BETTY'S CHOCOLATE ORANGE MUD CAKE

Steps:

• 1. Grate the rind of about 3 oranges and juice them to make 1 cup. Set the grated orange zest aside.
• 2. In a saucepan, add the juice, water and coffee powder. Heat until almost boiling. Add the chopped butter, sugar and chocolate. Turn off the heat and stir until all is melted and the sugar disolved. Allow to melt and set aside for about 20 -30 minutes
• 3. Pre-heat oven to 140oC/280oF and well grease a 23cm/9 inch square tin.
• 4. In a large bowl, add the flour, bicarb, orange zest and eggs. Mix just a little. Add half the chocolate solution and beat. Add the other half and beat until smooth.
• 5. Pour into the prepared tin and bake for about 75 - 85 minutes or until cooked when tested with a toothpick.
• 6. Cool in the tin for 10 - 15 minutes. Remove from tin and place on an airer and cool until no longer warm and at room temp.
• 7. Well wrap the cake in foil then cling wrap/cling film and put in a dark dry place for 2 days. Ice/frost as you like and enjoy. The resting it develops the sticky mud like consistency that we love about mud cakes.