Chocolate Chunk Mud Cake

This is a fantastic recipe for a chocolate weed mud cake. It's incredibly easy to make (no messy beating) and tastes delicious served warm with a scoop of vanilla ice cream.

Chocolate Chunk Mud Cake

200g weed butter (look for the recipe below)
300g good quality dark chocolate
1/4 cup cocoa
1 tsp vanilla extract (or a little bit more vanilla essence)
1 cup caster sugar
3 eggs, lightly beaten
3/4 cup self-raising flour
1/4 cup hot water
Icing sugar to serve

Preheat the oven to 160°c and grease a 20-22cm round cake tin or line with baking paper.

Melt the butter and 200g of the chocolate together in a bowl. If you have made the weed butter beforehand, the chocolate will slowly melt in the hot butter. If there are still bits of unmelted chocolate put it in the microwave on medium heat for 30 seconds.
Add the cocoa to the warm chocolate mixture, stir until smooth. Add the vanilla, caster sugar and egg. Sift flour over the chocolate mixture and stir gently until combined. Add the water gradually to the mixture stirring well.

Pour half the batter into a cake tin. Chop up the remaining chocolate and sprinkle half onto the batter. Pour the remaining batter into the tin and sprinkle the remaining chocolate on top.

Bake in the oven for about 55 minutes or until a knife comes out clean. Allow to cool completely in the tin and then remove, and dust with icing sugar.

Be creative and add a ganache or a chocolate buttercream icing!