Chocolate Mud Cake

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Chocolate Mud Cake

Get ready for a chocolate experience that’s not for the faint of heart. This chocolate mud cake is all about indulgence. It boasts a dense, moist texture, an intense chocolate flavor, and a generous layer of ganache on top. It’s like savoring a giant truffle, but even better. You’ll definitely want a glass of milk or a cup of coffee to savor alongside it – trust me, it’s worth it.

Here’s what you need:

For the Chocolate Mud Cake:

  • 180g of dark chocolate (about 60% cocoa)
  • 140g of salted butter
  • 80ml of vegetable oil
  • 200g of caster sugar
  • 100g of soft light brown sugar
  • 3 eggs
  • 35g of cocoa
  • 200g of all-purpose flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking powder
  • 300ml of boiling water
  • 1 tablespoon of vanilla extract

For the Chocolate Fudge Icing:

  • 200g of softened butter
  • 400g of icing sugar
  • 50g of cocoa powder
  • 4-5 tablespoons of milk or cream

For the Chocolate Ganache:

  • 400g of dark chocolate
  • 250ml of double or heavy cream
  • 2-3 tablespoons of golden syrup (or syrup of your choice)

Let’s get baking:

For the Chocolate Mud Cake:

  1. Begin by melting the butter and chocolate together in the microwave.
  2. Add the vegetable oil, caster sugar, soft light brown sugar, and vanilla extract, then mix them together using a spatula until everything is well combined.
  3. Incorporate the eggs and mix until just combined.
  4. In a separate bowl, add the flour, cocoa, salt, and baking powder. Sift these dry ingredients into the wet mixture.
  5. Pour in the 300ml of boiling water into the cake batter and stir using a whisk until just combined. Be careful not to overmix.
  6. Divide the cake batter into two lined 6″ or 7″ cake tins. Bake for 30-35 minutes at 170°C.

For the Chocolate Fudge Icing:

  1. Cream the room-temperature butter using an electric beater or stand mixer for about 2 minutes.
  2. Gradually add the sifted icing sugar and cocoa, and mix until everything is well combined. Pour in the milk or cream to soften the icing.

For the Chocolate Ganache:

  1. Chop the 400g of dark chocolate into cubes and melt them together with 250ml of double or heavy cream in the microwave. Heat the mixture in 20-second intervals until the chocolate has melted, being careful not to overheat.
  2. Add 2-3 tablespoons of golden syrup (or your preferred syrup), and stir until the chocolate and cream are combined and creamy. Set this aside to cool; the ganache will thicken even more as it cools.

Assembling your masterpiece:

  1. Once the cakes have cooled, cut them in half to create 4 layers.
  2. Stack the cake with the chocolate fudge icing in between each layer.
  3. Finally, spread the cooled chocolate ganache all over the cake using a spatula.

Get ready for a chocolate lover’s dream come true!

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