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Cakes
Esme's Chelsea Chocolate Mud Cake
15 mins
1 hours
Easy
12
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- Ingredients
- Method
Ingredients
- 1 Tbsp fresh lemon juice
- 1 cup milk
- ½ cup oil
- 250g dark chocolate, broken up or roughly chopped
- 1 cup hot strong coffee, can be strong instant
- 2 cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup Chelsea Raw Sugar
- ½ cup cocoa
- 2 eggs
Chocolate Ganache Icing
- 400g dark chocolate, broken into pieces
- 1 cup cream
Reviews
6
What did you think of this recipe?
Unknown
I made this cake and it tasted like it was from the ready to make packets. The family loved it.
4
Unknown
I made this once for a cake tester, now my kids and friends have me making it all the time. Thanks so much esme for the great recipe
5
Unknown
this cake was full of promise - a good big cake and looked lovely, but was very dissapointing - we found it dry and crumbly. such a shame.
2
Unknown
Absolutely beautiful recipe, although my oven is quite hot so only cooked for 45 minutes. Is it meant to be cooked on Fan Forced or Oven Bake?
4
Unknown
Perfect cake! Came out wonderful! Wasn't sure to whisk eggs first or beat with mixer with mix tho. Was a little dry would be 10/10 if moister
4
Becky
Such an easy recipe for such a beautifully rich and decadent cake. It is now my go to cake!
4
Method
Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
Mix the lemon juice with the milk and set aside for it to sour the milk.
Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.
In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa.
Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.
Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, cut the cake in half using a serrated knife, ice the centre and top with thick chocolate Ganache icing.
Chocolate Ganache
Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt.
Reviews
6
What did you think of this recipe?
Unknown
I made this cake and it tasted like it was from the ready to make packets. The family loved it.
4
Unknown
I made this once for a cake tester, now my kids and friends have me making it all the time. Thanks so much esme for the great recipe
5
Unknown
this cake was full of promise - a good big cake and looked lovely, but was very dissapointing - we found it dry and crumbly. such a shame.
2
Unknown
Absolutely beautiful recipe, although my oven is quite hot so only cooked for 45 minutes. Is it meant to be cooked on Fan Forced or Oven Bake?
4
Unknown
Perfect cake! Came out wonderful! Wasn't sure to whisk eggs first or beat with mixer with mix tho. Was a little dry would be 10/10 if moister
4
Becky
Such an easy recipe for such a beautifully rich and decadent cake. It is now my go to cake!
4
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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