- 220g YesYouCan Self Raising Flour
- 300g Castor sugar
- 65g cocoa powder
- 1 tsp salt
- 250ml buttermilk
- 125ml vegetable oil
- 2 large whole eggs
- 1 tsp vanilla extract
- 250ml coffee (hot & strong)
or use YesYouCan Chocolate Mud Cake and follow instructions on the back of the box
Coffee chilli ganache
3 tbsp Coffee granules
- 250g Thickened cream
- 125g Semi-sweet chocolate chips
- 70g Butter
- 1 tbsp Chilli flakes
- Preheat oven to 180 °C (fan forced). Line 8” cake tin with baking paper and set it aside for later use.
- In a bowl, mix all the dry ingredients and whisk to prevent any lumps.
- Mix all the wet ingredients, except the coffee, in a small bowl until they are emulsified.
- Pour the mixture into the bowl of dry ingredients and whisk until the mixture is combined.
- Add in the coffee and mix well.
- Pour batter into the lined cake tin, then bake it for 50 minutes or until a toothpick comes out clean when inserted in the centre (don’t overcook the cake, you want it nice and fudgey). Let it cool completely.
Coffee Chilli ganache
- In a saucepan, combine cream, coffee and chilli flakes, bring the mixture to a boil, then simmer for 3 minutes.
- Pour the mixture over the chocolate and let the mixture stand for 2 mins, then mix to emulsify the mixture.
- Add in the butter and mix well. Transfer the mixture into a container and cover it with a cling film to prevent skin from forming on the surface.
- Slice the mud cake into half.
- Using an offset spatula, spread the ganache evenly onto the bottom half of the cake. Then, add the top layer and spread a thin layer of ganache.
- Crumb-coat the cake with a thin layer of ganache, then let it chill for 10 mins.
- Remove the cake from the fridge and coat it with another layer of ganache.
- Decorate with fresh strawberries or gluten free chocolate shards.