Go Back

Chocolate Mud Cake

A luscious dessert enveloping your senses in rich, chocolatey bliss, perfect for special occasions or cozy evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Ganache
  • ¼ cup thickened cream Adds a velvety texture to the ganache.
  • ¼ cup milk Contributes to the ganache consistency.
  • 200 g dark chocolate blocks (finely chopped) Required for the ganache.
For the Cake
  • 200 g dark chocolate blocks (roughly chopped) Main ingredient for rich flavor.
  • 250 g unsalted butter Enhances cake's moistness.
  • 1 cup caster sugar Dissolves easily for sweetness.
  • 1 cup brown sugar (packed) Adds caramel flavor.
  • 1 teaspoon instant coffee granules (optional) Enhances chocolate richness.
  • 1 ½ cups milk Provides moisture balance.
  • 3 large eggs Binds ingredients and adds richness.
  • 1 tablespoon vanilla essence Sweet aroma complementing chocolate.
  • 1 ½ cups plain / all-purpose flour Structure base for the cake.
  • ½ cup unsweetened cocoa powder Intensifies the chocolate flavor.
  • 1 tablespoon baking powder Leavening agent for rise.
  • 1 teaspoon salt Enhances chocolate flavor.

Method
 

Preparation
  1. Preheat your oven to 150°C (300°F) for a fan oven or 160°C (320°F) for a standard oven. Grease and line a 20 cm (8 inch) round cake tin.
Melting Chocolate and Butter
  1. In a large, heat-proof bowl, combine the finely chopped butter and 200 g of dark chocolate. Microwave on high for one minute, then stir well. Microwave again for another 30 seconds until completely smooth and melted.
Combine Ingredients
  1. Once melted, add the caster sugar, brown sugar, and optional coffee granules. Mix thoroughly, then pour in milk, add the eggs, and stir in vanilla essence.
Add Dry Ingredients
  1. Sift over the plain flour, cocoa powder, baking powder, and salt into the bowl. Stir until the batter is well combined.
Bake the Cake
  1. Pour the batter into the prepared cake tin and bake for 80-90 minutes, or until a skewer comes out with a few moist crumbs.
Cool Down
  1. Allow the cake to cool in the tin for 20 minutes before transferring to a wire rack to cool completely.
Prepare Ganache
  1. In a small heat-proof jug, stir together milk and cream. Microwave until it just begins to bubble, then pour this over the finely chopped chocolate. Let it sit for 5 minutes before stirring until smooth.
Final Touch
  1. Level the top of the cooled cake using a large serrated knife, and pour the ganache evenly over the cake.
  2. Refrigerate for 2 hours until firm.
Serve
  1. Slice the cake and enjoy plain or with fresh berries or whipped cream.

Notes

Make ahead to allow flavors to develop overnight. Avoid overbaking for a moister cake. For a thicker ganache, increase chocolate amount or decrease cream.