White Sugar
The uniform size of the...
Details page sections
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!
Keep my screen awake
- 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?
Anon.
pretty cool !!!!!!!!!!
5
Michaela
Can you please adjust your method so that the cooking time does not state to cook so long? I turned temperature down to 175C and cooked for 50 minutes but it was far too long.
2
Keiko
This is my first time trying it, It was quite difficult to made especially when cutting the cake in half, and separating the two halfs maybe i rushed it ( it really must be cold to cut otherwiseit will get crumbled ) but it turned out so delicious and satisfying strong flavor sour and not too sweet that's what i liked most about it. thank you alot for the recipe it's amazing !!
5
Chocolate Lover
This is the best cake ever!
5
Terry
very nice and light
5
Salsa
Sorry this is awful. I made it twice as the oil in the first didn't taste nice and it erupted like Vesuvius. The next also erupted. When I tried to split it it fell apart. I managed to stick it together but it looks rough and doesn't taste very nice. This is my Christmas contribution and it is an embarrassment! I will now delete this recipe.CHELSEA: Hi there, sorry to hear this recipe didn't work out for you. What size cake tin were you using? A cake tin that is too small can sometimes lead to the cake erupting in the oven.
1
Lora
Amazing
5
Julia lamb
Great recipe! easy to make, super moist and really delicious! would 100% make again!
5
silvie
cool cake bro^ ^ v
5
Unknown
In the oven cooking now...Smells great...Can't wait to try it..Making it for my Sons 16th Birthday Cake :)
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?
Anon.
pretty cool !!!!!!!!!!
5
Michaela
Can you please adjust your method so that the cooking time does not state to cook so long? I turned temperature down to 175C and cooked for 50 minutes but it was far too long.
2
Keiko
This is my first time trying it, It was quite difficult to made especially when cutting the cake in half, and separating the two halfs maybe i rushed it ( it really must be cold to cut otherwiseit will get crumbled ) but it turned out so delicious and satisfying strong flavor sour and not too sweet that's what i liked most about it. thank you alot for the recipe it's amazing !!
5
Chocolate Lover
This is the best cake ever!
5
Terry
very nice and light
5
Salsa
Sorry this is awful. I made it twice as the oil in the first didn't taste nice and it erupted like Vesuvius. The next also erupted. When I tried to split it it fell apart. I managed to stick it together but it looks rough and doesn't taste very nice. This is my Christmas contribution and it is an embarrassment! I will now delete this recipe.CHELSEA: Hi there, sorry to hear this recipe didn't work out for you. What size cake tin were you using? A cake tin that is too small can sometimes lead to the cake erupting in the oven.
1
Lora
Amazing
5
Julia lamb
Great recipe! easy to make, super moist and really delicious! would 100% make again!
5
silvie
cool cake bro^ ^ v
5
Unknown
In the oven cooking now...Smells great...Can't wait to try it..Making it for my Sons 16th Birthday Cake :)
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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt