Indulge your tastebuds with this decadent and velvety chocolate mud cake.
30min plus 20min cooling
12 to 16 slices
125g (1/2 block) Kremelta, finely chopped
250g quality dark chocolate, chopped (can substitute with milk chocolate if desired)
400g (2 cups) brown sugar, firmly packed
200ml (1 cup) sour cream
300g (2 cups) plain flour
½ tsp baking powder
30g (1/4 cup) cocoa powder, plus extra for dusting
Fresh strawberries halves to garnish
1 cup thickened cream, freshly whipped
500g frozen berries (raspberries or mixed berries)
1/3 cup caster sugar
Pre-heat oven to 140°C (fan forced 120° C); 280°F/ 240°F. Lightly grease and line a 23cm/9in springform pan.
In a large saucepan combine dark chocolate, brown sugar and sour cream. Gently heat over a low heat, stirring occasionally until completely melted (do not let the mix boil). Soften the Kremelta in a microwave and add to the mixture, stirring until well combined. Remove from heat and transfer mixture to a large mixing bowl, leaving to cool for 20 minutes.
Once cooled, add eggs one at a time to the mixture, whisking between each addition until well combined.
Combine plain flour, baking powder and cocoa powder together and sift over chocolate mix, stirring through until well combined. Pour mix into the prepared pan, baking in the middle of the oven for 1-1½ hours or until a skewer is inserted and shows moist crumbs sticking to it.
Remove cake from oven. Set aside in the pan for 10 minutes before turning onto a wire rack for 30 minutes or until cooled completely.
Combine caster sugar and 3 tablespoons of water in a medium saucepan.
Over a medium heat, warm the sugar until it dissolves, add the berries and simmer until berries are soft (about 10 minutes). Remove from heat and allow to cool completely.
Dust the cake with cocoa powder
Arrange strawberry halves in the centre of the cake.
You can slice the cake and warm the slices if desired
Serve with the berry sauce and whipped cream.
Can be stored in an airtight container in the fridge for up to 3 days.