Rich and decadent fudgy chocolate mud cake finished with chocolate ganache. This cake is perfectly fluffy and moist without being dense. It all comes together in one bowl without requiring any mixers or beater. Its a perfect cake for Birthdays, celebrations, kid parties or just as a dessert. It will definitely become your favourite chocolate cake recipe.
How to Make Chocolate Mud Cake
The best thing about this chocolate Mud cake is that it comes together using simple pantry ingredients.
- plain flour – also known as all-purpose flour
- caster sugar
- cocoa powder – use good quality unsweetened Dutch cocoa powder.
- Baking Chocolate – you can use dark chocolate or milk chocolate.
- Baking powder and bi-carbonate soda (also known as baking soda)
- Butter – unsalted butter
- Eggs
- Cream – Use full fat cream, low fat or fat free creams will not work.
- Chocolate – Use good quality cooking chocolate, it can be chocolate chips, buttons or you can also chop block of cooking chocolate.
Melt butter and chocolate in a heatproof bowl, you can either do this in microwave or double boiler. Allow it to cool and then add sugar and eggs. Mix them until well combined. Sieve flour, cocoa powder and baking powder. Fold them in and add hot boiling water. Mix the batter using a wooden spoon. The batter is suppose to be runny as compared to other cakes so don’t worry. Pour the mixture in lined baking pan and bake for around an hour.
The baking time varies sometimes, do check the cake at around 45 minutes. Insert a skewer in, it should come out clean but bit moist. Allow the cake to cool down completely on a wire rack before spreading the frosting.
A Perfect Birthday Cake
This chocolate mud cake makes for a best Birthday cake. It can be baked in any shape ( rectangle, round, bundt or even special moulds). You can also make 2 cakes and put them together with frosting in between. It can be decorated with chocolate shavings, m&ms, fruits ( strawberries, raspberries, blueberries etc.) or sprinkles.
Chocolate Ganache Frosting
Chocolate Mud cake is incomplete without chocolate ganache frosting. This frosting really comes together quickly. You can use double boiler method but it perfectly comes together in the microwave too. Combine chocolate and cream and microwave for a minute, stirring in between. When its hot it is pouring consistency, once cooled it becomes peanut butter like and can be spread or piped on to your cake.
Storing Chocolate Mud Cake
This chocolate mud cake can be made in advance. Infact I think it tastes better and more fudgy the next day. It can be stored in the fridge for upto 5 days in an air tight container.
Other Cakes to Try
Strawberry Cake
Pistachio and Lemon Cake
French Orange Yoghurt Cake
Chocolate Mud Cake
Ingredients
- 1 cup Plain Flour
- 1/4 cup Cocoa Powder
- 150 g Unsalted Butter
- 125 g Cooking Chocolate
- 1 cup Caster Sugar
- 2 Eggs
- 1 tsp Baking Powder
- 1 cup Boiling Water
Chocolate Ganache
- 1 cup Full Fat Cream (Thickened Cream)
- 250 g Cooking Chocolate
Instructions
- Preheat oven to 150C/300F or 130C/265F fanforced. Grease a 22 cm / 9" cake pan and line with parchment / baking paper.
- Place butter and chocolate in a heatproof bowl and microwave for 30 sec. Give it a stir and put it in again for 30 sec, stir again. The chocolate should melt while being mixed. If its still not, put it in again for 30 sec.
- Add sugar into the chocolate mixture and mix. Add the egg and mix until combined well.
- Sift cocoa powder, baking powder and flour directly into the bowl using the sieve. Add hot water and mix until its all well combined. And batter will be bit runny.
- Pour the batter into the prepared tin and place it in the oven. The cake should be ready in 50 to 60 minutes. Insert skewer and it should come out clean but moist.
- Allow the cake to cool down completely on a wire rack.
Chocolate Ganache
- Add cream and chocolate in bowl. And microwave for 1 minute. Don't let the cream boil it should be hot enough to melt the chocolate when stirred with spatula. Alternatively you can also use double boiler method to melt chocolate and cream.
- Mix the chocolate and cream well, at this stage it will be runny. Cover the bowl and refrigerate for at least 2 hours.
- After refrigerating the ganache will become thick and spreadable. It will have peanut butter like consistency.
- Spread it over cooled cake. Serve it as is or decorate with your choice of decorations ( Berries, Sprinkles, chocolate shavings etc.)
