Name: Chocolate orange mud cakes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 24
Ingredients: 400 gram butter, chopped, plus extra for greasing tins; 400 gram dark chocolate, chopped; 1/2 cup berry or apricot jam; 2 teaspoon instant coffee; 1 teaspoon vanilla bean paste; 1 zested; 3 teaspoon orange juice; 5 eggs; 380 gram caster sugar; 1 1/2 cup self-raising flour, sifted; 3 tablespoon cocoa, sifted, plus extra for dusting; Ganache; 250 millilitre pouring cream; 300 gram dark chocolate, chopped; whipped cream or ice-cream to serve.

Ingredients

400 gram butter, chopped, plus extra for greasing tins

400 gram dark chocolate, chopped

1/2 cup berry or apricot jam

2 teaspoon instant coffee

1 teaspoon vanilla bean paste

1 zested

3 teaspoon orange juice

5 eggs

380 gram caster sugar

1 1/2 cup self-raising flour, sifted

3 tablespoon cocoa, sifted, plus extra for dusting

Ganache

250 millilitre pouring cream

300 gram dark chocolate, chopped

whipped cream or ice-cream to serve.

Method

1.Preheat oven to 160°C (140°C fan). Grease and flour cake tins.

2.Place butter, chocolate, jam, coffee, vanilla bean paste, zest and juice in saucepan and warm over low heat, stirring until melted. Set aside to cool to room temperature.

3.Whisk eggs and sugar in mixing bowl, using electric beaters, until pale and thick. Add cooled chocolate mixture and beat until combined.

4.Fold through sifted flour and cocoa, and gently combine.

5.Pour cake mix into cake tins and bake for 60 minutes – test with skewer. Cool cakes on wire rack and dust with cocoa powder to serve.

6.To make ganache, warm cream in saucepan to almost boiling point or a slow simmer, then pour over chopped chocolate in mixing bowl. Leave to stand for about 1 to 2 minutes before stirring – this produces a smooth, split free consistency. Pour ganache over cakes and allow to drip down the sides.

7.Serve cakes with wipped cream or ice cream.

Women's Weekly Food