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Dark chocolate mud cake

  • 0:20 Prep
  • 1:40 Cook
  • 12 Servings
  • Advanced


  • 225g butter, chopped
  • 180g block dark chocolate, chopped
  • 1/2 cup milk
  • 1/2 cup cold water
  • 1/3 cup coffee-flavoured liqueur
  • 3 teaspoons instant coffee powder
  • 1 3/4 cups caster sugar
  • 1 1/2 cups plain flour, sifted
  • 1/4 cup self-raising flour, sifted
  • 1/4 cup cocoa powder, sifted
  • 2 eggs, lightly beaten

Dark chocolate ganache

  • 180g block dark chocolate, chopped
  • 1/3 cup thickened cream


  • 1
    Place butter, chocolate, milk, 1/2 cup cold water, liqueur, coffee powder and sugar in a large saucepan over medium heat. Cook, stirring occasionally, for 5 to 6 minutes or until smooth. Remove from heat. Cool for 30 minutes.
  • 2
    Preheat oven to 150°C/130°C fan-forced. Grease a 6cm-deep, 22cm round (base) cake pan. Line base and side with 2 layers of baking paper. Whisk flours, cocoa powder and egg into cooled chocolate mixture. Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out with crumbs clinging (cover cake with foil if over-browning during cooking). Cool in pan.
  • 3
    Make Dark chocolate ganache. Place chocolate and cream in a microwave-safe heatproof bowl. Microwave on medium (50%) for 2 minutes or until smooth, stirring with a metal spoon halfway through. Set aside for 15 minutes or until thickened.
  • 4
    Place cake onto a plate. Top with ganache. Stand for 10 minutes. Serve.

Source: taste.com.au


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