Tell me about this chocolate mud cake?
I have been keeping this recipe a secret for so long, naughty I know. However, I am ready to share and let everyone enjoy this recipe as much as I do. This cake is so rich and decadent, you’ll feel like you’re eating a slice of heaven. But don’t take my word for it, try it yourself and see what I mean.
What does this chocolate mud cake taste like?
This chocolate mud cake is not for the faint of heart. It has a dense and moist texture, a deep chocolate flavor, and a thick layer of ganache on top. It’s like eating a giant truffle, but better. You’ll need a glass of milk or a cup of coffee to wash it down, trust me.
This chocolate mud cake is not for the faint of heart. It has a dense and moist texture, a deep chocolate flavour, and a thick layer of ganache on top. It’s like eating a giant truffle, but better. You’ll need a glass of milk or a cup of coffee to wash it down, trust me.
Why should I make this chocolate mud cake?
Well, why not? Life is short, eat the cake. You deserve it. Whether you’re celebrating a special occasion, or just feeling indulgent, this cake will make you happy. Plus, it’s super easy to make.
Tips to make the perfect chocolate mud cake?
- Use good quality chocolate. The chocolate is the star of this cake, so don’t skimp on it. Use dark chocolate around 60% cocoa solids for the best flavour and texture.
- Don’t overmix the batter. Just stir until everything is combined, then pour it into the pan. Overmixing will make the cake tough and dry.
- Don’t overbake the cake. The cake is done when a toothpick inserted in the center comes out with moist crumbs, not clean. The cake will continue to cook as it cools, so don’t worry if it looks underdone.
- Let the cake cool completely before adding the ganache. The ganache is simply melted chocolate and cream, and it will set as it cools. If you add it to a warm cake, it will slide off and make a mess.
- Enjoy every bite. This cake is meant to be savoured, not devoured. Cut yourself a small slice and enjoy it slowly. You’ll be glad you did.
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Ingredients
Chocolate mud cake
- 180g dark chocolate (around 60% cocoa)
- 140g salted butter
- 80ml vegetable oil
- 200g caster sugar
- 100g soft light brown sugar
- 3 eggs
- 35g cocoa
- 200g plain flour
- 1/2 ts salt
- 1tsp baking powder
- 300ml boiling water
- 1tbsp vanilla extract
Chocolate fudge icing
- 200 g butter softened
- 400 g icing sugar
- 50 g cocoa powder
- 4-5 tablespoons milk or cream
Chocolate ganache
- 400g dark chocolate
- 250ml double/heavy cream
- 2-3tbsp golden syrup (or syrup of choice)
Instructions
Chocolate mud cake
- Melt the butter and the chocolate together in the microwave.
- Add the vegetable oil, caster sugar, soft light brown sugar and vanilla extract. mix together using a spatula until all the ingredients are combined.
- Add the eggs, mix until just combined.
- In a separate bowl add the flour, cocoa, salt and baking powder. Sift the in the wet ingredients.
- Pour 300ml boiling water into the cake batter, stir using a whisk until just combined. (do not over mix)
- Pour the cake batter into two lined 6" or 7" cake tins. Bake for 30-35 mins at 170c.
Chocolate fudge icing
- Cream the room temperature butter using an electric beater or stand mixer for 2 mins.
- Add the sifted icing sugar and cocoa in. stages, until all is combined. Pour in the milk or cream to soften the icing.
Chocolate ganache
- Chop 400g dark chocolate into cubes, melt together with 250ml of double/heavy cream together in the microwave. Heat the chocolate and cream 20 seconds at a time in the microwave until chocolate has melted. Do not over heat.
- Add 2-3tbsp golden syrup (or your syrup of choice), stir until the chocolate and cream is combined and creamy. Set aside to cool. The ganache will thicken even more as it cools.
Assemble
- Once the cakes have cooled, cut them in half to make 4 layers.
- Stack the cake with the chocolate fudge icing in between each layer.
- Spread the cooled chocolate ganache all over the cake using a spatula.
16 comments
Can’t sit to try your recipes, like OMG they look delicious
would love recipe in cup measurements
So would I, I would like to treat my Drs etc who just treated me…
It’s much more accurate to bake with weights of ingredients. Get a scale, $10 or less on Amazon, Walmart, most grocery stores, etc. Such a better way. I became a much more consistent baker when I made the switch.
Signed,
Small Baking Business Owner
Buy a scale, the measurements are far more accurate.
There’s no errors for air gaps and compaction.
we don’t use oil in my house , anything i can use instead??
Yes, butter or avocado oil
[…] First of all, the cake is amazing. It was super moist and fudgy, chocolatey but not too sweet and smothered in creamy salted caramel buttercream icing. It’s like the cake in the movie Matilda, but with a caramel buttercream instead of a chocolate ganache. (Which I have also made, you can check it out here) […]
That looks delicious! Do you use dark cocoa or regular unsweetened cocoa in the cake? Thanks.
i would use the dark kind but it works with either
Is there anything I could substitute the eggs with? I would love to try this recipe but unfortunately we don’t use eggs at my place. This anyways looks heavenlyyy.
Is there anything I can substitute the eggs with? I would love to try this recipe but we don’t use eggs at my place. Anyways, this looks heavenlyyy.
greek yogurt, banana, flaxseed, or applesauce work well
Do you have options for US measurements?
How long will this cake last? ☺️
Just tried this! It took ages and ages to bake (I made it in 6-inch pans and the inside was straight raw for 50 minutes) and so the outside dried out a bit. I also ended up not bothering with the ganache and just did the buttercream inside and out. However, even with a dry outside and no ganache it was very good! Any suggestions for next try?