Baking Dessert

Easy melt-and-mix chocolate mud cake

Name: Chocolate mud cake recipe
Yield: 12
Ingredients: 420g Essentials Caster Sugar; 330ml water; 250g unsalted butter, chopped, at room temperature; 180g dark (70%) chocolate, chopped; 3 large eggs, at room temperature, lightly whisked; 200g self-raising flour; 40g dark cocoa powder; 180g dark (40%) chocolate, finely chopped; 300ml thickened cream; 30g unsalted butter; 1 tsp vanilla extract

1 rating

Jump to recipe

by Emelia Jackson

CHEF

May 23, 2024

“Chocolate mud cake is such an easy cake to make, and one that yields truly impressive results. Once you’ve melted together the wet ingredients, be sure to let them cool completely before adding in the flour. This will ensure you don’t get a gummy texture. A little hack to speeding up this process is to use fridge-cold eggs. This needs to be baked low and slow – it needs time to set. After all, it is predominantly made from chocolate, butter and sugar. Don’t be tempted to increase the oven temperature.” – Emelia Jackson. You'll need to start this recipe at least 6 hours ahead, and you’ll need a 20cm round, 7cm-deep cake pan.

420g Woolworths Essentials Caster Sugar
1 1/3 cups (330ml) boiling water
250g unsalted butter, chopped, at room temperature
180g dark (70%) chocolate, chopped
3 large eggs, at room temperature, lightly whisked
1 1/3 cups (200g) self-raising flour
40g dark cocoa powder

Chocolate ganache

180g dark (40%) chocolate, finely chopped
300ml thickened cream
30g unsalted butter
1 tsp vanilla extract

Method

1.

Place the sugar, boiling water, butter and chocolate in a large heatproof bowl and stir until smooth and combined. Set aside to cool completely.
2.

Preheat oven to 160°C/140°C fan-forced. Grease a 20cm round, 7cm-deep cake pan and line base and sides with baking paper.
3.

Add the eggs to the chocolate mixture and whisk until smooth. Sift over the flour, cocoa and 1/2 tsp fine salt and whisk gently until just combined and smooth (over-whisking will create too many air bubbles).
4.

This batter is quite wet, which will give you a fudgy result. Pour the batter into the prepared pan and tap base of pan firmly on the benchtop to release trapped air bubbles. Bake for 2 hours or until a skewer inserted into the centre comes out clean.
5.

Cool for 30 minutes in the pan on a wire rack, then invert onto a baking paper-lined wire rack to cool completely.
6.

Meanwhile, for the ganache, combine all ingredients in a medium microwave-safe bowl with a pinch of fine salt, and microwave on high in 30-second intervals until completely melted. Whisk until smooth and glossy. Stand at room temperature for 1 hour until cooled, then chill for 1 hour until a thick pouring custard consistency.
7.

Place the cake on a serving plate and top with the ganache. Stand for 30 minutes to set slightly before serving.