Best-Ever Mud Cake Recipe
Kel is a chef with over 20 years of experience in the Kitchen. His articles often focus on cooking and baking.
I have been a chef and cake decorator for nearly 20 years. I absolutely love food, especially sweets, and I would like to share with you what I think is the best-ever mud cake recipe. I have won multiple awards with this recipe, and the best thing is it is so simple to make. It is sure to be a crowd pleaser; one piece is never enough.
Chocolate Mud Cake Ingredients and Instructions
Ingredients
- 350 grams dark chocolate pieces
- 225 grams butter
- 600 ml water
- 3 eggs
- 400 grams castor sugar
- 400 grams self raising flour
Instructions
- Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F.
- In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
- In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
- Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
- Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.
- Turn cake onto wire rack to cool.
Please note: This mixture is quite runny, use a solid cake tin not a springform tin.
Tip: Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.
Truffle Mixture
- 120 grams dark chocolate pieces
- 100 grams butter
- 300 grams sifted icing sugar
- 4 tbsp double or whipping cream
- In a bowl over a pan of simmering water melt chocolate, stirring frequently.
- Cool slightly, then stir icing sugar, butter and cream until well blended.
Chocolate Glaze
- 225 grams dark chocolate pieces
- 165 ml double or whipping cream
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- In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.
Assembling the Cake
- Cut cooled mud cake into layers.
- Spread truffle mixture between layers with a palette knife. Reserve some mixture to finish round the edges of the cake.
- Position cake on wire cake rack and pour warm glaze over the top.With a palette knife to spread glaze to cover top and side evenly.
- Put remaining truffle mixture into a piping bag with a star nozzle. Pipe a decorative border around the edge of the cake.
Tips
- This cake is firm enough to cover with rolled fondant if using as a wedding or special occasion cake.
- To appreciate the full, rich flavour that this cake offers it is best eaten at room temperature.
- This cake is suitable for freezing.
Enjoy!
Here Are Some More Alternatives Using the Same Recipe
White Chocolate Mud Cake
- Replace dark chocolate with white chocolate.
Orange Mud Cake
- Can be made using either white or dark chocolate.
- Replace water with freshly squeezed orange juice.
Hazelnut Mud Cake
- Omit 50-100 grams flour and replace with ground hazelnuts (depending on how nutty you like your cake).
- Also add in 1/2 cup chopped hazelnuts.
Lemon Poppy Seed Mud Cake
- Replace dark chocolate with white chocolate.
- Use 400 ml water and 200 ml freshly squeezed lemon juice.
- Add a few drops of lemon essence and 1/4 cup poppy seeds.
- You may add some grated lemon zest if you like a bit of extra tang.
Caramel Mud Cake
- Replace dark chocolate with white chocolate.
- Replace castor sugar with brown sugar.