15 Jun Recipe: Chocolate Mud Cake
This chocolate mud cake has been a family favourite for years! We’ve celebrated many birthdays and even weddings with this cake. You only have to scroll through our instagram feed to see it peppered throughout! Trust me, this cake will quickly become your go to chocolate cake.
We first shared this recipe on Queenstown Life’s blog back in 2014 and we also contributed it into the Hawea Kindy fundraiser cookbook, Nourish- available at the Mediterranean Market for only $20. More recently though, we made a huge chocolate mud cake for the Wanaka Artisan Market winter launch party and we thought it’d be a very good thing to share the recipe again with you!
It is so easy to make, really moist and rich. It keeps very well, so you can make it a day or two in advance. The cake batter is runny so you must line the cake tin to the top with baking paper. Before icing the cake with the chocolate ganache, make sure the ganache has cooled and is thick enough so as not to run over the edges of the cake.
Chocolate Mud Cake
INGREDIENTS
350ml Water
275g Butter
150g Good Quality Dark Chocolate (55% or more)
335g Sugar
290g Flour
35g Cocoa powder
14g Bi-carb
3 large eggs
Grease and line a 23cm cake tin. Heat water and butter in a pot until butter is melted. Chop the chocolate into small pieces and put in a bowl with the sugar. Add the water and butter to the chopped chocolate and sugar, stir until chocolate is melted and sugar dissolved. Sift the flour, cocoa powder and bi-carb then add to the chocolate mixture. In a separate bowl whisk eggs then add to the mixture. Pour into the lined cake tin.
Bake at 160°C until a skewer comes out clean (Cooking times vary depending on your oven, but approximately between 30 and 50 minutes). When the cake is cold, ice with the cooled chocolate ganache.
Chocolate Ganache
200ml Cream
20g Butter
200g Good Quality Dark Chocolate (55% or more)
Boil cream in a pot. Chop chocolate into small pieces and put in a bowl. Pour cream over the chopped chocolate and butter, mixing well. Cool until it thickens, then pour over the cold cake.
