Chocolate mud cake
- Published: 31 Oct 11
- Updated: 18 Mar 24
Our ultimate chocolate mud cake recipe: fluffy chocolate sponge iced with rich chocolate ganache. Fab for birthdays, Easter and chocoholics.
If you’re after something even more indulgent, try our Bruce Bogtrotter chocolate cake – the one that features in Roald Dahl’s Matilda.
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Serves 18
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Takes 30 minutes to make, 1 hour-1 hour 10 minutes to cook, plus cooling
Ingredients
- 250g unsalted butter, plus extra for greasing
- 200g dark chocolate
- 1 tbsp espresso powder
- 100ml whole milk
- 250g self-raising flour
- 40g cocoa powder
- 250g caster sugar
- 4 large free-range eggs, lightly beaten
- 1 tsp vanilla extract
- 150ml soured cream
For the ganache
- 150g milk chocolate
- 150g dark chocolate
- 100ml double cream
- 50g unsalted butter
Method
- Preheat the oven to 160°C/fan140°C/gas 3. Grease and line a deep, 23cm round loose-bottomed cake tin, then set aside. Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pan of barely simmering water until smooth. Remove from the heat and set aside.
- Sift the flour and cocoa powder into a bowl, then add the caster sugar. Fold into the chocolate mixture along with the eggs, vanilla extract and soured cream.
- Pour into the prepared cake tin and bake in the oven for 1 hour to 1 hour 10 minutes. The cake is ready when a skewer inserted into the centre comes out with some moist crumbs sticking to it but not any raw cake batter. Set aside to cool completely in the tin.
- To make the ganache, melt the ingredients together, stirring occasionally, in a heatproof bowl set over a pan of simmering water. Set aside to cool at room temperature for 30 minutes. Remove the cake from the tin and leave to cool. Spread evenly all over with the ganache, swirling it into attractive patterns.
- Recipe from November 2011 Issue
Nutrition
- Calories
- 478kcals
- Fat
- 31.2g (18.7g saturated)
- Protein
- 7.7g
- Carbohydrates
- 44.5g (32.4g sugars)
- Fibre
- 3.6g
- Salt
- 0.8g
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I’ve made this lots of times, everyone always loves it and i get asked to make it alot!
I found it easier to bake in 2 x 9″ round sandwich tins! Only takes 25 minutes at 180℃! Worked perfectly!
Oh dear lord is this amazing!
I love this recipe because it was absolutely delicious to eat and easy to make.
This was a great cake. Very easy to make and probably hard to go wrong. I stupidly didn’t chop the butter up when melting it with the chocolate in step one which meant it started forming an oily layer on top of the chocolateas the big block slowly melted. I was worried about beating it too much in case it ruined the chocolate. Luckily it came together nicely and was a fairly robust mixture. I was also concerned that I had over baked it. I checked after around 55 minutes and there were no moist crumbs but a clean skewer. It was though a beautifully moist cake with a dense texture and a rich chocolate flavour. Will definitely be making again