Double Chocolate Mocha Mudcake

This week its been all about the chocolate. I've baked my little butt off - cookies and cakes mostly. And for a very special little person about to enter the world. But that's for another post later on.

This one is for the chocolate lovers out there. A rich gooey chocolate hit, balanced beautifully and quite simply with whipped cream. Serve as a cake or make into cupcakes, its up to you how you present it.

Or try it dressed up in a teacup...

Double Chocolate Mocha Mudcake

60g dark eating chocolate, chopped.

2/3 cup cold coffee

90g butter, softened

1 cup firmly packed brown sugar

2 eggs

2/3 cup self raising flour

2 tablespoons cocoa

1/3 cup ground almonds.

Preheat oven to 170deg C (or 150deg C if fan forced) and grease tin or cupcake pan.

Combine chocolate and coffee in a saucepan and heat gently until smooth and chocolate melted. Meanwhile beat butter, sugar and eggs together. Stir in sifted flour and cocoa and ground almonds and then add warm chocolate/coffee mixture.

Pour mixture into tin or divide among cases and fill only 3/4way.

Bake for 25mins (larger cake 35-40mins).