This cake is beautiful! I made it for my husband’s birthday as he is a lover of all things chocolate, especially mud cake.
And when it comes to cake, he doesn’t want me handing him a stripped-back version in the form of wheat-free or gluten-free, he wants straight-up, simple, mud cake indulgence! So that’s what he got! (it was his birthday after all)…
I tell you, it tastes FAR better than the Cheesecake Shop version that we would buy BT (Before Thermie) and cost about $7 to make vs. $28!
The recipe is adapted from one found on the Recipe Community (titled “Best Ever Mud Cake”).
It’s huge – serves 24, or 12 generous slices!
Ingredients
Cake

250 g dark chocolate
250 g butter, room temp
1 tablespoon instant coffee
200 g water
340 g plain flour 30 g raw cacao (or cocoa or carob powder)
0.5 tsp bi carb soda
400 g sugar
4 eggs, large
10 g olive oil
1 tsp vanilla extract
150 g buttermilk
1 heaped teaspoon baking powder

Ganache

100 g dark chocolate pieces
100 g full-fat (whipping) cream

Method – Cake
*I made my own butter first and used the butter and buttermilk for the cake*

Preheat oven to 150 degrees.
Grease and line a deep 23cm round cake tin.
Place chocolate, butter, coffee, sugar and water in TM bowl and cook for 3.5mins/50degrees/speed 2.
Add remaining ingredients (except eggs) and mix 30 sec/speed 4-5.
Turn speed down to 3 and with blades running add the eggs and mix for 1min.
Pour mixture into prepared tin.
Bake...