Mud Cake was the very first cake that I have ever made in my life, on my own and it was a huge success. Of course over the years I made it with different fillings and with icing variations and this time around it was made with pink whipped Chantilly cream, for my daughters 3rd Birthday. Topped with marshmallows and strawberry jellies. 🙂
The cake itself is always turning out moist and so full of chocolate flavor. The original frosting is Chocolate Ganache. The recipe below makes a cake of about 24 cm, for about 15 servings. This time around I made two smaller cakes, but the recipe is for a big cake, please adjust the amounts for a smaller or a bigger cake, as needed.
As most of cake recipes starts off by preheating the oven to 160 degrees Celsius (not fan-forced).
Grease the side and base of a deep 23 cm or 24 cm diameter (inside top measurement) round cake pan. I used a spring form pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper, extending the paper a few centimetres above the top rim of the pan.
Place 250 grams of chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to room temperature.
Sift the flour, cocoa powder and bicarbonate of soda together into a very large bowl.
Add the caster sugar to the bowl with the flour mixture, and stir the ingredients together until well combined. For this recipe, we prefer to use a whisk to stir ingredients together.
In a medium bowl, place eggs, oil, vanilla and buttermilk.
Whisk the wet ingredients together until well combined.
Add the egg mixture to the flour mixture and stir until well combined.
Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition.
Pour mixture into prepared pan.
Bake for about 1 hour and 15 minutes (24cm pan) or 1 hour and 30 minutes (23cm pan). Insert a thin-bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out clean or with moist crumbs (not gooey batter) attached, the cake is ready. If not, return the cake to the oven and bake for a further 5-10 minutes before testing again.
When cooked through, remove cake from oven, cover with a clean tea towel and allow to cool in the pan.
When the cake has cooled to room temperature, remove it from the pan. The top surface of the cake will probably have a crunchy crust, which you may wish to trim off.
Prepare the whipped heavy cream or any other kind of cake icing you wish. For the one that I used, just whisk the heavy cream until stiff peaks form, then gradually add the icing sugar and vanilla extract, and whisk until well combined. Do not over whip!
If you only have one layer, then spread the icing evenly and try to smooth it out as much as possible, decorate with whatever you desire.
If you have two layers, then place one layer on a serving platter, spread 1/3 of the icing on top and even out. Place the second layer on top and cover evenly with icing on top and all sides.
Refrigerate until ready to serve. Serve chilled.
Enjoy!
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Chocolate Mud Cake with Chantilly Cream Frosting
Ingredients
For the cake:
- 125 grams dark chocolate
- 125 grams milk chocolate
- 250 grams butter
- 1 teaspoon instant coffee granules
- ¾ cup water
- 325 grams all-purpose flour
- 30 grams cocoa powder
- ½ teaspoon baking soda
- 550 grams caster sugar
- 4 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the icing:
- 2 cups heavy cream
- 1 cup icing sugar
Instructions
- Preheat the oven to 160°C (320°F) not fan-forced.
- Grease the side and base of a deep 23 cm or 24 cm diameter (inside top measurement) round cake pan. I used a spring form pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper, extending the paper a few centimetres above the top rim of the pan.
- Place 250 grams of chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to room temperature.
- Sift the flour, cocoa powder and bicarbonate of soda together into a very large bowl.Add the caster sugar to the bowl with the flour mixture, and stir the ingredients together until well combined. For this recipe, we prefer to use a whisk to stir ingredients together.
- In a medium bowl, place eggs, oil, vanilla and buttermilk.Whisk the wet ingredients together until well combined.Add the egg mixture to the flour mixture and stir until well combined.
- Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition.Pour mixture into prepared pan.
- Bake for about 1 hour and 15 minutes (24cm pan) or 1 hour and 30 minutes (23cm pan). Insert a thin-bladed knife or wooden skewer into the center of the cake to test whether it is cooked through. If the knife/skewer comes out clean or with moist crumbs (not gooey batter) attached, the cake is ready. If not, return the cake to the oven and bake for a further 5-10 minutes before testing again.When cooked through, remove cake from oven, cover with a clean tea towel and allow to cool in the pan.
- When the cake has cooled to room temperature, remove it from the pan. The top surface of the cake will probably have a crunchy crust, which you may wish to trim off.
- Prepare the whipped heavy cream or any other kind of cake icing you wish. For the one that I used, just whisk the heavy cream until stiff peaks form, then gradually add the icing sugar and vanilla extract, and whisk until well combined. Do not over whip!
- If you only have one layer, then spread the icing evenly and try to smooth it out as much as possible, decorate with whatever you desire.If you have two layers, then place one layer on a serving platter, spread 1/3 of the icing on top and even out. Place the second layer on top and cover evenly with icing on top and all sides.
- Refrigerate until ready to serve. Serve chilled. If you wish to make the cake with it's original Chocolate Ganache, please see notes below for the ganache recipe.Enjoy!
Notes
150g dark chocolate
84ml (1/3 cup) thickened cream (35 percent fat) Place chocolate and cream in a medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable consistency. Make ganache. Spread ganache over cake using a palette knife or flat-bladed knife.
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