It might seem a little boastful of me to say that, but my confidence stems from all the appreciation this cake has received. It was my brother’s birthday a few days ago and it’s almost like betrayal if anybody even thinks of ordering a cake from the bakery, haha. So, as a designated baker of the family, I whipped up this easy Chocolate Mud Cake with a dark chocolate-espresso ganache frosting, salted caramel filling and loads of caramel popcorn. As you might have guessed, the cake was such a hit amongst everybody! Yay! The fact that it’s eggless makes it all the more accessible (and pleasing) to a larger crowd. To make it a tad bit more exciting, it all comes together in ONE bowl, quite literally! But hey, that’s not the most exciting part, is it? The most exciting part is that this cake is a chocolate heaven for all chocolate loverss- which basically covers everyone right?! Now we are talking, yes! 😀 I mean, come on! It is World Chocolate Day after all 😀
To be a bit of a nerd- what is a mud cake exactly? Mud cake is essentially a really moist, dense cake with a tight crumb. The tight crumb and sturdy composition is achieved by baking the batter at a low temperature for a longer time. Two of the basics of a mud cake are butter and chocolate- quite literally the stars. Using melted chocolate also helps in that intense chocolate flavour over cocoa powder. I don’t like chocolate cakes that use cocoa powder- there I said it! I feel they are a tad bit dry and also lack that intense chocolate flavour- which is the opposite of how I like my chocolate cake. That’s just my personal liking though. Therefore, a chocolate mud cake is definitely a win for me! 😀 They are great for layered cakes, and this one in particular tastes pretty damn good! So have a piece or two, or maybe the whole cake- don’t worry, nobody’s judging 😛
Recipe adaptation: Donna Hay
Makes: two 7″ inch layer cakes
- 250 gms butter
- 200 gms good quality semi-sweet chocolate
- 330 ml milk
- 240 gms coconut sugar or castor sugar
- 1 tsp vanilla extract
- 2 chia eggs *
- 260 gms all purpose flour
- 30 gms unsweetened cocoa powder
- 1 tsp baking powder
- Line two 7″ baking pans with baking paper. Set aside. Preheat oven to 150 C.
- Sift together the flour, cocoa powder and baking powder in a small bowl. Keep aside.
- In a heatproof bowl, add the chocolate, butter, milk, coconut sugar and vanilla extract and melt over a double boiler- making sure the base of the bowl does not touch the simmering water. Stir occasionally to incorporate everything well. Once melted, let it cool slightly.
- Whisk in the chia eggs to the cooled chocolate mixture. Add in the dry ingredients in parts, mixing after each addition.
- Pour the batter equally into the prepared baking pans and bake each cake for 40-45 mins or until a skewer inserted comes out clean. Few moist crumbs are okay. Let it cool completely. Serve warm with a scoop of ice cream, or your favourite ganache frosting or a simple butterscotch/ salted caramel sauce.
* – Mix 2 tbsp ground chia seeds with 6 tbsp of water. Refrigerate for 10-15 mins. Chia eggs are ready.
- Storing- Wrap the cake in a cling film and refrigerate for up to a week.
For the salted caramel recipe: Chocolate Caramel Tart
For the dark chocolate espresso ganache recipe: Cookies Coffee Parfait
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