If you’re looking for an amazing mud cake to spoil your family and friends (or yourself), this is the one. Covered in chocolate mousse and a glistening glaze.
So this weekend was all about chocolate AND mud cake AND mousse. All three combined to be exact. I made this Chocolate Mousse Mud Cake for my hubby, for his last day at work. He took it in to share with his work crew before saying goodbye and starting his new job the very next day.
Everyone needs a great chocolate cake recipe in their lives and while I’m much more of a soft and fluffy cake kinda gal, hubby is all about the mud cake. You know, the muddier the better. So, when it came to deciding on which cake to make for his goodbye party, this one was a no brainer.
This mud cake is dense and rich and, to make it extra special, I added a layer of super luxurious, chocolate mousse. This mousse is a little firmer than a chocolate mousse you’d serve on its’ own for dessert, on purpose. This means it can sit on top of the cake and hold firm, to avoid any mousse-y cake slide incidents. Although it’s firm, it still melts in your mouth.
I topped the whole lot off with a gorgeous, glistening chocolate mirror glaze which is smooth and silky and pretty simple to make.
I’m very happy to report this mud cake got rave reviews from all who tried it. One person even offered to pay me to make it again. I’m sure you can think of a reason to make this immediately ?, so get baking.
For the mudcake;
- 200 g white sugar
- 125 g unsalted butter
- 125 g dark chocolate (70%)
- 30 ml water
- 1 teaspoon instant coffee powder
- 1/3 cup milk
- 2 eggs
- ½ teaspoon vanilla extract
- 1 cup 130g plain (all-purp) flour
- 25 g 1/4 cup cocoa
- 1 teaspoon baking powder
- 1/8 teaspoon good pinch salt
For the mousse;
- 250 ml (1 cup) whipping cream
- 200 g dark chocolate (70%)
- 2 tablespoons icing (confectioners / powdered) sugar - (note 1)
- ½ teaspoons vanilla
- ½ cup water
- 2 teaspoons powdered gelatine
- ½ cup cream
- ¾ cup sugar
- ½ cup dutch cocoa
- For the mudcake; Grease and line an 9 inch / 22cm round springform tin with baking paper. Preheat the oven to 170C / 340F / 150C fan forced.
- Combine the sugar, butter, chocolate, water and coffee powder in a saucepan over low heat and stir until everything is melted and you have a smooth liquid. Pour into a mixing bowl and allow to cool for a few minutes.
- In a separate bowl, sift together the flour, cocoa, baking powder and salt and place aside.
- To the chocolate mixture, add the milk, eggs and vanilla and beat to combine. Add the dry ingredients in two parts, stirring gently between each until combined. Pour the batter into the prepared tin and bake for around 40-45 minutes, until a toothpick inserted comes out with just a crumb or two attached. Leave it in the tin while allowing the mud cake to cool completely before continuing.
- For the mousse; Make this only once the cake has cooled. Melt the chocolate in the microwave in 30 second increments, stirring very well between each so that it doesn’t overheat or burn. Allow to cool a little.
- Now whip the cream to soft peaks. Add the icing sugar and vanilla to the cream and beat through until combined. Use a spatula to fold through the melted chocolate. Spread the mousse over the top of the mud cake evenly and sit in the fridge for around an hour to set up.
- To make the glaze; (this can take up to an hour to cool to the right consistency). Sprinkle the gelatine over ¼ cup of water and allow it to ‘bloom’ for 5 minutes while you get on with the rest. Combine the other ¼ cup of water, the cream and sugar in a saucepan over low heat. Stirring constantly, heat it until the edges just start to bubble and the sugar has dissolved completely.
- Add the gelatine and water mixture and whisk in thoroughly.
- Take the mixture off the heat and add the cocoa and whisk again until all combined. Allow it cool until it is still thin enough to pour but thick enough that it will not all run straight off the cake. (note 2)
- Remove the cake from the tin and sit it on a wire rack over a large bowl. Pour the glaze over the top, allowing the excess to drip into the bowl below. You can allow it to set a little before doing a second or third coat if it’s required.
- Decorate as desired.
- I use a standard Australian 20ml tablespoon
- The glaze can take up to an hour to cool down enough to pour over the cake. Once totally cool, the glaze will turn into a chocolate jelly. This can simply be reheated in the microwave to get it back to pouring consistency again.
The Chocolate Glaze is adapted from this recipe.
More chocolate recipes…