Prep
20 MINSBake
1hrServes
10-12Difficulty
Medium About
This chocolate mud cake is a true feast for any chocolate lover! Soft and fluffy chocolate sponge covered in rich and extra-chocolatey ganache. This bake is ideal for any celebrations or gatherings and would make a fantastic and delicious centrepiece at your family table!
HOW TO MAKE THIS CHOCOLATE MUD CAKE RECIPE
Preheat the oven to 160 C (140C fan). Grease and line 9' (23cm) round loose-bottom cake tin and set aside.
Melt the chocolate, butter, espresso powder and milk in a bowl set over a pan of simmering water, then set aside.
Sift the flour and cocoa into a large bowl, then add the sugar and mix to combine. Fold this into the chocolate mixture, followed by the eggs, vanilla and soured cream.
Pour the batter into the cake tin and smooth the top with the back of the spoon or a spatula. Bake for 1 hour, or until the toothpick inserted in the middle comes out with some crumbs still attached to it, but no raw batter. Remove from the oven and allow the cake to cool completely.
To make the ganache, place the cubed butter and chopped chocolate in a medium bowl set over a pan of simmering water and allow to melt. Remove the bowl from the saucepan and stir in the cream. Keep mixing until you have smooth and glossy ganache. Set it aside and allow it to cool and to firm up until it has spreadable consistency (about an hour or so, you can also place the ganache in the fridge to speed this up).
Slice the cake in half horizontally. Spread about 1/3 of the chocolate ganache on top of one of the sponges, then place another sponge on top of it. Use the remaining ganache to cover the top and the sides of the cake. Use spatula or the back of the spoon to create the pretty ganache swirls.
You can decorate the cake with some sprinkles, mini chocolates, or some whipped cream. Slice & enjoy!
Ingredients – 10 items
1
For the Sponge
Unsalted butter
Dark chocolate
Espresso powder
Whole milk
Self raising flour
Cocoa powder
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Large eggs
Lightly beaten
Vanilla extract
Soured cream
For the Chocolate Ganache
Butter
Cubed
Chocolate
Chopped, dark or milk or both
Double cream
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