Chocolate Mud Cake
Chocolate Mud Cake
Ingredients
For the Cake
- 250 g butter
- 250 g dark chocolate
- 2 tablespoons instant coffee
- 185 ml hot water
- 150 g self-raising flour
- 150 g plain flour
- 1/2 teaspoon bicarbonate of soda
- 60 g cocoa powder
- 550 g caster sugar
- 4 eggs
- 2 tablespoons oil
- 125 ml buttermilk
For the Icing
- 150 g butter
- 150 g dark chocolate
Instructions
- 1
Preheat the oven to 160°C. Line a deep 22cm cake tin with baking paper, ensuring the baking paper is much higher than the sides of the tin.
⏱️ 5 min•🌡️ 160
- 2
In a saucepan, add the hot water, instant coffee, 250g dark chocolate, and 250g butter. Gently melt these ingredients together over low heat until the mixture is smooth. Leave this mixture to cool slightly.
⏱️ 10 min
- 3
In a bowl, sift together the self-raising flour, plain flour, bicarbonate of soda, and cocoa powder. Add the caster sugar and mix everything together. Create a well in the middle of the dry ingredients.
⏱️ 5 min
- 4
In a separate bowl, whisk together the buttermilk, oil, and eggs.
⏱️ 3 min
- 5
Add the wet ingredients into the well of the dry ingredients and whisk them together. Gradually add the cooled chocolate mixture to the batter. This should be done in stages, mixing in between each addition until all the mixture is combined and the batter is smooth.
⏱️ 7 min
- 6
Pour all the batter into the prepared cake tin. The tin will be completely full. Bake the cake in the preheated oven at 160°C for about 1 hour 45 minutes, or until a skewer inserted into the center comes out slightly moist. (The cake may need to cook longer).
⏱️ 105 min•🌡️ 160
- 7
Leave the cake to cool completely in the tin. This can take several hours.
⏱️ 180 min
- 8
Once completely cool, turn the cake over onto a plate and carefully remove the bottom layer of baking paper.
⏱️ 2 min
- 9
In a saucepan, melt down 150g butter and 150g dark chocolate. Leave this mixture to cool slightly.
⏱️ 5 min
- 10
Pour the slightly cooled fudgy sauce straight onto the cake, allowing it to drip down the sides.
⏱️ 3 min
- 11
The chocolate mud cake is now ready to be served. It tastes even better the next day and can be served with a dollop of ice cream.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Mud Cake
For the Cake
- 250 g butter
- 250 g dark chocolate
- 2 tablespoons instant coffee
- 185 ml hot water
- 150 g self-raising flour
- 150 g plain flour
- 1/2 teaspoon bicarbonate of soda
- 60 g cocoa powder
- 550 g caster sugar
- 4 eggs
- 2 tablespoons oil
- 125 ml buttermilk
For the Icing
- 150 g butter
- 150 g dark chocolate
Instructions
- 1
Preheat the oven to 160°C. Line a deep 22cm cake tin with baking paper, ensuring the baking paper is much higher than the sides of the tin.
⏱️ 5 min•🌡️ 160 - 2
In a saucepan, add the hot water, instant coffee, 250g dark chocolate, and 250g butter. Gently melt these ingredients together over low heat until the mixture is smooth. Leave this mixture to cool slightly.
⏱️ 10 min - 3
In a bowl, sift together the self-raising flour, plain flour, bicarbonate of soda, and cocoa powder. Add the caster sugar and mix everything together. Create a well in the middle of the dry ingredients.
⏱️ 5 min - 4
In a separate bowl, whisk together the buttermilk, oil, and eggs.
⏱️ 3 min - 5
Add the wet ingredients into the well of the dry ingredients and whisk them together. Gradually add the cooled chocolate mixture to the batter. This should be done in stages, mixing in between each addition until all the mixture is combined and the batter is smooth.
⏱️ 7 min - 6
Pour all the batter into the prepared cake tin. The tin will be completely full. Bake the cake in the preheated oven at 160°C for about 1 hour 45 minutes, or until a skewer inserted into the center comes out slightly moist. (The cake may need to cook longer).
⏱️ 105 min•🌡️ 160 - 7
Leave the cake to cool completely in the tin. This can take several hours.
⏱️ 180 min - 8
Once completely cool, turn the cake over onto a plate and carefully remove the bottom layer of baking paper.
⏱️ 2 min - 9
In a saucepan, melt down 150g butter and 150g dark chocolate. Leave this mixture to cool slightly.
⏱️ 5 min - 10
Pour the slightly cooled fudgy sauce straight onto the cake, allowing it to drip down the sides.
⏱️ 3 min - 11
The chocolate mud cake is now ready to be served. It tastes even better the next day and can be served with a dollop of ice cream.