Details page sections

Cakes

Esme's Chelsea Chocolate Mud Cake

Name: Esme's Chelsea Chocolate Mud Cake
Prep time: 15 min
Cook time: 1 h
Yield: 12
Ingredients: 1 Tbsp fresh lemon juice; 1 cup milk; ½ cup oil; 250g dark chocolate, broken up or roughly chopped; 1 cup hot strong coffee, can be strong instant; 2 cups flour; 2 tsp baking soda; 1 tsp baking powder; 1 cup Chelsea Raw Sugar; ½ cup cocoa; 2 eggs; Chocolate Ganache Icing; 400g dark chocolate, broken into pieces; 1 cup cream

3.8

Preparation

15 mins

Bake

1 hours

Difficulty

Easy

Servings

Fudgy, and decadently chocolatey, Esme's easy Chelsea Chocolate Mud Cake is the best for chocolate lovers. Every bite is a rich delight.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

1 Tbsp fresh lemon juice
1 cup milk
½ cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups flour
2 tsp baking soda
1 tsp baking powder
1 cup Chelsea Raw Sugar
½ cup cocoa
2 eggs

Chocolate Ganache Icing

400g dark chocolate, broken into pieces
1 cup cream

Reviews

6

What did you think of this recipe?

Method

Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.

Mix the lemon juice with the milk and set aside for it to sour the milk.

Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.

In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa.

Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.

Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, cut the cake in half using a serrated knife, ice the centre and top with thick chocolate Ganache icing.

Chocolate Ganache
Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt.