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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=140


{has_more=true, offset=150, total=154, results=[{comment_text=very easy and tastes great, approved=true, user_name=morsa, hs_createdate=1702249852639, rating_new__1_5_=5, id=11175611577}, {comment_text=it was not the best cake as it was moist but very crumbly and keep falling apart I had to use a diff icing recipe as we did not have any cream, in the end, i just made cake pops because the cake was way too crumbly, the cake was also VERY bitter so i recommend adding a bit more sweetener., approved=true, user_name=isla, hs_createdate=1702249852035, rating_new__1_5_=3, id=11175465568}, {comment_text=I followed this recipe almost precisely and it was so easy and absolute perfection. I cooked mine at 170 degrees Celcius as my oven does tend to burn things, and I cooked it for 70 minutes (after 60 minutes I checked it with a skewer and I thought it seemed a bit too moist in the centre, but an extra 10 finished it off nicely). I used Cadbury Dark Chocolate Melts and they worked really well. For the cake part I melted them by pouring the hot coffee over them. No saucepan required. I didn't have raw sugar so used white sugar. After reading a review about the amount of baking soda I reduced it to 1.5 teaspoons, just to be on the safe side., approved=true, user_name=Andrea, hs_createdate=1702249851986, rating_new__1_5_=5, id=11175435916}, {comment_text=I thought it was the most devine and scrumptious cake batter of life. Words cannot describe the love i have for this recipe and I cant wait for all my fellow friends and family even co workers to try this, I bless you for who made this recipe and thank you for everything., approved=true, user_name=melissa powell, hs_createdate=1702249851510, rating_new__1_5_=5, id=11175557435}, {comment_text=3 blocks of chocolate! What's not to love. Tasted incredible. Best cake ever., approved=true, user_name=Joan, hs_createdate=1702249851433, rating_new__1_5_=5, id=11175361053}, {comment_text=After reading all reviews, I decided to reduce cooking time and lower the temp.. 30min at 170.c then 15min at 160.c the cake sunk ever so slightly in the centre but don't be fooled as it was cooked perfectly!! I was concerned when I read about how the cake crumbled.. but when the cake was in the tin cooling I pressed it down gently to try compact it ^_^ not sure if this actually did anything but it was a perfect mud cake, no crumbs at all! Managed to get 12 beautiful slices and I used a hot knife ! YUM!, approved=true, user_name=Jade, hs_createdate=1702249851426, rating_new__1_5_=4, id=11175356452}, {comment_text=It sounds great but I only have 100g of chocolate so what can I put in alternative?CHELSEA: Hi there, seeing as this recipe requires quite a bit of chocolate for both the cake and the icing we would recommend getting more chocolate before you make it. Try 'Chelsea's Favourite Chocolate Cake' or 'American Chocolate Cake' for yummy alternatives., approved=true, user_name=Emily, hs_createdate=1702249851263, rating_new__1_5_=5, id=11175587189}, {comment_text=Reading the reviews, I felt it's a great recipe. I hardly bake. It's my husband's birthday coming up and just wanted to know whether this cake can be made without eggs. Is there any substitute for eggs that I can use?Chelsea Sugar:You can purchase egg substitutes at most supermarkets., approved=true, user_name=Jinal, hs_createdate=1702249850095, rating_new__1_5_=5, id=11175400557}, {comment_text=Too much lemon extremely sour, approved=true, user_name=Grace, hs_createdate=1702249849979, rating_new__1_5_=3, id=11175607167}, {comment_text=I haven't made this mud cake yet so I didn't really rate it but I was wondering if I could leave the coffee out or substitute it with something else. I love all your recipes. Thanks!!!CHELSEA: Hi there, you could replace the cup of hot coffee with a cup of hot water, that will still work fine. You can't actually taste the coffee in the finished baked cake though, it is more there to give the chocolate a flavour boost :-), approved=true, user_name=Breanna, hs_createdate=1702249849504, rating_new__1_5_=3, id=11175415313}]}
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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