Who knew that mud cakes were actually that easy to make? I adapted this recipe from Donna Hay and as usual, made some changes to it. When I first saw the recipe, I was shocked that it was that simple – mixing of the wet and dry ingredients together. I’ve added coffee granules into my mud cake because it gives a little punch and helps to enhance the taste of the chocolate.
Warning: this mud cake is very rich, moist and absolutely delicious. If you are a huge chocolate fan and trying to be on a diet, then this cake is your kryptonite. I’ve always like to use Lindt 90% dark chocolate in my baking but Cadbury 86% dark coco works perfectly fine too. The trick to making the perfect chocolate cake lies in the quality of the chocolate used so don’t scrimp on it!
I made this cake twice, the first time without Kahlua and the second time with Kahlua. Honestly, I could not taste the alcohol because the chocolate was overpowering. One thing about chocolate cakes is that they age like wine – they taste better over the next few days. I prefer to store my chocolate cakes at room temperature rather than in the fridge so that it maintains that soft moist texture.
- 200g unsalted butter
- 200g dark chocolate (I used Lindt 90% dark)
- 330ml full cream milk
- 250g caster sugar
- 1 tbsp instant coffee granules
- 2 eggs
- 225g plain flour
- 35g self-raising flour
- 25g cocoa powder
- 1/2 tsp salt
To make the ganache
- 150g dark chocolate
- 20g unsalted butter
- 1/2 tsp salt
- 30ml milk
- Preheat oven to 150°C.
- Prepare a lightly greased 22cm round cake tin lined with non-stick baking paper
- Place the butter, chocolate, milk, sugar, salt and coffee granules in a large saucepan over medium heat and stir occasionally until melted and smooth.
- Pour into a large bowl and set aside to cool slightly.
- Add the eggs and whisk to combine
- Sieve the flours and cocoa into the large bowl and whisk until smooth
- Pour into the cake tin and cook for an hour or until the skewer comes out clean.
- Allow to cool completely in the tin.
To make the chocolate ganache
- Melt the chocolate and butter in the microwave in bursts of thirty seconds. Make sure that you don’t over do it if not the chocolate would separate
- Add in the milk and salt and stir gently with a wooden or silicon spoon until a nice smooth ganache is formed
- Spread the ganache over the cooled cake and sprinkle some cocoa dust over it.
And there you have it! The classic chocolate mud cake!