White Sugar
The uniform size of the...
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Cakes
Chocolate Mud Cake with Chocolate Ganache Icing
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
Raw Sugar
This natural granulated...
Reviews
154
What did you think of this recipe?
emily
hi there, cake looks awesome i used oat milk instead of cows milk seems fine, i am just waiting for it to cook has been about 50 mins but still is wobbly, batter tasted spicy not sure why but probably the coffee flavour, since i am only 12 is why the batter tasted bitter and gross
4
Fiona Sanger
I'm a Kiwi living in England and this is the best cake ever ... Just make it and enjoy the luxurious ness and richness of all that delicious chocolate
5
Allergies
Can you use milk chocolate? My kids are allergic to dark?
3
A Bondi Baker
I bake for a living, at Bondi Beach in Sydney, and am always looking for new recipes. I agree that oil moistens cakes beautifully, and adds to their shelf life. I've made a couple of variations on this recipe, which included the soured milk component, and I think this adds nicely to the richness. Coffee also enhances chocolate flavouring. Fan-forced ovens cook faster, so I would bake this cake at 160. deg C for fan forced, and check the cake with a slender skewer at the 45-minute mark. I remove it from the oven at this point. As for ganache: There's a big flavour difference between 45% dark chocolate, and 70% or 90% which is more bitter. I would say 90% is too bitter. I prefer to use 70% because it fits my customer profile, but baking for a family - probably a 45% would be enough. Thanks, Chelsea, I like your recipes.CHELSEA: Thanks for the feedback and tips! :-)
5
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.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Raw Sugar
This natural granulated...
Reviews
154
What did you think of this recipe?
emily
hi there, cake looks awesome i used oat milk instead of cows milk seems fine, i am just waiting for it to cook has been about 50 mins but still is wobbly, batter tasted spicy not sure why but probably the coffee flavour, since i am only 12 is why the batter tasted bitter and gross
4
Fiona Sanger
I'm a Kiwi living in England and this is the best cake ever ... Just make it and enjoy the luxurious ness and richness of all that delicious chocolate
5
Allergies
Can you use milk chocolate? My kids are allergic to dark?
3
A Bondi Baker
I bake for a living, at Bondi Beach in Sydney, and am always looking for new recipes. I agree that oil moistens cakes beautifully, and adds to their shelf life. I've made a couple of variations on this recipe, which included the soured milk component, and I think this adds nicely to the richness. Coffee also enhances chocolate flavouring. Fan-forced ovens cook faster, so I would bake this cake at 160. deg C for fan forced, and check the cake with a slender skewer at the 45-minute mark. I remove it from the oven at this point. As for ganache: There's a big flavour difference between 45% dark chocolate, and 70% or 90% which is more bitter. I would say 90% is too bitter. I prefer to use 70% because it fits my customer profile, but baking for a family - probably a 45% would be enough. Thanks, Chelsea, I like your recipes.CHELSEA: Thanks for the feedback and tips! :-)
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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