They look a bit like brownies but they are different. Mud cake is made by melting dark chocolate with butter and other liquids and then mixing with dry ingredients like flour, cocoa powder, sugar etc.
There’s one more important thing about mud cake is
As I wrote, mud cake is more like mood enhancer for me. Dark chocolate, as we all know, boosts mood and reduces stress. This is one thing I would recommend to all my female friends to have it when they are PMSing. Oh yes, your read it correct! When you feel like breaking everyone’s head because of all those hormonal changes, just bake this cake for yourself. A mouthful bite into this moreish kuchen will surely bring some peace to your mind.
Read more about 9 brain boosting benefits of dark chocolate here.
There are many reasons to make this cake but if you love dark chocolate then that is enough to try your hands on this. You will surely love this cake.
I didn’t make ganache that’s the perfect match but the cake is good on its own. You can make ganache or chocolate whipped cream or chocolate mousse or any other frosting with this cake.
How to make mud cake
Preparation time: 10 minutes
Baking time: 40-60 minutes
Baking equipment used: one 23 cm or 9 inch spring form tin or two 7 inches cake tin
- 1 tablespoon fresh lemon juice
- 1 cup milk at room temperature
- ½ cup vegetable oil
- 250 gram dark chocolate, roughly chopped
- 1 cup hot strong coffee, (2 teaspoon instant coffee mixed with a cup of hot water)
- 2 cups plain flour or maida
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sugar
- ½ cup cocoa powder
- 2 eggs
For chocolate ganache icing :
- 200 gram dark chocolate, chopped
- 200 gram plain chocolate, chopped
- 1 cup cream
- 2 tablespoon unsalted butter (optional)
[1 cup = 250 ml]
- Preheat the oven to 180 C/160 fan-assisted/350 F/gas 4.
- Line the base of your cake tin with non-stick baking paper and spray with non-stick baking spray.
- Mix the lemon juice with the milk and set aside to curdle.
- Place oil, chocolate and hot coffee in a microwave safe bowl or in a small saucepan and heat gently, stirring often, until chocolate is melted and the mixture is smooth. Leave to cool down.
- In a bowl, shift the flour, baking soda, baking powder, sugar and cocoa together.
- Add the eggs and buttermilk into the cooled chocolate mixture. Combine well.
- Add dry ingredients into the chocolate mixture in 2-3 batches and whisk well.
- Pour this mixture into the prepared tin and bake for almost an hour. Check after 40 minutes and if the top is looking over baked but the centre is not done, then cover loosely with foil paper.
- When you test for doneness, a little moist crumb will stick to the skewer. This is the desirable sticky mud cake consistency.
- Leave to cool for 15 minutes in the tin, outside the oven, then unmold and leave to cool on a wire rack.
- When cold, cut the cake in half, ice the centre and top with thick chocolate ganache (which I didn’t do this time).
- Serve with some ice cream if not using any frosting. I like to eat as it is. Didn’t I mention I love dark chocolate <3
Stepwise pictures :
For chocolate ganache :
- Place cream in a saucepan and stir over medium heat until it starts bubbling.
- Do not boil.
- Take off heat and add chopped chocolate and butter (if using).
- Leave till the chocolate is melted. Mix to get a smooth mixture.
- Cool until the ganache is thick and of spreadable consistency.
- This cake is strictly for dark chocolate lovers.
- The cake is very less sweet, so if you expect a sweet cake then have it with ganache.
There are many chocolate cake recipes I have tried till date and I love the eggless dark chocolate cake recipe the most. This mud cake recipe is quite different from other chocolate cakes and perhaps the most decadent. A must try for all dark chocolate lovers!!
This cake can also be used to make Petit fours with satin icing.
If you are looking for more options in a chocolate cake then have a look at this Double chocolate and dates cake with walnuts.
Will see you shortly with another post. Keep baking till we meet again.
(Recipe source : Chelsea sugar)