Chocolate Mud Cake

by Barry Lewis

Prep time
10 mins
Cook time
35 mins


200g butter
100g dark cooking chocolae
60mls (1/4 cup) water
30g (1/4 cup) cocoa powder
2 tbsp espresso powder
1 tsp vanilla extract
220g (1 cup) caster sugar
3 eggs
115g (3/4 cup) sr flour, sifted
150g dark cooking chocolate
185ml (3/4 cup) single cream
mud, lots of mud
grated white chocolate optional to top

This is a recipe for an absolutely gorgeous chocolate mud cake! It is rich, dense and incredibly moreish you will wow your friends with this! The mud term comes from the fact that it is very compact and has hardly any crumbs, very nice indeedy.

We start by making the frosting first so that it can cool while we do the other steps. Over the hob with a saucepan with a little water in plonk a bowl on top and make sure the water doesn’t touch, then gradually melt together the chocolate and cream, keep stirring until smooth and fully melted then put to one side. Stir from time to time as a skin will form while you crack on with the other steps, but we do this so the ganache frosting is nice and cool and spreadable.

Make the cake by combining all the ingredients apart from the eggs, sugar and flour into a large saucepan. Over a low flame mix through until fully melted and shiny, continue to mix over a low flame for 5 minutes before also taking off the heat and letting cool to room temperature.

Now mix together the eggs with the sugar until pale and increased in volume, then add the flour again mixing until incorporated. By this time the chocolate mixture you made in the pan should be room temperature, if not, wait until it is to prevent cooking the eggs. Tip it in with the flour mixture and mix well until combined. The batter is now ready.

Pour into a greased baking tin and bake for 35mins or until well risen and a skewer comes out clean, at 160c / Gas 3 / 325F

Spread the ganache on top and let it set in the fridge for ten minutes, optionally add some chocolate gratings on top.

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