Ultimate Chocolate Mud Cake Recipe
Ultimate Chocolate Mud Cake Recipe
Transport yourself to the heart of Australian baking with this Ultimate Chocolate Mud Cake recipe, a cherished classic that rivals any supermarket favourite. For decades, the rich, dense, and intensely chocolatey mud cake has been a cornerstone of Australian celebrations, from birthdays to casual get-togethers. This recipe pays homage to that beloved tradition, offering a deeply satisfying bake perfect for any occasion. It's more than just a cake; it's a nostalgic trip, a symbol of comforting home-style cooking that brings generations together. The secret lies in the quality of dark chocolate and cocoa, melded with butter and sugar to create a moist crumb that stays decadent for days. Topped with a luscious ganache, this easy-to-follow recipe ensures a show-stopping dessert that tastes even better than it looks. Prepare to impress your guests with this quintessentially Australian treat, a guaranteed crowd-pleaser for all chocolate lovers.
- Preparation time
- 30 min
- Cooking time
- 1 hr
- Total time
- 1 hr 30 min
- Servings
- 12
Instructions
Make the Cake
- 1Preheat your oven to 160°C fan-forced (180°C conventional). Grease and line a 20cm round cake tin with baking paper.
- 2In a medium saucepan, combine the butter, 7oz chopped dark chocolate, water, and caster sugar. Stir over low heat until the butter and chocolate have melted and the sugar has dissolved. Do not boil.
- 3Remove the saucepan from the heat. Gradually whisk in the sifted self-raising flour and cocoa powder until just combined. Be careful not to overmix.
- 4Allow the chocolate mixture to cool slightly for about 10 minutes. Once slightly cooled, whisk in the lightly beaten eggs until the batter is smooth and glossy.
- 5Pour the batter into the prepared cake tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
- 6Once baked, let the cake cool in the tin for 15 minutes before inverting it onto a wire rack to cool completely.
Make the Ganache
- 1Place the 7oz chopped dark chocolate in a heatproof bowl.
- 2Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Do not boil.
- 3Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to allow the chocolate to melt.
- 4Gently whisk the mixture until smooth and glossy. Let the ganache cool and thicken to a spreadable consistency at room temperature.
Assemble the Cake
- 1Once the cake is completely cool, place it on a serving plate.
- 2Pour or spread the thickened ganache evenly over the top of the cake, allowing it to drip down the sides if desired.
- 3Let the ganache set slightly before slicing and serving.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 4 g
- Fat
- 26 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 4 g |
| Fat | 26 g |
| Carbs | 50 g |
Tips
- Ensure all ingredients are at room temperature for a more consistent batter and perfect rise.
- Don't overmix the batter after adding the flour; this can lead to a tough cake.
- Serve with a dollop of fresh cream or a scoop of vanilla ice cream for an extra indulgent treat.
