Sunday, March 09, 2008

Chocolate Mud Cake

Any long term readers of this blog will know I love chocolate. So when I saw Ellie's Chocolate Mud Cake recipe, I had to try it out. I've made many different recipe chocolate cakes before but hadn't done a mud cake yet.

This cake was really easy to make. The resultant cake is indeed an extremely rich chocolate cake. When combined with a chocolate ganache frosting (I used a slightly different ratio of chocolate to cream for the ganache compared to Ellie), it is chocolate heaven. I gave some to another chocolate cake lover and he said it was excellent. Strangely, this cake really does get better with time as Ellie mentioned. When you first make it, it is not as moist or dense yet. But after leaving in the fridge for 2-3 days, it becomes this dense moist rich cake. So I too suggest you try to leave it for a few days before eating, if you can resist.

Chocolate Mud Cake


200g butter, chopped
200g good quality dark cooking chocolate, chopped
30g cocoa powder, sifted
2 tbsp instant coffee powder
60ml (1/4) cup water
1 tsp vanilla essence
220g caster sugar
3 eggs (room temperature)
115g self-raising flour, sifted

100g good quality dark cooking chocolate, roughly chopped
120ml thick cream

1. Preheat oven to 160 degrees C. Line cake tin with baking paper.

2. Combine butter, chocolate, cocoa, coffee powder, water & vanilla essence in a medium saucepan. Whisk over low heat till smooth & well combined. Set aside mixture till it is lukewarm.

3. Beat sugar & egg together till pale and creamy. Slowly add the lukewarm chocolate mix whilst continually beating with an electric hand whisk, then add the flour and beat till combined and the mixture is light and fluffy.

4. Pour mix into prepared cake tin and bake for 55 mins, or till a skewer inserted into the middle comes out with a few moist crumbs sticking to it.

5. Set cake out to cool in tin for 15, then remove from cake tin and turn on a wire rack to cool completely.

6. To make ganache, combine chocolate and cream in heatproof bowl over a saucepan of simmering water (water should not touch bottom of bowl). Stir occasionally, till mixture is melted and smooth. Remove from heat and set aside for around an hour, stirring occasionally till it has cooled and thickened to a spreadable consistency.

7. Spread ganache over cooled cake.


  1. i have this cake in the oven right now. Followed directions to the T. Unfortunately i forgot that when people say 160 degrees C..... it isnt enough info. I should have asked you if that was fan forced or conventional. I have a conventional oven and 160 degrees is the wrong temp. Must have needed to be 180 degrees because Its just gone on 55 mins now, ive checked it and the outside looks lovely, the smell is yummy... but when went to pull it out a bit to check with a skewer... it wobbled!!! its not cooked on the inside yet anywhere near enough! Now im panicking, its back in the oven, up to 180 degrees and im just praying it cooks on the inside before it burns on the outside :-( i made it for someones birthday and I dont want to find another recipe. AAHHH!

    on a happy note, it does smell and look fantastic at present so I hope it turns out. Might leave another comment to let you know how it went. thanks for the recipe.

  2. Della, it's 160C fan forced. It should turn out ok if you put it back into the oven as depending on the tin I use, I find it varies in time a bit too. It shouldn't burn at 180C for a non fan forced oven. Hope it turns out ok. Let me know how it goes.

  3. thanks... I should have asked before i started :-( i used a silver round tin. I have to use silver in my conventional oven because dark tins will burn anything you put in it.

    sigh, had to have it in the oven for an hour and a half for it to cook all the way through, and the edges are now burnt and it also sank because I put a skewer in it too early (60 mins into the process would normally be a safe time to skewer when the cook time is 55 mins!!) it is ugly and destroyed. It does on the other hand, taste delicious on the inside!!! what a shame I cant use it for the birthday cake. The family will enjoy it and it wont go to waste. My hubby is thrilled that it doesnt look pretty because he just loves choc cake! haha. Just means more baking. oh well, cant win em all. Im kicking myself for not checking such a simple thing such as oven type lol. *slaps self*