Glorious chocolate mud cake. This is the best chocolate mud cake recipe I have made, and I have tried a lot. Rich chocolate flavour and moist inside it satisfies any chocolate craving.
I remember as a teen anytime I had a birthday cake it needed to be chocolate mud cake with chocolate ganache icing. I think that is why I like this recipe so much. My mum would buy it from a friend who made birthday cakes or buy it from Ferguson Plarre. The cake would not last long, every time I walked past the fridge I would take a small slice and of course the slice would get bigger and bigger.
I used white chocolate ganache for this mud cake. The white chocolate works well it has a caramel flavour and goes well with the chocolate mud. The cake is chocolatey enough not to have icing, a sprinkle of icing sugar or cocoa would work well also.
Previously I have made this cake and I didn’t have enough dark chocolate, so I also added milk chocolate, 40g dark and 160g milk chocolate, this still made a great mud cake.
I hope you enjoy this cake as much as I do. I love this cake warmed up with ice cream and caramel sauce drizzled on top. Yum!
The Best Chocolate Mud Cake
- 1 1/2 cups hot water
- 250 g butter
- 200 g dark cooking chocolate
- 1/4 cup cocoa powder
- 2 cups caster sugar
- 2 eggs, beaten lightly
- 2 tsp vanilla essence
- 1 1/2 cups self-raising flour
White Chocolate Ganache
- 300g white chocolate, chopped
- 1/3 cup cream
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Pre heat oven to 150’C and line a 30cm tin.
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In a large bowl use microwave or a saucepan on stove top over low heat, melt butter, cocoa, chocolate, sugar, vanilla and hot water until smooth.
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Let cool for 5 minutes, then add flour and eggs and mix well.
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*This mixture will be runny.
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Pour mixture into prepared cake tin and bake for about 1hr and 15 minutes. I take the cake out of the oven when the skewer is almost clean and has a little bit of crumb, this way I know its not over cooked and will be moist.
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Allow to cool for 5 minutes before turning out. and let cool completely before icing.
White Chocolate Ganche
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In a large bowl over simmering water on stove top or in microwave, stirring after 15-20sec increments. place cream and chopped white chocolate into bowl and melt.
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Once melted and smooth place in fridge. After 1 minute take our and stir well. Keep repeating this process until the ganache thickens. This may take some time but suddenly it will be thick. Once it has thickened to a spreadable consistency, ice your cake. If icing becomes too hard them put in microwave for 10 sec to melt, stir and if needed put in fridge to thicken.
This delicious cake is freezable, just wrap in cling wrap twice and get out the night before you need.
