chocolate mud cake

Chocolate Mud Cake


Chocolate Mud Cake

For chocolate lovers this is a rich and very moist chocolate mud cake that will melt in the mouth and extra chocolatiness the chocolate ganache.
Prep Time 30 minutes
Cook Time 1 minute
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 300 kcal


  • 250 grams dark chocolate ( or split 125g dark chocolate and 125 g milk chocolate)
  • 250 grams butter
  • 1 tsp instant coffee powder
  • 188 ml/3/4 cup water
  • 325 grams (2 cups plus 2 Tbsp ) plain flour
  • 30 grams (1/4 cup plus 2 tsp cocoa powder
  • 1/2 tsp baking soda
  • 550 grams (2 1/2 cups) caster sugar
  • 4 large eggs ( use eggs with minimum weight of 59 grams )
  • 2 Tbsp (40ml) canola oil
  • 1 tsp vanilla extract
  • 125 ml buttermilk


  • 300 grams dark chocolate
  • 1/3 cup thickened cream


  • Preheat oven to 160 C (not fan forced)
  • Grease side and base of a 23 cm round springform cake tin for easy removal of cake. Line base and side of the pan with baking paper, extending the paper a few centimetres above the top rim of the pan.
  • Place 250 grams of chocolate , butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to lukewarm/room temperature
  • Sift the flour , cocoa powder and baking soda together into a very large bowl. Add the caster sugar to the bowl with the flour mixture, and whisk the ingredients together until well combined.
  • In a medium bowl, place eggs, oil, vanilla and buttermilk. Whisk the wet ingredients together until well combined. Add the egg mixture to the flour mixture in three batches, stirring until combined after each addition.
  • Pour mixture into prepared pan,
  • Bake for about 1 hour 30 minutes. Insert a thin bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer come out clean or with moist crumbs (not gooey batter) attached, the cake is ready. Remove cake from oven , cover with a clean tea towel and allow to cool in the pan.
  • When cake is cooled to room temperature , remove it from the pan. The top surface of the cake will probably have a crunchy crust, which you may want to trim off. Turn cake upside down to give a flat surface for icing.


  • Place chocolate and cream in a medium heavy based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary , allow the ganache to cool slightly at room temperature to obtain a spreadable consistency.
    chocolate mud

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