A wickedly indulgent dessert perfect for any guilt-free celebration!
| Prep Time: |
30 minutes |
| Cook Time: |
50-60 minutes |
| Makes: |
1.9kg |
| Serves |
12 |
| Difficulty Level |
medium |
Ingredients for the cake:
- 1 cup butter
- 1 cup Lakanto Monkfruit Classic Sweetener
- 1 cup water
- 2 whole eggs
- 1 cup self raising flour
- 1 ½ cups plain flour
- ¼ cup cocoa powder
- 200g Dark Unsweetened Chocolate (See our Lakanto Chocolate recipe)
GANACHE
- 200ml full fat cream
- 100g dark chocolate
- 2 tbsps Monkfruit Classic Sweetener
METHOD
MUD CAKE
- Pre-heat the oven to 160c fan assisted. Prepare a 9-inch cake tin with butter to line the sides and base.
- In a medium pot melt the butter chocolate and classic sweetener. Whisk the mixture until smooth then add the cocoa and water.
- Next mix the flours, and sieve. Add the whole eggs to chocolate mix and then fold in the dry ingredients. Pour into the cake tin and bake for 50 minutes. Check the cake with a wooden skewer, when it comes out clean the cake is cooked.
- Remove from the tin and allow to cool on a rack.
CHOCOLATE GANACHE
- Make the ganache by heating the cream and adding the chocolate and sweetener in a pot over a medium heat (do not boil). Allow to cool until it starts to thicken.
- Cut the cake in two giving you two layers, spread ¼ of the ganache on one layer and place the other half on top.
- Spread the remaining ganache over the top and spread evenly allowing the ganache to flow over the sides. and smooth out until the entire cake is covered. Place in the fridge and allow the ganache to set before serving.
RSLA0234*
Approx. Nutritional Information Per Serve 170g Energy 3150 kJ (754 Cal) Protein 9.9g Total Fat 35.4g Saturated Fat 21.8g Carbohydrate 55g Fibre 8.8g Sugar 0.6g Sodium 673mg