Fiery Chocolate Cake

INGREDIENTS:

Mud Cake

• 220g YesYouCan Self Raising Flour
• 300g Castor sugar
• 65g cocoa powder
• 1 tsp salt
• 250ml buttermilk
• 125ml vegetable oil
• 2 large whole eggs
• 1 tsp vanilla extract
• 250ml coffee (hot & strong)

or use YesYouCan Chocolate Mud Cake and follow instructions on the back of the box

Coffee chilli ganache

• 3 tbsp Coffee granules
  
• 250g Thickened cream
• 125g Semi-sweet chocolate chips
• 70g Butter
• 1 tbsp Chilli flakes

DIRECTIONS:

Mud cake

1. Preheat oven to 180 °C (fan forced). Line 8” cake tin with baking paper and set it aside for later use.
2. In a bowl, mix all the dry ingredients and whisk to prevent any lumps.
3. Mix all the wet ingredients, except the coffee, in a small bowl until they are emulsified.
4. Pour the mixture into the bowl of dry ingredients and whisk until the mixture is combined.
5. Add in the coffee and mix well.
6. Pour batter into the lined cake tin, then bake it for 50 minutes or until a toothpick comes out clean when inserted in the centre (don’t overcook the cake, you want it nice and fudgey). Let it cool completely.

Coffee Chilli ganache

1. In a saucepan, combine cream, coffee and chilli flakes, bring the mixture to a boil, then simmer for 3 minutes.
2. Pour the mixture over the chocolate and let the mixture stand for 2 mins, then mix to emulsify the mixture.
3. Add in the butter and mix well. Transfer the mixture into a container and cover it with a cling film to prevent skin from forming on the surface.

DIRECTIONS:

1. Slice the mud cake into half.
2. Using an offset spatula, spread the ganache evenly onto the bottom half of the cake. Then, add the top layer and spread a thin layer of ganache.
3. Crumb-coat the cake with a thin layer of ganache, then let it chill for 10 mins.
4. Remove the cake from the fridge and coat it with another layer of ganache.
5. Decorate with fresh strawberries or gluten free chocolate shards.