Looking for some comfort food as we ease into those warmer nights? This decadent chocolate mud cake is just for you!
If you love mud cake, you will fall in love with this recipe. It’s not overly sweet, not too dense and super dooper tasty. If you don’t like mud cake please do give it one try. I promise it’s unlike any other mud cake you have tasted!
This recipe is for an 8 inch (20cm) round tin. I usually bake 2 of these cakes, slice them and fill them with buttercream or ganache. That’s how I get my cakes to look nice and tall.
What you need…
190g unsalted butter (chopped into cubes so it’s easier to melt)
190g good quality dark cooking chocolate
4 teaspoons of instant coffee
140ml water
110g plain flour
110g self raising flour
40g cocoa powder
¼ teaspoon bi-carbonated soda
420g caster sugar
3 eggs (beaten with a fork slightly)
6 teaspoons vegetable oil (keeps the cake nice and soft)
95ml buttermilk
How to…
Preheat your oven to 150 degrees (not fan forced). Line your tin. In a large saucepan add your butter, chocolate, coffee and water. Stir over medium heat until it’s melted. Remove from the heat.
I am a big fan of one pot cake mixes and this is definiently one of them! Add your flours, cocoa powder, bi carb soda and sugar to your saucepan and mix well. Add your eggs, vegetable oil and buttermilk and mix until incorporated. If your saucepan is not big enough it’s OK to transfer to a large bowl.
Pour the mixture into your baking tin and bake for around 1 hour and 30 minutes. Cake is cooked if a skewer comes out clean (even though it may be a little sticky). I always use wooden skewers as the metal ones can sometimes be a little misleading. Leave the cake in the tin until cool and then store in an air tight container in the fridge. Be sure to serve it at room temperature.
Cake will keep for up to 3 weeks in the fridge or will freeze well for 2 months. This is the perfect cake to make in advance of your celebrations. Bon appetite!
This recipe is for an 8 inch (20cm) round tin. I usually bake 2 of these cakes, slice them and fill them with buttercream or ganache. That’s how I get my cakes to look nice and tall.
What you need…
190g unsalted butter (chopped into cubes so it’s easier to melt)
190g good quality dark cooking chocolate
4 teaspoons of instant coffee
140ml water
110g plain flour
110g self raising flour
40g cocoa powder
¼ teaspoon bi-carbonated soda
420g caster sugar
3 eggs (beaten with a fork slightly)
6 teaspoons vegetable oil (keeps the cake nice and soft)
95ml buttermilk
How to…
Preheat your oven to 150 degrees (not fan forced). Line your tin. In a large saucepan add your butter, chocolate, coffee and water. Stir over medium heat until it’s melted. Remove from the heat.
I am a big fan of one pot cake mixes and this is definiently one of them! Add your flours, cocoa powder, bi carb soda and sugar to your saucepan and mix well. Add your eggs, vegetable oil and buttermilk and mix until incorporated. If your saucepan is not big enough it’s OK to transfer to a large bowl.
Pour the mixture into your baking tin and bake for around 1 hour and 30 minutes. Cake is cooked if a skewer comes out clean (even though it may be a little sticky). I always use wooden skewers as the metal ones can sometimes be a little misleading. Leave the cake in the tin until cool and then store in an air tight container in the fridge. Be sure to serve it at room temperature.
Cake will keep for up to 3 weeks in the fridge or will freeze well for 2 months. This is the perfect cake to make in advance of your celebrations. Bon appetite!
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