Chocolate Mudcake

This is the bestest, most chocolatey, gooey rich, melt in your mouth mudcake ever! It also happens to be vegan!

Ingredients

2 200g bars of Lindt dark cooking chocolate

250 g Nuttelex

1 1/2 cups freshly brewed coffee

2 cups castor sugar

2 tsp orgran no egg, mixed with 4 tbsp water

2 tsp vanilla extract

1 1/2 cups SR Flour

1/4 cup cocoa

100g coconut cream

Method

Break up 250g chocolate and put in a microwave safe bowl with the nuttelex.

Melt in the microwave, stopping to stir every 20 seconds.

Dissolve castor sugar in coffee, and add to chocolate mixture.

Add No Egg and vanilla, stir until well combined.

Sift in flour and cocoa and combine.

Pour into a 20cm tin and bake at 160 C for and hour and a half.

Turn onto rack to cool.

When cake is totally cooled down, melt remaining chocolate and combine with coconut cream to make a ganache.

When ganache has cooled down to and easy to use consistency, spread over entire cake for a deliciously gooey icing!

Serve with ice-cream. Especially good when warmed before serving! (Stay tuned for Vegan ice-cream recipes).