Chocolate Mud Cake Recipe

Ingredients

Mud Cake

Unsalted Butter, 250 g (9 oz/ 1 cup), roughly chopped

Dark chocolate block 200 g (8 oz), roughly chopped

1 cup (240 g) caster sugar / superfine sugar

Brown sugar packed in 1 cup (200 g).

Optional: 1 teaspoon (3g) instant coffee Granules

1 1/2 cups (375 mL) milk

Three large eggs (approx. 55 g / 2 oz each)

One tablespoon (20 g) vanilla essence OR 2 teaspoon (10 g) vanilla extract

1 1/2 cups (225 g) plain/all-purpose flour

Unsweetened cocoa powder, 1/2 cup (50g),

Baking powder, one teaspoon (16 g),

One teaspoon (5g) of salt

Chocolate Ganache

Pouring cream thickened to 1/4 cup (63mL).

1/4 cup (63 mL) milk

200 g (8 oz) dark chocolate block, finely chopped

Instructions

Mud Cake

Preheat the oven to 150degC/300degF for fan/convection or 160degC/320degF for standard. Line and grease a 20cm (8-inch) round cake pan. The baking paper should be at least 6 cm above the top of the tin.

Put the Butter and Chocolate into a large, heat-resistant bowl—microwave on high for 1 minute. Stir well. Microwave another 30 seconds. Stir until the Chocolate is smooth and melted. If necessary, microwave the Chocolate in 10-second bursts to melt it completely.

Add instant coffee and sugar. Stir well. Add the milk, vanilla, and eggs. Stir until well combined.

Salt, baking powder, cocoa powder, and flour are all sifted together. Stir the batter until it is well blended.

Pour into the prepared pan. Bake the cake for 80-90 mins (1 hour 20 mins to 1 hour 30 mins), or until the skewer inserted into the middle comes out only with a few moist crumbs attached. As much as possible, avoid opening the oven during cooking. Otherwise, the cake may sink in the center.

Allow the product to cool in the tin for 20 minutes before transferring it to a wire rack.

Ganache

In a small heatproof jug, combine the milk and cream—microwave on high for one minute or until the mixture bubbles.

Pour the finely chopped dark Chocolate into a small bowl. Pour the cream and milk on top of the Chocolate, and let it stand for five minutes. Mix until well combined and smooth. If the Chocolate hasn’t melted completely, you can microwave the ganache for 10-second bursts to smooth it out.

Use a large serrated knife to level the cake’s top. Pour the ganache into the cake and spread it evenly with the spoon. Refrigerate for at least 2 hours or until the ganache becomes matte and firm. If your home is relatively calm, let the ganache set at room temperature. However, it will take longer.

Enjoy! This cake is even more delicious the next day.

Measurement

Please be aware that my recipes use metric cups, bigger than US cups. The majority of recipes can be measured using US cups and spoons. However, please use weight measurements (grams) for the best results.

Storage

The cake can be stored in an airtight, non-refrigerated container for seven days.

Substitutions and Tips

Dark Chocolate: you may substitute 200g (8oz.) of chopped dark chocolate blocks with 200g (8oz.) of dark chocolate chip for the cake or ganache. I do not recommend using milk chocolate because it is too sweet.

Instant coffee: coffee enhances the chocolate flavor of the cake. The cake won’t taste like coffee. If you prefer, you can leave out the coffee.

Ganache This rich ganache doesn’t have a lot of sugar, so it is an excellent topping for the dense chocolate mud cake. Use your favorite frosting or serve it plain with ice or whipped cream.

The baking paper should extend at least 6cm (2 inches) beyond the top of your cake pan. The cake will be pretty tall.

Why did my cake sink? Do not open the oven until the cake has baked for 70 minutes (1 hour 10 mins). If you open the oven door early, the heat will be released from the oven. This can cause the cake to sink at the center.