This chocolate mud cake will cure any and all chocolate cravings. This cake is sinfully dense, rich and fudgy topped with a silky smooth chocolate ganache.
It's also quite possibly the tallest single layer cake you'll ever make!
You can mix up the cake batter in just one bowl (no electric mixer required)!
The secret to a dense and fudgy cake is to bake it low and slow. This cake is baked at 150 C (300 F) for about 1 hr and 30 minutes.
This cake keeps very well un-refrigerated in an airtight container. I personally think it tastes even fudgier on the second day!
For the Mud Cake
- 250 g (9 oz / 1 cup) unsalted butter, roughly chopped
- 200 g (8 oz) dark chocolate block, roughly chopped
- 1 cup (240 g) caster sugar
- 1 cup (220 g) brown sugar, lightly packed
- 1 tsp (3 g) instant coffee granules, optional
- 1 ½ cups (375 mL) milk
- 3 large eggs (approx. 55 g / 2 oz each)
- 1 tbsp (20 g) vanilla essence
- 1 ½ cups (225 g) plain flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 tbsp (16 g) baking powder
- 1 tsp (5 g) salt
For the Chocolate Ganache
- ¼ cup (63 mL) thickened (pouring) cream
- ¼ cup (63 mL) milk
- 200 g (8 oz) dark chocolate block, finely chopped
For the Mud Cake
- Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.
- Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
- Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.
- Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
- Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.
- Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.
For the Ganache
- Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).
- Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.
- Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.
- Slice up and enjoy! I find that this cake tastes even fudgier on the second day.
- Store the cake un-refrigerate in an airtight container for up to 7 days.
Substitutions & Tips
- Dark chocolate: you can substitute 200 g (8 oz) of chopped dark chocolate blocks with 200 g (8 oz) of dark chocolate chips for either the cake or the ganache. I don't recommend using milk chocolate as it will taste overly sweet.
- Instant coffee granules: coffee enhances the chocolate flavour of the cake. It won't make the cake taste like coffee. You can omit the coffee if you like.
- Ganache: this ganache isn't overly sweet so it makes a good topping for the dense and rich chocolate mud cake. You can use your favourite frosting or serve the mud cake plain with whipped cream or ice cream.
- Make sure that the baking paper rises at least 6 cm (2 inches) above the top of the cake tin. The cake will rise quite high.
- Why did my cake sink in the middle? Make sure not to open the oven door until the cake has been baking for at least 70 minutes (1 hr 10 mins). Opening the oven door too early will release heat from the oven and may cause the cake to sink in the centre.
Nutrition Information:Serving Size: 1/12th of Cake (with Ganache)
Amount Per Serving: Calories: 581Total Fat: 31.5gSaturated Fat: 18.9gTrans Fat: 0gUnsaturated Fat: 5.5gCholesterol: 91mgSodium: 342.2mgCarbohydrates: 67.7gFiber: 1.8gSugar: 54.4gProtein: 8.4g