Chocolate orange mud cakes

  • 10 mins preparation
  • 1 hr cooking
  • Serves 24
  • Print


Chocolate orange mud cakes
  • 400 gram butter, chopped, plus extra for greasing tins
  • 400 gram dark chocolate, chopped
  • 1/2 cup berry or apricot jam
  • 2 teaspoon instant coffee
  • 1 teaspoon vanilla bean paste
  • 1 zested
  • 3 teaspoon orange juice
  • 5 eggs
  • 380 gram caster sugar
  • 1 1/2 cup self-raising flour, sifted
  • 3 tablespoon cocoa, sifted, plus extra for dusting
  • 250 millilitre pouring cream
  • 300 gram dark chocolate, chopped
  • whipped cream or ice-cream to serve.


Chocolate orange mud cakes
  • 1
    Preheat oven to 160°C (140°C fan). Grease and flour cake tins.
  • 2
    Place butter, chocolate, jam, coffee, vanilla bean paste, zest and juice in saucepan and warm over low heat, stirring until melted. Set aside to cool to room temperature.
  • 3
    Whisk eggs and sugar in mixing bowl, using electric beaters, until pale and thick. Add cooled chocolate mixture and beat until combined.
  • 4
    Fold through sifted flour and cocoa, and gently combine.
  • 5
    Pour cake mix into cake tins and bake for 60 minutes - test with skewer. Cool cakes on wire rack and dust with cocoa powder to serve.
  • 6
    To make ganache, warm cream in saucepan to almost boiling point or a slow simmer, then pour over chopped chocolate in mixing bowl. Leave to stand for about 1 to 2 minutes before stirring - this produces a smooth, split free consistency. Pour ganache over cakes and allow to drip down the sides.
  • 7
    Serve cakes with wipped cream or ice cream.