So I made this on Thursday for a teacher at my school, as I know (well more mum knows and told me so now I know) it to be a very good and simple mud cake recipe. I was very chuffed to hear that it was received very well by the photography class who had a presentation night that day. The recipe, was actually created by Pat Rafter’s sister Louise, and according to Pat the cake is “the best in the world.” Anyway, here is Louise’s recipe:
125g butter, at room temperature
275g (1 1/4 C) caster sugar
100g (2/3 C) plain flour
100g (2/3 C) S.R flour
35g (1/3 C) cocoa powder
125mls (1/2 C) sour cream
185mls (3/4 C) water
Crushed macadamia’s or grated chocolate (optional) to decorate
Chocolate cream icing
200g dark chocolate
160mls (2/3 C) thickened cream
1. Preheat oven to 180 degrees. Brush a 23cm round cake pan with melted butter to grease and then line the base with non-stick baking paper.
2. Beat the butter and caster sugar in a large mixing bowl with an electric heater until light and creamy. Add the eggs one at a time, beating well after each addition.
3. Sift together the plain flour, self raising flour and cocoa. Combine sour cream and water in a jug.
4. Use a large metal spoon to stir the flour mixture into the butter mixture, alternating with the sour cream mixture, in 2 batches, until well combined.
5. Pour the mixture into the cake pan and bake for 50 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool cake in pan.
6. To make the icing, combine chocolate and cream in a heat-resistant bowl and stir over simmering water until chocolate melts and mixture is well combined.
7. Transfer cooled cake to a plate. Pour icing over cake and decorate with lacadamias or grated chocolate, if desired.
Now I know I’ve made cakes a fair bit lately, so hopefully after the HSC there will be some variety on here, but I’ve only had time to bake cake orders, as the HSC is quite demanding unfortunately.