• Partnered with
  • Serves 16
  • 30 mins prep
  • 120 mins cook

Chocolate mud cake

Chocolate Mud Cake

Chocolate mud cake, chocolate recipe, brought to you by recipes+


Chocolate mud cake

  • 250 g butter, coarsely chopped
  • 200 g dark chocolate, coarsely chopped, plus 200 g extra, melted
  • 1 tbsp instant coffee
  • 2 cups firmly packed brown sugar
  • 2 eggs, at room temperature
  • 1 1/4 cups plain flour
  • 1 1/4 cups self-raising flour
  • 1/4 cup cocoa powder
  • 300 g white chocolate, chopped
  • 1/2 cup thickened cream


Chocolate mud cake

  1. Preheat oven to 150°C/130°C fan forced. Grease and line base and side of a 22cm (base diameter) round cake pan with baking paper.
  2. Combine butter, dark chocolate, 1 cup hot water and coffee in a large saucepan over low heat. Cook, stirring for 5 minutes or until melted. Set aside for 5 minutes to cool.
  3. Transfer to a bowl. Add sugar and eggs; whisk to combine.
  4. Sift combined flours and cocoa powder over chocolate mixture; whisk to combine. Pour into prepared pan; level surface. Bake for 2 hours or until a skewer inserted at centre comes out clean.
  5. Meanwhile, combine white chocolate and cream in a heatproof bowl over a saucepan of simmering water (don't let base of bowl touch the water). Stir until melted and smooth. Remove from heat. Remove bowl from pan. Cool for 5 minutes. Place in fridge, stirring occasionally, for 30 minutes or until mixture thickens.
  6. Remove from oven. Cool completely in pan. Transfer to a serving plate.
  7. Spread extra melted chocolate over a large piece of baking paper on a clean flat work surface. Stand for 5 minutes or until just beginning to set. Using a large sharp knife, pull blade across surface of chocolate to form a chocolate curl. Repeat to make more curls.
  8. Spread ganache over top and sides of cooled cake. Decorate cake with chocolate curls. Serve.

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