Megan made this Angry Birds cake for his son’s birthday.
You can see how he had a great time licking the bowl afterwards.
The recipe Megan used is below, Megan uses this recipe on all of her celebration cakes, it scales up and down with ease and is firm enough to ice but still moist and delicious.
Best Ever Chocolate Mud Cake
(adapted from The Essential Guide to Cake Decorating by Murdoch Books)
250g Butter
250g Dark chocolate
8 teaspoons instant coffee
180ml water
150g self-raising flour
150g plain flour
60g cocoa powder
½ teaspoon baking soda
550g caster sugar
4 eggs
8 teaspoons vegetable oil
125ml buttermilk (or 110ml milk with 3tsp lemon juice added)
Preheat oven to 160 degrees, grease the tin (25cm) and line with a collar that extends 2cm above the height of the tin. Put butter, chocolate, and coffee in a pan with the water and stir over a low heat until melted or alternatively microwave in short burst stirring frequently until melted.
Sift the flours, cocoa and baking soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined eggs, oil and buttermilk and the chocolate mixture and stir well until completely combined.
Pour mixture into tin and bake for 1 hour 50 minutes, though begin checking from 1 hour 10 and cover top with foil if browning too much. A skewer inserted in the middle should come out clean though it may be a little sticky.
