Chocolate Mud Cake
"I got this recipe off the Australian Better Homes and Gardens website. It is a moist cake but not quite as heavy as some mud cakes I have eaten."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 cup plain flour
- 1 cup self-raising flour
- 1⁄2 cup dark cocoa
- 1⁄2 teaspoon bicarbonate of soda
- 2 1⁄2 cups sugar
- 250 g dark chocolate, chopped
- 250 g butter
- 3⁄4 cup water
- 1⁄2 cup buttermilk
- 2 tablespoons oil
- 2 tablespoons instant espresso coffee powder
- 4 eggs
-
for the icing
- 200 g dark chocolate, chopped
- 200 g butter
directions
- Preheat oven to warm (160°C).
- Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
- Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
- Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
- Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
- Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
- Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
- Leave the cake in the tin to cool completely before turning out.
-
To make the icing:
- Combine the chocolate and butter in a small pan and stir over low heat until smooth.
- Cool to room temperature, stirring often, until the mixture is thick enough to spread.
- You can speed up this process by refrigerating the mixture.
- Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
- Allow the icing to set slightly before serving.
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Reviews
-
It's a chocolate cake definately not mud cake. Nice cake but I felt it was a wasted effort and chocolate to achieve only an okay chocolate cake. -
This makes a huge amount of cake mixture! Make sure you use a huge cake tin!!! Secondly I only cooked it for one and a half hours and it burned so keep an eye on the cake once it hits one hour. Very light cake- mine made more like a chocolate cake than a mud cake but it was OK. -
This was great, made a very fussy step daughter's birthday cake and she loved it. It was a complete hit with everyone. thanks
RECIPE SUBMITTED BY
Welcome to my 'about me' page. I live on the Gold Coast in Australia with my husband, two dogs and our bird. Since we bought our house over two years ago I have developed a taste for cooking and love this website! I spend countless hours on here saving and printing recipes I plan to try out when I find the time (and get a new kitchen!).
Apart from cooking, I enjoy spending time with my husband and two dogs. We have a staffy and a staffy crossed with Alaskan Malamut. I love taking them out for a walk and a run on the beach. They have so much energy and can spend hours chasing after a ball and swimming. But both also love nothing more than cuddling up next to us and getting a scratch behind the ears or on the belly.
My favourite cookbook is my maternal grandma's cookbook that she recently gave me. Her younger brother made the book for her when he was young and it has been sticky-taped and stuck together so many times in the last 60 or more years. But I love going through it and reading all the recipes she has written and stuck in there. I love making her recipe for date slice. She used to make it every Saturday and my brother and I used to try and help her and clean out the bowl when she'd finished.
My other favourite recipe to cook is my late paternal grandmother's recipe for apple shortcake. I've been making it since I was about 12 years old and I know the recipe off by heart. I've finally started to master rolling out the pastry so it comes out thin and crispy.
