have the temperature too high or the chocolate will burn and be ruined. Stir well.
  • OR
  • Combine butter, chocolate, sugar, water, vanilla and coffee in a microwave-safe bowl. Microwave on high for 1 minute and stir. Continue to microwave on high for 20-second intervals until chocolate is melted. Stir well.
  • 4. Allow mixture to cool.
  • 5. Sift plain four, self raising flour, baking powder and cocoa into a medium-sized mixing bowl. Stir in almond meal. Stir into cooled chocolate mixture.
  • 6. Add lightly beaten egg and beat mixture well to combine ingredients, using an electric food mixer.
  • 7. Pour into prepared tin.
  • 8. Place into a moderately-slow oven and bake for approx. 60 minutes or until cake is cooked when tested.
  • 9. Leave in tin for 10 minutes before turning out onto a fine wire rack to cool.
  • 10. When cool, ice with chocolate icing.

Chocolate Icing Method:

  • 1. Place butter into a small saucepan. Melt over a gentle heat.
  • OR
  • Place butter into a small microwave safe bowl. Microwave on high for 30 seconds.
  • 2. Stir in boiling water and vanilla.
  • 3. Sift icing sugar and cocoa into a bowl. Gradually add sifted icing sugar and cocoa to butter and water. Beat well to mix to a smooth paste.
  • 4. Spread icing over cooled cake. Use a flat blade knife dipped in boiling water to smooth icing.
  • Tips - Best stored in refrigerator. The flavour will be more developed the day after.