Fudgy dark chocolate mud cake
This a super moist and fudgy dark chocolate mud cake, it dense yet it has the texture to melt in your mouth. If you are chocolate lover, this cake is smothered in chocolate and absolutely perfect for any occasions or simply for yourself.
I bake this cake and keep in the refrigerated (covered) for at least a week.
Ingredients quality matters
I live in Australia, and I feel pretty lucky because the ingredients I find here are top quality. Even though the method for making this fudgy dark chocolate mud cake is simple and easy to follow, using high quality ingredients really makes a difference if you want to get a seriously good cake.
Measurements
I’ve included both Australian and US measurements for the ingredients. There might be some slight variations, but nothing significant enough to affect the recipe.
Ingredients
- Plain flour 200g (1 & 2/3 Cup)
- Granulated (small granular) sugar 300 g (1 & 1/4 Cups)
- 2 large eggs
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 25g cocoa powder (1/4 Cup)
- 125 ml vegetable oil (1/2 Cup)
- 200g dark chocolate chunks (7 oz)
- 150 ml hot water (2/3 Cup)
- 2 tsp instant coffee
- 250 ml butter milk or (1 Cup)
- 2 tsp vanila extract
For ganache
- 1/3 Cup Dark melting chocolate
- 1/4 Cup Thicken Cream (Heavy cream)
Instructions:
- Preheat the oven to 160°C (320°F).
- Combine all the dry ingredients in a bowl and set aside.
- Add the vegetable oil and dark chocolate to a pan and gently heat until the chocolate melts.
- Add the instant coffee and hot water to the same pot and mix well.
- Crack the eggs into a separate bowl and whisk gently. Add the eggs to the chocolate-coffee mixture and mix well.
Tip: Make sure the mixture isn’t too hot, or the eggs might cook — and we don’t want that! - Add the vanilla extract to the same pot and stir gently to combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined — there should be no lumps or air pockets.
- Pour the batter into a 9 x 5 inch loaf tin lined with baking paper, and give the tin a gentle tap to release any trapped air.
- Bake at 160°C (320°F) for exactly 55 minutes.
- Remove the cake from the oven and leave it in the tin for about an hour, or a bit longer if you’re in a warmer environment.
(If you’re in a hot climate or it’s summer, make sure the cake has cooled properly before removing it from the tin.) - Once the cake has cooled, remove it from the tin and place it in the fridge for around two hours. This helps remove any remaining warmth — especially important if you’re going to pour ganache over the top.
Lets make the ganache
- Use a hot water bowl and place a pyrex or heat resistance bowl in it
- Then add the thicken milk (heavy cream) in it along with the melting chocolate
- Mix until chocolate are completely melted and make a flow.
- Now the ganache is ready
Now remove the top crust from the cake and turn it upside down.
Pour the ganache over the cake, letting it gently drip down the sides. The ganache is thick enough that most of it will stick nicely to the cake. Refrigerate for another hour or two before serving.
Happy baking
Please follow the video if you would like to see making of this cake.
Fudgy dark chocolate mud cake
Ingredients
- 200 g Plain Flour
- 300 g Granulated Sugar
- 2 eggs
- 250 ml Butter milk
- 25 g Cocoa powder
- 125 ml Vegetable oil
- 200 g Cooking Dark Chocolate
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 150 ml Hot Water
- 2 tsp Instant Coffee
For Ganache
- 1/3 cup Dark Melting Chocolate
- 1/4 cup Thicken Cream
Instructions
- Preheat the oven to 160°C (320°F).
- Combine all the dry ingredients in a bowl and set aside.
- Add the vegetable oil and dark chocolate to a pan and gently heat until the chocolate melts.
- Add the instant coffee and hot water to the same pot and mix well.
- Crack the eggs into a separate bowl and whisk gently. Add the eggs to the chocolate-coffee mixture and mix well.
- Add the vanilla extract to the same pot and stir gently to combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined — there should be no lumps or air pockets.
- Pour the batter into a 9 x 5 inch loaf tin lined with baking paper, and give the tin a gentle tap to release any trapped air.Bake at 160°C (320°F) for exactly 55 minutes.
- Remove the cake from the oven and leave it in the tin for about an hour, or a bit longer if you’re in a warmer environment.
- Once the cake has cooled, remove it from the tin and place it in the fridge for around two hours. This helps remove any remaining warmth — especially important if you're going to pour ganache over the top.
Make Ganache
- Use a hot water bowl and place a pyrex or heat resistance bowl in it
- Then add the thicken milk (heavy cream) in it along with the melting chocolate
- Mix until chocolate are completely melted and make a flow.
- Now the ganache is ready
- Now remove the top crust from the cake and turn it upside down.
- Pour the ganache over the cake, letting it gently drip down the sides. The ganache is thick enough that most of it will stick nicely to the cake. Refrigerate for another hour or two before serving.
