Chocolate Confessions

For someone who proclaims that they aren’t a chocaholic, I sure seem to post a lot of chocolate recipes! Am I just in denial? Perhaps somewhere under this hardened exterior lies a sweet, gooey, intense rush of chocolate love?

Maybe I should just take a deep breath, step forward and admit it – my name is Ellie, and I’m a chocaholic.

To be honest, I’m not the world’s biggest chocaholic. I don’t find myself constantly craving it’s cocoa kiss, nor am I driven to seek it out very often. However, when there’s a freshly baked chocolate cake (or a beautiful chocolate truffle) in my vicinity, the smell enters my nose and my eyes roll back into my head with pleasure as my senses are awakened.

Anyone who knows what I’m talking about understands what I mean when I say that chocolate is a beautiful thing.

This being my very last week at my workplace (and Friday being my last day ever), I decided to treat my coworkers by making them this very special chocolate cake. I’ve made this cake for many special occasions before, so I thought it only appropriate for this to be my farewell cake, a nice way to go out with a bang and leave my friends and fans with a final touch of sweetness from me to them :)

Though it is super impressive, the beauty of this cake is that it is utterly foolproof and easy enough for even the most inexperienced baker to make. Moist, fluffy, rich, and intensely chocolatey – despite all the other chocolate cake recipes there are in the world (and we know that there are as many of those as grains of sand on a beach!) I know that I need no other than this to last me the rest of my days…

Chocolate Mud Cake


200g butter, chopped
200g good quality dark cooking chocolate, chopped
30g cocoa powder, sifted
2 tbsp instant coffee powder
60ml (1/4) cup water
1 tsp vanilla essence
220g caster sugar
3 eggs (room temperature)
115g self-raising flour, sifted

150g good quality dark cooking chocolate, roughly chopped
125ml (1/2 cup) thin cream

1. Preheat oven to 160 degrees C, then line a cake tin with baking paper (this cake is fragile and moist so you’ll need the paper to be able to remove it from the tin – greasing the cake tin is not enough).

2. Combine butter, chocolate, cocoa, coffee powder, water & vanilla essence in a medium saucepan. Whisk over low heat till smooth & well combined. Set aside mixture till it is lukewarm.

3. Beat sugar & egg together till pale and creamy. Slowly add the lukewarm chocolate mix whilst continually beating with an electric hand whisk, then add the flour and beat till combined and the mixture is light and fluffy.

4. Pour mix into prepared cake tin and bake for 55 mins, or till a skewer inserted into the middle comes out with a few moist crumbs sticking to it.

5. Set cake out to cool in tin for 15, then remove from cake tin and turn on a wire rack to cool completely.

6. To make ganache, combine chocolate and cream in heatproof bowl over a saucepan of simmering water (water should not touch bottom of bowl). Stir occasionally, till mixture is melted and smooth. Remove from heat and set aside for around an hour, stirring occasionally till it has cooled and thickened to a spreadable consistency.

7. Spread ganache over cooled cake. Set aside for 30 mins or till ganache is firm, then serve!

This cake is one that tastes better if slightly aged, so if you are planning ahead then try and make it around 2-3 days before you intend to serve it. You can leave the iced cake in the fridge for up to a week, and just remove it about an hour before you serve it to soften the cake and ganache and bring them to room temperature.

[tags]baking, chocolate, cakes, recipes, dessert, sweets[/tags]

Others who have tried this recipe:


  1. ๐Ÿ˜€ :roll: ๐Ÿ˜† mniami

  2. awesome (:

  3. GSweetDesigns says:

    Thank you for sharing… I was just wondering.. do you think this cake will work with rolled fondant?

  4. @toskaniau – It is very yummy :)

    @lynn – Thanks :)

    @GSweetDesigns – To be honest, I don’t know…it’s a dense cake which would hold the fondant okay, but it’s actually quite fragile once you start cutting into it and tends to fall apart a bit which might not be so good.

  5. I attempted this cake with high expectations. I have a fan-assisted oven so I cut the baking time down to 40 minutes. When I checked the cake at 40 mins it was already overcooked!

    Also, I don’t really like the coffee taste of it. I thought it overpowered the chocolate. I would omit that next time.

  6. Lysa – if you stray from the instructions in a recipe, then you really need to be more sure of what you’re doing. I do not use a fan-forced oven and prefer not to used a fan-forced setting when baking sweets because it does speed up the baking time and the amount that it cuts it short by varies so greatly depending on recipe and oven.

    I’m sorry you didn’t like the coffee taste but that really is purely a subjective thing, isn’t it? I personally don’t drink coffee and can barely pick it up, and this cake has gotten rave reviews from every single person that I’ve baked it for over the past 8 years.

  7. hi(: may i know what’s the size of the baking tin that you’re using? how many inch in diameter?

  8. You have an awesome blog here and I think the way you take step by step photos of your recipes is great!

    I had a go at making your chocolate cake recipe and it is DELICIOUS! You can read about it on my blog – thanks for sharing! :smile:

    Vivoo: I used a 22cm baking tin and the cake was just right.

  9. The name chocolate will trigger salivary secretion in kids but the pictures displayed here will arrest not only the kids but adults too. A gourmet’s delicacy ๐Ÿ˜€

  10. @vivoo – I use a 20cm baking dish :)

    Rilsta – Thanks sweetie :) I’ll definitely check it out!

    Dairyman – aww, thanks for such a lovely comment :)

  11. Melanie says:

    I came here looking for a victoria sponge (plain vanilla) recipe for a cake baking competition this weekend when I saw this. I have to try it so will be entering the chocolate cake class in stead.

    I have faith in your recipe although not in my baking ability so fingers crossed … will let you know how I get on

  12. Melanie says:

    Ellie, you ROCK!

    This is now officially a prize winning recipe … thanks so much for all your help, I got 3rd prize at the Bishop Wilton show … this despite all my ganache disasters AND the fact that the cakes were supposed to be un-iced. I pointed out that it was ganache not icing ๐Ÿ˜‰ ๐Ÿ˜†

  13. Melanie – I’m so glad that this worked out well for you! It’s awesome that you won 3rd prize at the Wilton show, nice work! :)

  14. ellie..thousands of thanks for the incredible mud-cake recipe..! it’s soo easy and making it is so much fun. will definitely keep the recipe and bake some more in the future. thankss! ๐Ÿ˜‰

  15. @Hsien – My pleasure! Glad you liked it :)

  16. Je crois que je ne vais pas me tromper en faisant celui lร #chocoholic

  17. Who says Chocolate and Fashion don’t mix? For those who say yes, here’s an AMAZING recipe for a Chocolate Mud Cake:)

  18. Little_She_Chef says:

    Hi um I was just wondering what cake size tin you used for this?

  19. Hi Ellie,

    I understand that you don’t use/have a fan-forced oven, but what temp/time would you suggest for someone who does??

    I’d really appreciate your advice on this one!

    Julia :)

  20. Hello, had a look at your blog and made the Chocolate mud cake this afternoon. It was super. My husband gave it 5 stars too. Thanks for sharing the secret.

  21. Thanks for sharing this delicious and foolproof recipe with us, Ellie.

    I’ve now tried it twice and wanted to share my experiences & variations with your readers. Not all ingredients are available where I live, so I had to make some changes:

    * My favourite baking chocolate has 81% cocoa content and comes in bars of 125g. I took two of those, i.e. 250g of chocolate instead of 200g.

    * As I wouldn’t touch instant coffee with a ten-foot pole, I replaced the coffee and 60ml of water with 2 espressos at the strongest brew setting from my espresso machine.

    * 200g of regular sugar. I don’t like my cakes to be too sweet and this still results in a good egg & sugar foam.

    * 4 large eggs instead of 3 as I’m using more chocolate with a high cocoa content.

    * Make sure to whip the eggs and sugar enough. I usually do it 2 or 3 phases until I get a thick foam which doesn’t increase in volume anymore. As with all these kind of recipes: the more bubbles are in the dough the better the baking powder can perform its magic.

    * 115g regular flour and 1 tbsp of baking powder.

    The first attempt:

    * 160 degrees C in a fan-forced oven. The cake was ready after 40 minutes. The middle of the cake raised much faster and higher then the rim, resulting in big rifts on the top. But when I cut the cake I saw a nice, even & fluffy internal structure.

    * For the ganache I used another 125g bar of 81% chocolate and standard whipping cream with 38% fat. This resulted in a tough, dark and dull coating. Nothing like the one seen on your pictures.

    * Despite the problems the result was still a nice chocolate cake.

    The second attempt:

    * Following a rule of thumb I lowered the temperature of the fan-forced oven by 15 degrees C, i.e. 145 degrees C. The cake was still done in 40 minutes, but this time it raised nicely and evenly, with only minor cracks on the top. Perfect!

    * For the ganache I used this time standard baking chocolate with only 44% cococa content and whipping cream. It was very easily spreadable and soft while eating. There was a litle shine but still not as rich as shown on your pictures.

    Definitely recommended for all chocaholics out there. But please do yourself a favor: be patient, put it in the refrigerator and wait for 2 days…

    Ellie: could you enlighten us about the cocoa content of the chocolate you use? How much fat does thin cream have?

  22. Really great cake recipe! Mudcake is not common in Brazil, so I decided to make, cause I really like it. First time I tried to make it and everybody loved it.
    Thanks for sharing this recipe.
    It is delicious!

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