This is quite possibly the most yummy mud cake recipe ever, especially if you are a chocolate cake fan! It is quite easy, but the end result will have your friends wondering if it was homemade. I have made this quite a number of times, and have also made cup cakes with the recipe which were equally successful (the recipe will make approximately 24 cupcakes). As it is quite special, you could use this recipe to make a tiered wedding cake, or make lots of cupcakes and arrange them on a tiered platter with fresh flowers in between the cupcakes as an alternative wedding cake.
Easy Moist Chocolate Mud Cake Recipe Ingredients
- 1 & 3/4 cups plain flour
- 3/4 cup cocoa powder
- 1 cup caster sugar
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 cup sour milk (1 cup whole milk with 1 tsp white vinegar added) or buttermilk
- 1 cup coffee (long black strength)
- 1 tsp vanilla extract
Easy Moist Chocolate Mud Cake Recipe Method
Sift flour, cocoa powder, sugar, baking soda, baking powder and salt in a large mixing bowl and stir to combine. Add eggs, coffee, milk, oil and vanilla and beat for 2 minutes with a hand mixer on medium speed until well combined (the mixture will be quite runny).
Pour into a greased and floured 24 cm x 24 cm square or 24cm round cake tin and bake in a 180°C oven for approximately 35-40 minutes (when testing the cake, a cake skewer should come out clean, but the cake should still be moist).
Alternatively pour the mixture into 24 lined muffin cases (you can buy some really pretty silver foil cases) and bake in a 180°C oven for approximately 15-20 minutes. Remove from oven, allow to cool for 10 minutes, then turn out onto a cake rack and allow to cool completely before icing.
If you want a flat cake top for icing, simply cut off the top of the cake where any section has risen unevenly to level it, and then turn over. Ice the bottom of the cake with the chocolate ganache.
Chocolate Ganache Icing Recipe Ingredients
- 150g dark chocolate (I use 100g Lindt 70% dark chocolate combined with 50g Lindt milk chocolate)
- 100ml cream
Chocolate Ganache Icing Recipe Method
Chop the chocolate into small pieces and place in a small heatproof bowl. Bring the cream to scalding point (just under boiling) in a small saucepan (you could also do this in the microwave).
Pour the cream over the chocolate and then stir thoroughly for a few minutes until the chocolate has melted and looks glossy. Allow to cool for approximately 10-20 minutes until thickened, but still pourable (you could place in the fridge to hurry this step along) then pour over the cake and smooth over the top and sides.
You can decorate the finished cake anyway you like, fresh flowers look great, as do fresh fruits. We have chopped up some strawberries and blueberries for this recipe.