If there is ever a time to go heavy on the sprinkles, some around Glampop HQ would say it's on Valentine's Day.
What better way than to literally "Shower" someone with love than with a huge sprinkling of the next best-thing-to a nice cold shower on a hot day? This sweet brownie bite is jam-packed with chocolatey gooey flavour. It's moist, and so easy to do. Start with our absolute fav go-to recipe for anything chocolatey below.
We cooked it in a sheet pan, cut out some bite-sized circles, pipped a dollop of our favourite frosting (a light & buttery Swiss Meringue Buttercream), and finished it off with a generous douse of LOVE POTION sprinkles from our Designer Collection (Clink image to shop).
Check out some other lovely options for your perfect #VDAY ready sprinks here. All you have to do is click on the image, and we'll take you right to the shop! How easy is that?
Dark Chocolate Mud Cake Recipe:
Straight from the Planet Cake Book:
- 250 grams Unsalted Butter
- 250 grams dark chocolate
- 8 tsp Instant Coffee
- 180 ml Water
- 150 grams Self-raising Flour
- 150 grams Plain Flour
- 60 grams Cocoa Powder
- 1/2 tsp Bi-carbonate Soda
- 550 grams Castor Sugar
- 4 eggs (lightly beaten)
- 8 tsp Vegetable Oil
- 125 ml Buttermilk
Preheat fan forced oven at 140 degrees celsius
Grease the tin and line with baking powder
Place butter, coffee and water in a saucepan over medium heat until melted, turn off the heat and add chocolate, stir until the chocolate is melted and well combined. Leave to cool slightly
Sift plain flour, cocoa, bi-carbonate soda and self-raising flour together into a bowl
Add sugar and salt. Mix well
Make a well in the centre
Pour over the chocolate mixture in the centre and then add vegetable oil, buttermilk and egg
Mix with a wooden spoon until well combined
Pour over the mixture to the tin, tap the tin on the bench to remove any air bubbles
Place in pre-heated oven and bake until skewer comes out clean when inserted in the middle
Remove from the oven and allow to cool in the tin before removing from tin. Transfer to a wire rack to cool completely. Store in an airtight container in the fridge for up to 1 week or wrap tightly in cling film and freeze for up to 1 month.