And when it comes to cake, he doesn’t want me handing him a stripped-back version in the form of wheat-free or gluten-free, he wants straight-up, simple, mud cake indulgence! So that’s what he got! (it was his birthday after all)…
I tell you, it tastes FAR better than the Cheesecake Shop version that we would buy BT (Before Thermie) and cost about $7 to make vs. $28!
The recipe is adapted from one found on the Recipe Community (titled “Best Ever Mud Cake”).
It’s huge – serves 24, or 12 generous slices!
- 250 g dark chocolate
- 250 g butter, room temp
- 1 tablespoon instant coffee
- 200 g water
- 340 g plain flour
- 30 g raw cacao (or cocoa or carob powder)
- 0.5 tsp bi carb soda
- 400 g sugar
- 4 eggs, large
- 10 g olive oil
- 1 tsp vanilla extract
- 150 g buttermilk
- 1 heaped teaspoon baking powder
- 100 g dark chocolate pieces
- 100 g full-fat (whipping) cream
Method – Cake
*I made my own butter first and used the butter and buttermilk for the cake*
- Preheat oven to 150 degrees.
- Grease and line a deep 23cm round cake tin.
- Place chocolate, butter, coffee, sugar and water in TM bowl and cook for 3.5mins/50degrees/speed 2.
- Add remaining ingredients (except eggs) and mix 30 sec/speed 4-5.
- Turn speed down to 3 and with blades running add the eggs and mix for 1min.
- Pour mixture into prepared tin.
- Bake for 1 hour and 30 mins. Insert a skewer into centre of cake to test if it is cooked through. It should only have a little bit of cake sticking to the skewer, if any.
- When done, remove from oven, cover with a clean tea towel and allow to cool in tin.
- Once cake has cooled, remove from tin. The surface of the cake will probably have a crunchy crust, you may wish to trim this off. You can turn the cake upside down to allow a flat surface for icing.
Method – Ganache
- Place chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of bowl.
- Add cream and melt 2-3min/50degrees/speed 3. Ganache will thicken as it cools.
- Cover cake and allow to set before serving.
Enjoy your delicious mud cake!