Dark Chocolate Mud Cake
I have to admit that despite my love of old school English desserts and French pastries I generally prefer savoury dishes. However when I saw a post on a friend’s facebook page claiming they had found a recipe for the best chocolate cake ever, my competitive streak was stirred into action, literally.
Now I realise the term ‘best’ is purely subjective, I think boring but classic ice cream flavours like strawberry, vanilla and chocolate are the best. Nina on the other hand firmly believes peanut butter and chocolate or cookie dough is all that should be served in a waffle cone. But I digress, back to the choccy cake! The recipe that I defend as a true master of cake is a chocolate laden beast with pointy teeth and red eyes of a cake. This recipe is for a double chocolate mud cake came from my mother-in-law.
Never before have I sampled a cake that is so rich and moist. Now I won’t lie, the cake isn’t as good as sex, but it’s pretty close. So last weekend I decided to make one in order to share the love, which is a big call for me as I don’t usually bake cakes.
I have to warn you this is no ordinary chocolate cake and healthy it certainly isn’t. It is so bad for you I have known people to let their belt out just from looking at it. The original recipe recommends serving only when a defibrillator or doctor are close by and never have a slice before going for a swim because it has the same effect as concrete budgy smugglers, yes that’s right you will sink, instantly!
Warnings aside, anyone who is a serious fan of chocolate will find this like nectar but in cake form. So without further ado, here it is. I hope that you enjoy it and let me know how it compares to other cakes claiming the title of ‘best’.
Preparation time: 20 minutes plus leave overnight.
Cooking time: 1hr 45m
Ingredients
- 200g dark Belgian chocolate (at least 70% cocoa solids)
- 250g butter (that’s not a typo it is 250gms)
- 440g sugar
- 330mls water (see it’s not all bad, water’s healthy)
- 1 tbls dry instant coffee
- 110g standard flour
- 110g self raising flour
- 25g cocoa powder
- 3 eggs
Topping
- 150g dark chocolate
- 50g milk chocolate
- 150ml cream
Method
- Preheat the oven to 150 degrees.
- Cut the butter and chocolate into cubes.
- Using a large heavy based saucepan, gently heat the sugar, butter, dark chocolate, water and instant coffee. Stir frequently and keep the heat low take care to not let it boil. This will take 5-10 minutes for all the ingredients to melt.
-
Heat the chocolate, butter, sugar and water.
- Grease a large cake tin (I used a 23cm diameter tin) and line with baking paper.
Prepped and waiting for cake
- Sift the cocoa, standard and self raising flour together in a separate bowl.
Sift to the left!
- Pour the melted chocolate mixture into a large mixing bowl.
- Gradually stir in half the flour and cocoa mixture. Ensure it is well mixed in and there are no lumps.
- Add the remaining dry ingredients, again stirring until there aren’t any lumps. You may need to push the mixture against the sides of the bowl with the back of the spoon.
- Crack the eggs into a separate bowl and lightly beat them.
- Add the eggs to the chocolate mixture and gently fold in until thoroughly mixed.
- Pour the mixture into the prepared tin and bake in a slow oven for 1 hour 45 minutes.
See how it glistens in the sun!
- Check the cake is cooked by skewering it, if the skewer comes out clean remove the cake from the oven.
- Cover with tinfoil and leave in the tin in the oven to cool overnight.
- To make the topping heat the cream in a Pyrex bowl in the microwave for 40-50 seconds. Basically you want it to be at boiling point. If you hate microwaves like my sis does, just use a saucepan.
- Break the chocolate up and add to the cream. Mix with a whisk until glossy.
- Allow to cool for a minute or two then the chocolate topping spread over the cake, (remove the foil first though).
Cover in foil to seal in the moisture.
- Refrigerate to set the topping before serving.
Double chocolate mudcake
The best part about this cake is it is better on the second day. The question is how long did you make it last?
Thin end of the wedge?
About the Author
Gareth Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.
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First … where was my slice? Second … looks life a recipe i used to make a long time ago – next time try a dram or two of whisky for a whisky mud cake
Cheeky! I will give it a go. I actually have another recipe for rich, time consuming great choco cakes. It is a flourless french choco cake. I will post that one for you soon to compare
Cheeky? I have no idea what you are talking about. Do share the French flourless cake, it sounds great!
The cake looks amazing! I can’t believe how thick the icing is.
I think I put on a kilo just looking at the pictures. A couple of questions before I give it a try. What size is your “large” tin? And when you cover it with tinfoil and leave in the tin to cool overnight, do you put it in the fridge or leave on the bench?
Thanks!
Sorry to take so long to get back to you Susan, couldn’t find the computer. The cake tin I used was 23cm in diameter. When you cover in foil I kept it in the oven to cool overnight. Hope that helps will update the post now.
Mmmm…I’ve been ordered by Steve to try this recipe today…although can’t say my arm had to be twisted. I’m thinking it may last until Sunday night….ha ha!!!
Hi Jacquie, Like a good curry or chilli it actually improves with time…..if it lasts that long!
That looks delicious Gareth. I’m very fond of baking mud cakes too as they don’t require a beater, just a saucepan which is all I can do on some days lol
And on those cake probably the thong you need 😉
I know I’m a bit late with my question, just stumbled on this recipe – I’m making my own wedding cake – would this work as the bottom tier of a 3-teir cake? I’d want to fill and ice with ganache then use white fondant on the top.- Thanks.
It’s a really dense and moist cake, so perfect for the base of a 3 tier wedding cake. The only thing that I am not 100% on is if the white fondant would stay white, should do. Congratulations and hope you have a great day!
Thank you, Gareth for your sharing of the recipe.
May I ask you a question. In your view for how long can a dark chocolate mud cake be refrigerated and how will it be kept from being dried out in the fridge? Thanks.
George, from Singapore
Hi George,
Un-iced and stored in an airtight container the cake will last a few weeks in the fridge. However once iced it will last about 1 week due to the cream in the icing. If you slice the cake (an iced one) it will last about 5 days in an airtight container in the fridge before it goes dry. That said the tasty nature of the cake usually ensures it is reduced to crumbs in under 3 days. Happy baking.
I made this and it was delicious! Thank you for the recipe.