Ultimate Mud Cake

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“I found this recipe on a Wedding website, that someone used for their wedding cake. It lovely and heavy, great for decorating with Ganache”
2hrs 5mins
1 22 cm cake

Ingredients Nutrition


  1. Grease 22 cm round tin, and line with baking paper. Make sure paper is extended 5cms above top of tin.
  2. Cut unsalted butter cut into cubes.
  3. Melt Chocolate, Butter, Water and coffee over hot water bath.
  4. Stir to combine and cool.
  5. Sift plain flour, self raising flour, cocoa powder and Bi-Carb Soda into a bowl.
  6. Stir in castor sugar.
  7. Make a well in the centre.
  8. In a jug mix together eggs, oil and buttermilk.
  9. Stir egg mixture into flour mixture with large metal spoon do not to overstir.
  10. Then gradually stir in melted chocolate mixture.
  11. Pour mixture into prepared tin, and bake at 160 C for 1 hour and 45 minutes.
  12. If cake still looks wet/raw in middle, bake for 5-10 mins more.
  13. When cooked, remove from oven.
  14. Cool in tin until completely cold before turning out.
  15. Can be refridgerated in an airtight container for up to 3 weeks, or in a cool dry place for 1 week.
  16. Can be frozen for up to 2 months.
  17. Decorate cake as desired with your favourite Ganache recipe.

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