chocolate mud cake

  • 250g unsalted butter, chopped
  • 200g dark chocolate, chopped 
  • 1⅓ cups (330ml) milk 
  • 1½ cups (330g) caster sugar 
  • 1 teaspoon vanilla extract 
  • 2 eggs 
  • 1½ cups (225g) plain flour, sifted 
  • ¼ cups (35g) self-raising flour, sifted 
  • ¼ cup (25g) cocoa, sifted, plus extra for dusting 

chocolate ganache icing 

  • 150g dark chocolate, chopped 
  • ½ cup (125ml) single (pouring) cream
  1. Preheat oven to 150°C. Place the butter, chocolate, milk, sugar and vanilla in a large saucepan over medium heat and stir occasionally for 6 minutes or until melted and smooth. Set aside to cool slightly. Add the eggs and whisk to combine. Pour into a large bowl, add the flours and cocoa and whisk until smooth. 
  2. Pour into a lightly greased 22cm round cake tin lined with non-stick baking paper and cook for 1 hour 25 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin. 
  3. To make the chocolate ganache icing, heat the chocolate and cream in a small saucepan over a low heat, stirring, until melted and smooth. Set aside to cool completely. 
  4. When the cake has cooled, remove from the tin, dust with cocoa and serve with the ganache icing. Serves 10–12. 

Tip: This cake is best served and stored at room temperature.

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donna hay team

Hi Dana, we have one online that you could try https://www.donnahay.com.au/recipes/sweets/cakes/caramel-maple-mud-cupcakes-with-fudge-frosting  The recipe is for minis but you could easily make one large one. Good luck! The dh team

Dana Guillen

What changes would I need to do to make this a caramel maple syrup mud instead?

donna hay team

Hi Darci, dark, milk and white chocolate are not interchangeable because the fat and cocoa content change with each type of chocolate. But you could try this recipe:
white chocolate mud cake

150g white chocolate, chopped
185g butter
4 eggs
3⁄4 cup caster sugar
3⁄4 cup plain flour
3⁄4 teaspoon baking powder
1⁄2 cup almond meal
1 tablespoon cocoa powder

Preheat the oven to 140ºC. Lightly grease and line the bottom of a round 22cm springform tin. Place the chocolate and butter in a small saucepan over low heat and stir until chocolate is melted and smooth. Set aside. Place the eggs and sugar in the bowl of an electric mixer and beat until the mixture is thick. Fold through the chocolate mixture. Sift the flour, baking powder and almond meal over the egg mixture and fold through. Dust the sides of the tin with the cocoa and pour in the cake mixture. Bake for 1 hour and 50 minutes or until cooked when tested with a skewer. Allow the cake to cool in the tin, then turn out to serve. Serves 8–10.

Darci Crocke

what is the ratio to make this cake a white chocolate mud?

donna hay team

Hi Bianca, as we haven’t tested it in a lamington tin it is hard to tell. You would need to test one quantity of the recipe to see if it works and increase it from there. Good luck!

Bianca Curwood

Is it possible to bake this cake in a lamington tin? And if so what size and would it change the cooking time? Thx

Linda Salomone

Just wondering if this recipe could be adapted for a larger cake for 15-18 people?

donna hay team

Hi there, yes it freezes very well. And it is also a great cake to use as a layer cake – it works we’ll with a chocolate ganache or cream cheese icing that is strong enough to hold the weight of the cake. The DH team

Stacey Childs

Does this cake freeze ok & just as good once defrosted? And would it layer ok (2 cakes joined together)? Thank you smile

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