Chocolate Mud Cake

I didn't realize that a chocolate mud cake is actually quite easy to make, no need to beat butter for at least 10 minutes, so you may not even need to use the mixer (less things to wash, yay!). More time is actually taken to measure and get the ingredients ready. 

This recipe is adapted from Bake Like a Pro - Chocolate Mud Cake video. Look at the list of ingredients below. *sweat* I left out the salt because I used salted butter and I totally forgotten about the vegetable oil *duh*. But without the oil, the cake is less oily, I suppose it's a good thing that I forgot the oil.

Ingredients:

• 240g plain flour
• 60g cocoa powder
• 2 tsp baking powder (I used double action)
• 1/2 tsp baking soda 
• 180 ml water 
• 250g salted butter (I used Emborg, it is softer)
• 120ml milk
• 4 eggs (65g)
• 385g fine granulated sugar
• 220g dark chocolate 
• 2 tbsp instant coffee powder

Method:

1. Grease and line the base and sides of a 8" round baking tin with parchment paper. Ensure that the parchment lining the sides comes up above the tin.
2. Sift together flour, cocoa powder, baking soda and baking powder. 
3. Boil the water in a sauce pan, once the water is boiling, add in coffee powder.
4. Once the coffee powder has dissolved, add in the butter, dark chocolate and melt them under low heat until it is melted.
5. Add in sugar and whisk well until it is completely melted.
6. Pour this in a mixing bowl and set aside to cool down.
7. Add in milk to the mixing bowl and whisk until well combined.
8. Add in one egg at a time and whisk again until well combined.
9. Add in the sifted flour mix in and mix until well combined.
10. Pour the batter into the baking tin and bake in a preheated oven at 150 degree C for 2 hours.
11. Once done, remove it from oven and let it cool completely in the baking tin. (While cooling down, the middle of the cake shrinks tremendously compared to the sides, so I am guessing the middle of the cake wasn't cooked properly. I need to figure out a way to ensure the heat in the oven is uniform and reaching the middle of the cake properly in the 2 hours time frame.)

This is how the batter looks like after mixing very in...

Just got into the oven...

Uh...rising and rising and rising...

After cooling down...

Looking very moist at the sides but urghh...sinking like there's no tomorrow in the middle...

I am linking this to Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids plus Cook and Celebrate:Christmas at here.