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Published June 22nd 2012
Winter hibernation is well and truly underway, and all you can think about is curling up on the couch with a mug of something hot and a plate of something sweet; comfort food.
This Chocolate Rum Mud Cake will warm you up from the inside. Dense and delicious, it can be served hot or cold, with a good dollop of cream. Ladies, don't be counting the calories - that's what wooly winter jumpers are for!
Preheat your oven to 160°C, and grease and line a 20cm square tin.
Mix the butter, chocolate, sugar and rum in a saucepan over low heat. Add the coffee granules to the hot water and stir until dissolved, then combine with the butter mixture in the saucepan. Stir until all ingredients are melted and smooth. I dare say you will have licked the spoon by this stage.
Sift the flours and cocoa into a bowl, then whisk in the butter mixture, scraping the sides of the bowl as you go. Whisk in the eggs, then pour the mixture into the prepared tin.
Bake for about 1 hour and 15 minutes, or use the age old test of poking a skewer into the centre of the cake. If it comes out clean, your cake is ready to come out of the oven. If not, bung it back in for another 10 minutes and repeat the test again afterwards.
If you like strong flavours, drizzle extra rum over the cake when it's straight out of the oven. Leave it to cool in the tin for 15 minutes before turning onto a wire rack.
120g dark chocolate, chopped
Pour the cream into a saucepan and bring to the boil, stirring continuously to prevent burning. Once the cream has started to boil, remove it from the heat and stir in the chocolate until smooth and glossy. Pour the glaze over the cake. The glaze will set, so if you plan to spread it around the sides, you'll need to work quickly or it will look lumpy. Personally, I think messy is more fun. Drizzle the glaze recklessly, and let it drip down the sides of the cake as it pleases.
Using cooking chocolate is perfect, but being the chocoholic I am, I more often than not have a stash of the Cadbury Old Gold range in my cupboard, which I use for cooking as well as devouring on its own. It works a treat.
If you don't like the taste of rum, whisky is a great substitute. Or if you're not a drinker, double the water and instant coffee dosage. It'll give the cake more of a delicious mocha flavour.