Falling somewhere between a cake and a brownie, Chocolate Mud Cake is dense, fudgy and definitely for the chocolate lover. Often topped with ganache, this mud cake recipe has a layer of fudgy chocolate frosting.
40gdark (50%) chocolate, melted & cooled to room temp
8 inch springform tin
FOR THE CHOCOLATE MUD CAKE
PREP: Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8 inch spring form tin with baking paper. Place an oven rack in the middle of the oven.
MELT: Place the butter and chocolate into a medium bowl. Melt in the microwave in 30 second bursts, stirring really well between each (notes). Set aside to cool for a few minutes.
DRY INGREDIENTS: In a large bowl sift then whisk together the flour, cocoa, baking powder and salt. Add both sugars and whisk really well until there are no lumps left.
WET INGREDIENTS: Combine the hot water and coffee and stir to dissolve. Add this along with the milk, eggs and vanilla to the melted chocolate mixture. Whisk until combined and there are no clumps of egg white left.
MIX THE BATTER: Pour the wet ingredients into the dry then use a silicon spatula to mix them together until all fully incorporated (don't overmix).
BAKE: Pour the batter into the prepared tin and bake for 60-70 minutes, turning the tin at the halfway point, until a toothpick inserted comes out with just a crumb or two attached. (notes)
Let it cool for 1/2 an hour in the tin before transferring to a wire rack to cool completely.
FOR THE FUDGE FROSTING
In a large bowl using an electric beater, whisk together the butter and half the sugar (slowly at first) until pale and fluffy.
Add the remaining sugar and cocoa and whisk on low speed until well combined.
Add the remaining ingredients, then beat for another minute or two until lightened and creamy. It should be quite soft and light but hold it’s shape.
If the mixture is too soft, beat a little longer. If you need to after that, you can add a touch more powdered sugar.
I use a standard Australian 20ml tablespoon
All ovens vary – test for doneness 8-12 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Mudcake improves with age. It will get 'muddier' as days go and is particularly good at the 2-3 day mark.