Food magazine's chocolate mud cake

This heavenly chocolate mud cake recipe was long lost from an issue in the 1990s, until it was tracked down by a loyal reader on Facebook. Now we can enjoy the indulgent goodness all over again!

  • 15 mins preparation
  • 1 hr 15 mins cooking plus cooling
  • Serves 16
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  • 250 g butter, cubed
  • 200 g dark chocolate, broken into squares
  • 2 cups sugar
  • 1 1/2 cups hot water
  • 1/2 tsp vanilla essence
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1/4 cup cocoa
  • 3 eggs, lightly beaten
  • 200 g dark chocolate, chopped
  • 200 ml cream


  • 1
    Preheat the oven to 160°C (conventional, not fan-baked). Line the base of a 22cm round baking pan with baking paper. Spray the sides with oil and dust lightly with flour.
  • 2
    Place the butter, chocolate, sugar and water in a saucepan and stir over a low heat for 3-4 minutes until the sugar has dissolved and all the ingredients are combined. Stir in the vanilla essence and set aside for 20 minutes to cool.
  • 3
    Meanwhile, sift the flours and cocoa into a large mixing bowl and make a well in the centre.
  • 4
    Pour in the cooled liquid and, using a large whisk, mix all the ingredients until they are well combined and the mixture is smooth. Mix in the lightly beaten eggs.
  • 5
    Pour the mud cake mixture into the prepared pan and bake for about 1 ¼ hours, or until a skewer inserted into the centre of the cake comes out clean (or fudgy). Cover the cake with a clean tea towel and leave it in the pan to cool.
  • 6
    To make the ganache, place the chopped chocolate into a bowl. Heat the cream until just before it comes to a boil. Pour the cream over the chocolate and stir gently until combined. Leave at room temperature until the ganache has reached a spreadable consistency. Smooth generously over the top and sides of the cake.