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Chocolate Mud Cake with Chocolate Ganache Icing
Chocolate Mud Cake with Chocolate Ganache Icing
Cakes

Chocolate Mud Cake with Chocolate Ganache Icing

4.3
20 mins
35 mins
Easy
14

Deliciously moist and rich, this is definitely THE best cake for chocolate lovers. One piece is never enough!

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  • Ingredients
  • Method

Ingredients

  • 1 Tbsp fresh lemon juice
  • 1 cup Meadow Fresh Original Milk (250ml)
  • 250g dark chocolate, roughly chopped
  • 1 cup hot strong coffee (can be strong instant) (250ml)
  • ½ cup vegetable oil (125ml)
  • 2 cups Edmonds Standard Grade Flour (300g)
  • 1 cup Chelsea Dark Cane Sugar or Chelsea Raw Sugar (200g)
  • ½ cup cocoa powder (40g)
  • 2 tsp Edmonds Baking Soda
  • 1 tsp Edmonds Baking Powder
  • 2 eggs

CHOCOLATE GANACHE ICING

  • 400g dark chocolate, broken into pieces
  • 1 cup Meadow Fresh Original Cream (250ml)

Additional tips

Chelsea LoGiCane™ Low GI Sugar can be used in this recipe in place of the dark cane or raw sugar.

Chelsea Products in Recipe

White Sugar

White Sugar

The uniform size of the...
Raw Sugar

Raw Sugar

This natural granulated...
approved=true&orderBy=-hs_createdate&limit=10&offset=100


{has_more=true, offset=110, total=154, results=[{comment_text=Delicious, however 1 hour is to long for this cake, it becomes dry and crumbly.I have cooked it for 35-40 min max and it comes out a lot more moist., approved=true, user_name=Catherine, hs_createdate=1702249860404, rating_new__1_5_=4, id=11175396751}, {comment_text=The first time I made it as given, it turned out great. Now I want to make it again. This time for a white fondant covered standing Chanel bag.Will this cake stand., approved=true, user_name=Reetha Alexander, hs_createdate=1702249859695, rating_new__1_5_=5, id=11175604583}, {comment_text=Would it be a problem if I substituted the dark chocolate for milk chocolate in the ganache?, approved=true, user_name=Billy, hs_createdate=1702249859661, rating_new__1_5_=5, id=11175456829}, {comment_text=Uses a LOT of chocolate. A bit too dark for some people's tastes. Baking soda was a bit too strong. Got better with age., approved=true, hs_createdate=1702249859600, rating_new__1_5_=3, id=11175653543}, {comment_text=I made a Ganache yesterday with dark chocolate buttons, cream..and a tsp of butter, which the recipe said to add. It said to melt in a microwave in 30 second bursts, to save time, which I did. It didn't turn out all that well...it didn't have the right thick, spreadable consistency. I will use your recipe for it instead, next time. That'll teach me, hu! ;-), approved=true, hs_createdate=1702249859318, rating_new__1_5_=5, id=11174113618}, {comment_text=CAN YOU USE DIFF ICING?hi i'm only 11 years old but i made this cake all by myself, it turned out great. But can you use a different icing or will that ruin the cake?CHELSEA SUGAR: Hi there, we're glad to hear the cake turned out great! Yes, you can use whichever icing you fancy :), approved=true, user_name=CHARIS, hs_createdate=1702249859278, rating_new__1_5_=5, id=11174084518}, {comment_text=Pretty good recipe, it's my go to mudcake recipe and people always like it. How do you think it would change using sour cream or natural yogurt instead of milk?CHELSEA SUGARSour cream and natural yogurt would be suitable alternatives to milk., approved=true, user_name=Sarah, hs_createdate=1702249859254, rating_new__1_5_=4, id=11175374709}, {comment_text=

Could you use almond milk instead?

CHELSEA SUGAR: Yes, we think that should work ok!

, approved=true, user_name=Nicole, hs_createdate=1702249859190, rating_new__1_5_=5, id=11175436060}, {comment_text=I made this cake for a birthday because I couldn't find my usual recipe. It's an ok chocolate cake but it certainly wasn't a mud cake. It was so crumbly it was difficult to decorate and got crumblier after a couple of days, unlike every other mud cake I made which get denser.It was so crumbly it was embarrassing to serve because cutting it gave a plate of bits rather than a slice of cake. Never again :-(, approved=true, user_name=Michelle, hs_createdate=1702249858899, rating_new__1_5_=1, id=11175365401}, {comment_text=what can I use instead of coffee. CHELSEA: Substitute coffee with hot water., approved=true, user_name=Lauraine Butler New Zzealand, hs_createdate=1702249858855, rating_new__1_5_=1, id=11175653538}]}
Reviews
154

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Method

Preheat oven to 170°C bake / 150°C fan bake. Grease 2 x 20-21cm round cake tins and line with baking paper.
Mix lemon juice with Meadow Fresh Original Milk and set aside.
Place chocolate, hot coffee and oil in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and mixture is smooth. Cool.

In a large bowl, mix together Edmonds Standard Grade Flour, Chelsea Dark Cane Sugar or Chelsea Raw Sugar, cocoa powder, Edmonds Baking Soda, and Edmonds Baking Powder.

Mix the eggs and soured milk into the cooled chocolate mixture. Combine thoroughly, then whisk into the dry ingredients.
Divide mixture evenly between prepared tins and bake for 35-40 minutes. When tested, fudgy crumbs should adhere to a skewer (this is the desirable sticky mud cake consistency). Cool for 15 minutes in the tins, then turn out onto a wire rack to cool completely.
When cold, sandwich the cakes together with half of the chocolate ganache icing. Use the remaining ganache to ice the top of the cake.
Chill the frosted cake and serve with softly whipped cream or thick yoghurt.
CHOCOLATE GANACHE ICING : Place chocolate and Meadow Fresh Original Cream in a saucepan and stir over medium heat until chocolate is melted and mixture is smooth. Allow to cool a little then refrigerate for 30-40 minutes, until the mixture is a thick spreadable consistency.
Additional tips

Chelsea LoGiCane™ Low GI Sugar can be used in this recipe in place of the dark cane or raw sugar.

Reviews
154

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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