The best ever chocolate mud cake
I know I know, another chocolate cake but before you close the page close your eyes. Actually open your eyes and read this then close your eyes and imagine this.
You pick up your fork and raise it to touch the top of the glossy icing. As you press gently you meet no resistance from the thick layer of chocolate goodness. You can smell the richness and can’t wait to get it to your mouth.
Rich chocolate mudcake
As you reach the cake layer you press a little harder and the cake crumbles and squishes a little onto the fork. You raise it to your mouth and get another whiff of intoxicating chocolate.
It hits your lips and then the icing coats your teeth and lips like lipstick. As soon as the flavour hits your tongue you want more of the tender crumb and smooth as silk icing. You’re in chocolate cake heaven.
Rich chocolate mud cake
Ok back you come. I so wish that there was a way you could smell this cake through the computer because I guarantee you’d be diving into your screen to get a taste.
Yesterday, a friend emailed me asking for a chocolate cake recipe. ‘I know you have a lot on the blog, but which would you say is best?’
Her question couldn’t have come at a better time because this dear readers, is quite possibly the best ever chocolate mud cake. Well the best that I’ve made that’s for sure. I know it’s a big call but I can confidently say that.
Rich chocolate mudcake
Of course that is just my opinion, feel free to make it just to prove me wrong (or back me up), any excuse to bake it will do. The recipe is quite similar to one I was given by my mum’s friend. It’s a secret recipe that I’m not allowed to blog but this one, well this one I’m allowed to share and share it I will.
Rich chocolate mudcake
I do love ganache but sometimes it can be a bit rich even to me. My most favourite chocolate icing is the one Nigella makes for her Devil’s Food Cake. It has no cream but a lot of butter, chocolate and brown sugar and it is just so light and fluffy and sweet and chocolatey and smooth and … do you get the picture?
I posted this photo on Facebook the day I made the cake with the caption ‘I may have eaten a great deal of this icing as I iced the cake. Like if you’d have done the same.’ I got a few likes that day. Sadly I wasn’t lying, I really did eat quite a lot of icing. There was a bit left over and it would have been a shame to let it go to waste right?
Valentine’s dessert
I served it for Valentine’s Day dessert with some little raspberry hearts in cream (because I forgot to whip the cream and I was too lazy to do it after dinner – bad wife!). Isn’t that cake to icing ratio wonderful?
If I still haven’t convinced you, I’m considering making my own Birthday cake this year instead of asking for my most favourite cake in the world from Jocelyn’s Provisions. If that doesn’t convince you then nothing will. Enjoy!
What about you? Do you make your own Birthday cake?
Rich chocolate mudcake
- 250g butter
- 200g dark chocolate
- 375ml strong coffee
- 450g caster sugar
- 175g plain flour
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 2 free-range eggs
- 2 tsp vanilla extract
- 125ml water
- 30g dark brown sugar
- 175g unsalted butter, cubed
- 300g good-quality dark chocolate, finely chopped
- Pre-heat the oven to 180C fan-forced and grease and line a 25cm springform tin.
- In a small saucepan, melt the butter, chocolate and coffee over low heat, stirring, until the chocolate has dissolved.
- Add the sugar to the pot and stir it in until it has dissolved too.
- Pour the mixture into a heat-proof bowl.
- Sift the flour, cocoa and baking powder over the top and whisk them into the liquid then whisk in the eggs then the vanilla.
- Once everything is combined, pour the batter into the cake tin.
- Bake the cake for 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave the cake to cool completely in the tin.
- Put the water, 30g dark sugar and 175g butter in a pan over a low heat to melt.
- When the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so all the chocolate is heated.
- Leave it for a minute or two and then whisk until the icing turns smooth and glossy.
- Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.
- When the cake has cooled spread it with the fudge icing.
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I am Claire & I love food. Here you'll find my favourite recipes, tips, tricks, restaurants & plates full of frivolity with the odd crafty post. New inspiration posted daily.
Looks fabulous Claire and if it didn’t look so good you would certainly have convinced me!
I’m glad Chris!
Claire, this looks like a little piece of heaven. Henry’s birthday is this weekend and I just might have to make this – even tho he wanted carrot cake, ha!
Carrot cake? What a sophisticated young man you have!
Oh wow – this was so not the thing to see right before lunch. Now I’m scheming to get my hands on some chocolate. Although, I don’t think there’s any chance I’ll find somethign THIS good.
You’ll just have to make it Jess!
Yum! I’m totally craving a piece x
I could have given you a taste on Sunday!
I’m so glad you posted this because tomorrow I have to make cupcakes for Alfie’s 8th birthday – cupcakes he can take into his class to share with everyone else. However, I see this has coffee in it. Probably not the best thing for little boys? I want to do chocolate cupcakes with a meringue frosting and of course, definitely no nuts – they’re banned. Great looking cake – looks incredibly moist xx
Hmm I’m not sure Charlie. You could use coffee essence instead or just use very very weak coffee? It’s really just to add extra oomph so maybe even just add boiling water and a little extra cocoa? Meringue frosting sounds delicious! I’m sure we’ll see the cupcakes? Happy Birthday Alfie! x
This recipe sounds divine! Would I still like it even though I’m not a fan of coffee? You description was mouth watering.
Definitely Clare. I’m not a coffee drinker either. It just adds extra oomph to the chocolate but you can’t taste it.
That looks so lovely and rich! And I like how generously you’ve added the icing (usually my favourite part
).
They’re equally as good Lorraine but I could have eaten a bowl of icing on its own!
It looks so moist, rich and delicious! I think a good chocolate cake recipe is important to every lady as owning a great LBD
and that frosting looks to die for! I’ve never made frosting like that before will have to give it a go!!
Most definitely Christine and like an LBD it doesn’t hurt to have a few.
Looks like this has to be the next offering for our guests arriving at Haven Homestay on the weekend!
Yay! You’ll have to share a pic Gill!
I don’t like coffee ! Is there any trace of it or does that choco haze just engulf you ?
Maree I don’t like coffee either but I love this cake. Definite choco haze engulfing!
I plan to make this for mothers day as my mum loves all things chocolate. I was amazed at how the chocolate icing looked in this recipe but neither me or my mum are too keen on the bitter taste dark chocolate has. Does the icing or cake taste a lot like dark chocolate or does the butter & water (in the frosting recipe) make up for that bitterness.
If it does taste a lot like dark chocolate can i use milk chocolate in the frosting instead?
Rosie I don’t see why you couldn’t use milk chocolate if you wanted to but it might be a bit too weak. I’d probably just go for the darkest chocolate that you think isn’t too bitter.
I have just made this amazing cake for tomorrow how should I store it overnight? Silly question I know but I don’t bake much. Thank you
Hi Tatum. I send you an email but I’d just keep it in an airtight container on the bench.
I just have to say Claire, this is SERIOUSLY THE BEST CHOC MUD CAKE EVER!!
I have made it twice. Most recently in the weekend for my father in laws b’day cake. He was in heaven! Seriously decadent and a recipe not to be rushed! The first time i baked it i was too impatient and removed it from the tin when it was still warm! I saved what I could and made cake pops with the rest! Excellent recipe! THANKS! Jodie NZ
So glad you like it Jodie! I think I could almost eat the whole cake in one sitting!