Sunday, July 1, 2012

Chocolate Mud Cake

Chocolate Mud Cake topped with a marzipan rose
A classic chocolate mud cake recipe which is not too dense and sweet.  This recipe is easy to adapt to a gluten free mixture using a gluten free pre-mixed flour blend.  This has become my go to chocolate cake recipe and it can be used to make cute cupcakes or if the recipe is doubled it could become a large tray cake. Yum!

You will need

  • For the cake:
  • 3 eggs
  • 150ml boiling water 
  • 60g couverture dark chocolate
  • 120g butter (unsalted)
  • 170g castor sugar
  • 130g gluten free flour mixture (e.g. Casalare gf flour blend)
  • 15g cocoa powder
  • 5g soda bi carbonate
  • 15ml Rum or Whiskey (or whatever flavour you like)
  • For the Dark Chocolate Ganache?:
  • 200ml Thickened cream
  • 200ml dark couverture chocolate (chopped)
  • 30g unsalted butter
  • 30g castor sugar
  • 30g liquid glucose
Method - for the cake
  • Add the chocolate, butter and sugar into the boiling water and stir to form a smooth ganache.
  • Sieve all of the dry ingredients together (flour, bi-carb and cocoa)
  • Pour the ganache over the dry ingredients mixing well to combine - you a whisk to avoid lumps.
  • Add the eggs one at a time until they are blended into the mixture then add in the Rum/Whiskey.
  • Pour the mixture into a lined and greased cake tin until three quarters full.
  • Bake at 160degrees for 30-35minutes until a cake skewer comes out clean.
  • Leave to cool in tin.  Once removed from tin leave to cool on a wire rack until it times to decorate it.
Method - for the Dark Chocolate Ganache
  • Bring the cream to the boil.
  • Stir the sugar and glucose into the boiled cream.
  • Mix the chocolate into the pan and remove from the heat - stir until all of the ingredients are combined.
  • Add the butter at the end when the ingredients are fully combined and the mixture is away from the heat of the stove top. 
  • Pour the ganache into a container and chill in the fridge until it is ready for masking (this usually takes an hour or two).
  • When the cake is cooled use the ganache to mask the cake and then decorate as you please.


  1. I love a good chocolate mud cake, although I always find them a bit on the sweet side and so I can't eat too much of it. I like the sound of your recipe! Not too sweet is good. :D

  2. Thanks Akika :)

    This recipe is really great, not too sweet as all - it's now my 'go to' recipe for chocolate cakes!

  3. This looks divine Julie!! I love your marzipan rose too! I think I need some lessons from you! :) x x x