CHOCOLATE MUD CAKE
For serious chocolate lovers only! This Chocolate Mud Cake delivers an unapologetically rich and satisfying chocolate experience with its deep, dark flavor and velvety texture.
Equipment
Ingredients
For the chocolate mud cake:
- 1 cup milk
- 2 tsp lemon juice
- 1/2 cup neutral tasting oil or extra virgin olive oil
- 7 oz dark chocolate chopped into small pieces (I used bitter-sweet 72% cocoa)
- 1 cup freshly boiled water
- 2 tsp instant coffee
- 2 cups flour
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 2 eggs , lightly beaten
For the chocolate cream cheese frosting
- 3.5 oz unsalted butter , softened
- 17.6 oz cream cheese , chopped
- 2 cups icing, confectioner’s sugar mixture , sifted
- 1/2 cup cocoa , sifted
Instructions
For the chocolate mud cake:
- Preheat oven to 180°C (360°F). Line base of a greased 22cm (9 inch) round cake tin with baking paper.
- Combine milk and lemon juice and set aside to sour. Place oil, chopped chocolate, hot water, and coffee in a sauce pan. Stir over a low heat until smooth and chocolate has melted. Cool to room temperature.
- Sift flour, baking powder, baking soda, cocoa, and sugar into a bowl. Add eggs to chocolate mix and mix well then gradually stir in the soured milk. Add chocolate mix to dry ingredients, mixing thoroughly. Pour into cake tin.
- Bake for 55 mins or until cooked (mine took 1 hour 5 minutes). Check for doneness by inserting a skewer or knife into the centre – it should come out clean, though I’ve read if it comes out with moist crumbs, it’s still fine.
- Set the cake tin on a wire rack and leave to cool in the tin.**
For the chocolate cream cheese frosting:
- Place the butter and cream cheese in an electric mixer and beat for 6–8 minutes or until pale and creamy. Scrape down the sides of the bowl, add the icing sugar and cocoa and beat for a further 6–8 minutes or until pale and fluffy. Store in the refrigerator until needed.
Assembly:
- Once the cake is completely cool, take it out of its tin and trim the top from the cake with a large bread knife. Then slice the cake in half horizontally. Place the top part of the cake upside down onto a serving platter (its trimmed top is now at the bottom) and spread with half the frosting. Place the remaining layer on top (the base of the cake will be on top) and spread the remaining layer of frosting over top. If not serving immediately, place the cake in the fridge (the oil in the cake will ensure the cake doesn’t dry out).
Notes
* Here are a few highly recommended ways to avoid runny cream cheese icing:
1. Don’t over-whip the mixture; many say you just need to whip until just combined. This could well be an issue with this recipe as Donna Hay advocates whipping for an exceptionally long time.
2. Cream the butter with the sugar first. Then add in the cocoa, then add the cream cheese afterwards.
3. While the butter should be room temperature, the cream cheese should be cold from the fridge and diced.
4. Adding a little extra icing sugar (confectioner’s sugar) or extra butter can help make the mixture stiffer.
**While the original recipe called to take the cake out of the tin after 10 minutes, I decided to let the cake cool in the tin, as it was a heavy dense cake and I wanted to ensure it held its shape whilst cooling. I have read this recommendation in some other mud cake recipes as well. However, do what feels right for you.
Nutrition
Calories: 657kcalCarbohydrates: 52gProtein: 11gFat: 48gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 108mgSodium: 448mgPotassium: 425mgFiber: 6gSugar: 23gVitamin A: 1013IUVitamin C: 0.4mgCalcium: 139mgIron: 5mg
Tried this recipe?Let us know how if you liked it in the comments below!