This chocolate mud cake recipe is a very special cake. It was made for me so many times by a woman I loved, and who died earlier this year. She made it for my birthday, my engagement, our family parties, Christmas. She made it every time I visited her for a very long time.
When they talk about food made with love, they are talking about this mud cake.
I have been too sad to make it for a long time. But now here it is, as delicious as ever.
June’s Devilish Chocolate Mud Cake Recipe
1 tablespoon instant coffee powder ( I use espresso and add less water)
1.5 cups boiling water
200g good quality dark cooking chocolate, roughly chopped
2 cups caster sugar
2 eggs – or 3 if small
1 tablespoon (yes, tablespoon) vanilla
1.5 cups SR Flour
1/4 cup of cocoa
125 g dark cooking chocolate
125 g unsalted butter
1. Grease a 23cm round cake tin, line base with baking paper.
Preheat oven to 200 degrees
2. Melt butter and sugar in saucepan on low heat, stir often then add water, coffee and chocolate. Stir till smooth.
3. Let it cool a little, then pour into large bowl of electric mixer
Gradually add the sifted dry ingredients in about 3 batches.
4. Add eggs (I beat by hand first) and vanilla.
5. Pour into the greased and base-lined tin. (The mixture will be very ‘wet’) Bake slow oven for one and a half hours, but I find it is sometimes ready in an hour/one hour five minutes – cook too long and it will lose its lovely moist texture.
I cook on 2nd bottom rung (cool part of oven) at 160 degrees for 10-15 minutes, then reduce heat to 120 C. Start checking with skewer or fine sharp knife in 1 hour – check again in 10 minutes then every 5 minutes – it will finish off cooking quickly – skewer should come out ‘just’ sticky in centre and clean when tried at outer part of cake – that way it is nice and muddy and doesn’t go too dry.)
Let stand for 5+ minutes before turning out of tin.
Turn out upside down onto cake cooler.
When cool ice and serve as cake or dessert.
Melt combined choc and unsalted butter then cool to room temperature.
Beat with wooden spoon till thick and spreadable.
I added a gorgeous lining of Maltesers to mine this time, and omitted the icing. You can play around with the topping as you like.
I hope that you enjoy the chocolate mud cake recipe and that you might make it for someone, someday to show them how much you love them.
Dani B is a food writer and blogger from Melbourne. Every week she posts a new recipe that you can try at home. She also writes food reviews, news and stories. You can find her on Facebook and Instagram or sign up for more news.
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