It is a truth universally acknowledged that all home cooks should be armed with a good decadent chocolate mud cake recipe. Even me, someone who isn’t much of a fan of cake.
To me, they’re too cake-y (heh), oftentimes dry and lacking in flavour. I also didn’t find mud cakes all that palatable – too dense, usually served cold (a travesty!) and weirdly textured.
My husband said to me one day recently “so… you should probably do a chocolate mud cake for your blog”, wink wink nudge nudge, so to appease him, I did. But it had to be something I wanted, so it had to be made with very little flour.
I wanted sort of a cross between a pudding and a cake – no ghastly dry tasteless bits. A flourless chocolate cake with flour, if you will. It’s quite dense (being a mud cake and all) but super soft and smooth.
I also needed an excuse to wear my super-cute Smitten apron I had won through a promotion Liss from Frills in the Hills was running on Pinterest. If you’ve never been to Pinterest, stop what you’re doing immediately and go look. It’s excellent for anyone with eyes and a house.
Welcome to the 2011 Veggie Mama kitchen.
Cutified x 1000 thanks to Smitten apron.
Sure I grease my tins with whole blocks of butter… don’t you? 😉
I hope you enjoy! Any questions, please ask.
Decadent Chocolate Mud Cake
Mud cake ingredients
- 200g/2 sticks butter
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 4 eggs
- 250g/9oz best-quality cooking chocolate (I think in the US you would call this bittersweet or unsweetened)
- 1/4 cup self-raising flour
- 150g/6oz/0.75 cups cooking/bittersweet chocolate
- 3-4 tablespoons cream (heavy cream in the US, double cream in the UK)
Mud Cake Method
- Pre-heat oven to 180C or 350F and grease + flour or line with parchment paper a 20cm round cake tin.
- In a large bowl, cream the butter and sugar.
- Add eggs, one at a time, beating in well after each addition.
- Melt your chocolate in a bowl over a pan of simmering water, and add to the egg, butter and sugar mix.
- Add the self raising flour and mix gently until combined.
- Bake for 45-50 minutes. Don’t overcook – you want this to be dense and moist inside.
- When cool, ice with ganache.
In a saucepan, heat the cream until warm, then add the broken-up pieces of chocolate. Continue to heat gently until all the chocolate is melted and the ganache is thick and rich.
We’re fond of heating this up a little… then serving it with ice cream. Yep.
*Disclaimer – I am in no way affiliated with Smitten. I simply loved their products and was lucky enough to win one. They are awesome and you should check them out. They make candles too!