Chocolate Mud Cake

30 years ago, before we discovered Chocolate Fondant, Chocolate Mud Cake was all the rage. It might not be as fashionable anymore, but it still tastes every bit as good. It has a rich, dense texture and is covered in a shiny ganache that looks like dark chocolate glass. The preparation is super easy. There is no creaming of butter and sugar, it’s pretty much a one pot wonder.

 

Chocolate Mud Cake Recipe

 

Ingredients

200g butter
200g quality chocolate ( I like to use Lindt 70%)
1 ½ cups of hot water
1 heaped tbs instant coffee
1 ½ cups caster sugar
1 ½ cups S.R flour
¼ cocoa (cooking not drinking cocoa)
2 eggs
1 tsp vanilla extract
A tubular cake pan

 

Icing

125g unsalted butter
125g quality chocolate

 

Method

Pre-heat oven to 170°
In a medium to large metal mixing bowl, melt the chocolate and butter over a double boiler on gentle heat until smooth.  Dissolve the instant coffee in the hot water and add to the melted chocolate and butter mixture. Remove the mixing bowl from the heat and add the sugar, then the sifted flour and cocoa, mixing with an electric beater on a slow setting. Lastly, add the beaten eggs and vanilla and mix well to remove any small lumps. Pour into the greased cake pan and bake for approximately 1 hour. Test the cake with a skewer. If it comes out clean , it is cooked. Leave the cake in the pan to cool on a wire rack for ½ an hour before gently turning out. When the cake has cooled completely, its ready to ice.
 

Icing Method

Melt the unsalted butter and chocolate over a double boiler. Cool until it has thickened slightly but is still a pouring consistency. Pour and spread over the cake. Serve with cream or a little Pennysmenu Raspberry Coulis, or both

Chocolate & butter in the double boiler

Ready to bake in the Bundt Cake Pan

Iced Chocolate Mud Cake

The Rich & Dense texture of the Chocolate Mud Cake

Ganache made easy
Ganache made easy

The easiest way to ice the cake is to place it on a wire rack and place the rack on top of a bowl with a diameter smaller than the cake (e.g. a cereal bowl). This will enable you to rotate the cake and see it from all angles. Have a large plate or sheet of foil on the bottom to catch the dripping chocolate. Give the ganache a minute or two to set before transferring it to a cake stand or serving plate. If you attempt to ice the cake directly on your serving plate, you will end up with a monster mess.