Mud Fudge Cake With Ice Cream

Mud Fudge Cake With Icecream

Ingredients

Dark chocolate chopped 150 grams
Eggs 2
Butter 225 grams + for greasing
Coffee decoction 1 1/2 cups
Castor sugar 1 1/2 cups
Refined flour (maida) 1 cup + for dusting
Cocoa powder 1 tablespoon
Soda bicarbonate 1 tablespoon
Almond powder 1 cup
Orange juice 1 teaspoon
Vanilla essence 1 teaspoon
 Ice cream scoops for serving
Fresh mint sprig for garnishing

Method

Preheat oven to 180º C. Grease and dust a cake tin with oil and flour.
Heat butter in a non-stick pan and let it melt. Add dark chocolate and mix well. Add coffee decoction and mix well. Add sugar and mix well.
Sieve together refined flour, cocoa powder and soda bicarbonate in a bowl and mix well. Add almond powder and mix well.
Transfer the butter-chocolate mixture into another bowl and cool down to room temperature.
Break eggs into the same bowl and beat with the electric beater. Add orange juice and vanilla essence and mix well.
Add the flour mixture and mix well.
Pour the batter into the cake tin. Place the tin in the preheated oven and bake for 45-50 minutes.
Remove the cake from the tin and cool down to room temperature. Cut into wedges and arrange them on a serving plate.
Top with  scoops of  ice cream, garnish with a mint sprig and serve immediately.