Best Chocolate Mud Cake

This is my go-to chocolate cake. It’s fudgey and has a good structure while still being tender. Don’t be tempted to handle it before it cools – it’s fragile when warm.

If you want to fill this cake with layers of buttercream, you can crumble up any off cuts from the cake and include them in the buttercream for a delicious cookies and cream buttercream.

Best Chocolate Mud Cake with ganache

 

ingredients

185g unsalted butter
250g dark chocolate – 60% cocoa is ideal
215g self raising flour
40g cocoa powder
Pinch salt
375g caster sugar
3 eggs
250mL water

mixing

Melt the butter and chocolate together by microwaving on high for 30-40 seconds, then stirring until smooth. Microwave again in bursts of 10 seconds and stirring again until completely smooth.

Sift all the dry ingredients together into a bowl. Combine melted mixture, sugar and eggs, pour into the dry ingredients. Add water. Using an electric beater or stand mixer, beat all ingredients until smooth.

Pour into a 22cm round pan or 20cm square pan which has been completely lined with baking paper.

Bake at 160 degrees C for about 1 hour 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool completely in the pan before turning out.

Enjoy! xxx