This is the BEST CHOCOLATE MUD CAKE EVER!
Every time I make this cake it turns out perfect and every person that tries it comes back for more! Although my favorite cake is the caramel mud, this is my husband’s favorite out of all the other cake recipes.
- 350 grams dark chocolate pieces
- 225 grams butter
- 600 mL water
- 3 Eggs
- 400 grams castor sugar
- 400 grams self raising flour
- Preheat oven to 170C/325F. *Please note: This mixture is quite runny, use a solid cake tin not a spring form tin. *Tip: Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.
- In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
- In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
- Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
- Pour mixture into your chosen cake tin. Depending on the size of your tin, bake for 45 minutes plus or until skewer inserted into centre of cake comes out clean. (This is a recipe I usually double, triple or quadruple so it may be in the over for over 2 hours depending on the tin).
This cake is firm enough to cover with rolled fondant if using as a wedding or special occasion cake.
Be sure to check out the following variation cake recipes too!
As I usually bake this cake for a specific order, I don’t worry with the Truffle layers and Glaze but the instructions are below if you would like to try it.
- 120 grams dark chocolate pieces
- 100 grams butter
- 300 grams sifted icing sugar
- 4 tbsp double or whipping cream
- In a bowl over a pan of simmering water melt chocolate, stirring frequently.
- Cool slightly, then stir icing sugar, butter and cream until well blended.
- 225 grams dark chocolate pieces
- 165 mL double or whipping cream
- In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.
Assembling The Cake
- Cut cooled mud cake into layers.
- Spread truffle mixture between layers with a palette knife. Reserve some mixture to finish round the edges of the cake.
- Position cake on wire cake rack and pour warm glaze over the top with a palette knife to spread glaze to cover top and side evenly.
- Put remaining truffle mixture into a piping bag with a star nozzle. Pipe a decorative border around the edge of the cake.