White Sugar
The uniform size of the...
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Cakes
Chocolate Mud Cake with Chocolate Ganache Icing
20 mins
35 mins
Easy
14
Deliciously moist and rich, this is definitely THE best cake for chocolate lovers. One piece is never enough!
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- Ingredients
- Method
Ingredients
- 1 Tbsp fresh lemon juice
- 1 cup Meadow Fresh Original Milk (250ml)
- 250g dark chocolate, roughly chopped
- 1 cup hot strong coffee (can be strong instant) (250ml)
- ½ cup vegetable oil (125ml)
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 cup Chelsea Dark Cane Sugar or Chelsea Raw Sugar (200g)
- ½ cup cocoa powder (40g)
- 2 tsp Edmonds Baking Soda
- 1 tsp Edmonds Baking Powder
- 2 eggs
CHOCOLATE GANACHE ICING
- 400g dark chocolate, broken into pieces
- 1 cup Meadow Fresh Original Cream (250ml)
Additional tips
Chelsea LoGiCane™ Low GI Sugar can be used in this recipe in place of the dark cane or raw sugar.
Chelsea Products in Recipe
Raw Sugar
This natural granulated...
Reviews
152
What did you think of this recipe?
Trudi
This is my go-to choc cake - loved by everyone and always moist!
5
Yum!
I enjoyed the cake and so did my whole family. Easy and tasted great.,
5
Unknown
I can't wait to see how this turns out... I adjusted it slightly, adding condensed milk and white chocolate to the mix.... Not sure if that's a good idea or not....smells and looks greatso far!!
5
julieleu
looks like it is so easy as no need to use a mixer, just mix only.
5
Nadine
Not what I would call a classic 'mud cake' but still a lovely chocolate cake.TIPS: **Use rice bran oil because it has no taste. Do not use canola oil, you will taste it. **DON'T use very dark chocolate (90%) for the icing, it will be overly bitter. 50-60% dark is perfect for both the cake and icing. **Check cake at 40-45mins, sometimes it will be cooked well before the 1 hour is up.
4
Jaxs mills
I'm a chef by trade....i love your site...the best thing ever is the your recipes are tryed and true...when I'm looking for a quick cake to fill the Cabbnit I always look hear first...keep it up awesome webpage
4
Ren
Not a very good recipe as a comment below too crumbly & bitter using dark chocolate. Will adjust & use milk chocolate next time.
1
Karley
I'm about to bake this but just wondered if it was OK to just double the ingredients to make twice the batter and a bigger cake? Sometimes doubling up isn't necessarily good, I hear?CHELSEA SUGAR: Hi there, yes you could double the recipe to make a bigger cake (try a 30cm tin).
3
isla
hey there, i have made this cake but even though it is moist it is very crumbly so instead i made cake pops with the cake because it was falling apart it is crazy how it has a cup of sweetner but doesn't even taste sweet at all!! but was still delicous!
3
Unknown
made it last night and its just devine.
5
Method
Preheat oven to 170°C bake / 150°C fan bake. Grease 2 x 20-21cm round cake tins and line with baking paper.
Mix lemon juice with Meadow Fresh Original Milk and set aside.
Place chocolate, hot coffee and oil in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and mixture is smooth. Cool.
In a large bowl, mix together Edmonds Standard Grade Flour, Chelsea Dark Cane Sugar or Chelsea Raw Sugar, cocoa powder, Edmonds Baking Soda, and Edmonds Baking Powder.
Mix the eggs and soured milk into the cooled chocolate mixture. Combine thoroughly, then whisk into the dry ingredients.
Divide mixture evenly between prepared tins and bake for 35-40 minutes. When tested, fudgy crumbs should adhere to a skewer (this is the desirable sticky mud cake consistency). Cool for 15 minutes in the tins, then turn out onto a wire rack to cool completely.
When cold, sandwich the cakes together with half of the chocolate ganache icing. Use the remaining ganache to ice the top of the cake.
Chill the frosted cake and serve with softly whipped cream or thick yoghurt.
CHOCOLATE GANACHE ICING : Place chocolate and Meadow Fresh Original Cream in a saucepan and stir over medium heat until chocolate is melted and mixture is smooth. Allow to cool a little then refrigerate for 30-40 minutes, until the mixture is a thick spreadable consistency.
Additional tips
Chelsea LoGiCane™ Low GI Sugar can be used in this recipe in place of the dark cane or raw sugar.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Raw Sugar
This natural granulated...
Reviews
152
What did you think of this recipe?
Trudi
This is my go-to choc cake - loved by everyone and always moist!
5
Yum!
I enjoyed the cake and so did my whole family. Easy and tasted great.,
5
Unknown
I can't wait to see how this turns out... I adjusted it slightly, adding condensed milk and white chocolate to the mix.... Not sure if that's a good idea or not....smells and looks greatso far!!
5
julieleu
looks like it is so easy as no need to use a mixer, just mix only.
5
Nadine
Not what I would call a classic 'mud cake' but still a lovely chocolate cake.TIPS: **Use rice bran oil because it has no taste. Do not use canola oil, you will taste it. **DON'T use very dark chocolate (90%) for the icing, it will be overly bitter. 50-60% dark is perfect for both the cake and icing. **Check cake at 40-45mins, sometimes it will be cooked well before the 1 hour is up.
4
Jaxs mills
I'm a chef by trade....i love your site...the best thing ever is the your recipes are tryed and true...when I'm looking for a quick cake to fill the Cabbnit I always look hear first...keep it up awesome webpage
4
Ren
Not a very good recipe as a comment below too crumbly & bitter using dark chocolate. Will adjust & use milk chocolate next time.
1
Karley
I'm about to bake this but just wondered if it was OK to just double the ingredients to make twice the batter and a bigger cake? Sometimes doubling up isn't necessarily good, I hear?CHELSEA SUGAR: Hi there, yes you could double the recipe to make a bigger cake (try a 30cm tin).
3
isla
hey there, i have made this cake but even though it is moist it is very crumbly so instead i made cake pops with the cake because it was falling apart it is crazy how it has a cup of sweetner but doesn't even taste sweet at all!! but was still delicous!
3
Unknown
made it last night and its just devine.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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