0 0
Melt-And-Mix Chocolate Chunk Mud Cake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
200 g butter, chopped
300 g good-quality dark chocolate, chopped
1/4 cup hot water
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs, lightly beaten
3/4 cup self-raising flour
icing sugar, to serve

Nutritional information

538.7
Calories
378 g
Calories From Fat
42 g
Total Fat
25.7 g
Saturated Fat
123.2 mg
Cholesterol
363 mg
Sodium
46.7 g
Carbs
7.4 g
Dietary Fiber
25.5 g
Sugars
9.1 g
Protein
143g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Melt-And-Mix Chocolate Chunk Mud Cake

Features:
    Cuisine:

    Like the title suggests, this mud cake has chunks of dark chocolate baked in the middle. It's easy to make, with impressive results.
    You could ice the cake with rich chocolate icing or spread with ganache if you prefer.
    It keeps well for up to 1 week stored in an airtight container lined with baking paper.
    Source: Super Food Ideas magazine in Australia.
    The first time we made this we only had a 250g block of choc (& couldn't help but eat some as it was being chopped!) so we made do, and used less butter, but when it was done, Matt commented that it wasn't muddy enough .
    This time we made it as posted (see pics) & Matt couldn't speak, for a mouth-full of sweet muddy goodness! :D

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Melt-And-Mix Chocolate Chunk Mud Cake, Like the title suggests, this mud cake has chunks of dark chocolate baked in the middle It’s easy to make, with impressive results You could ice the cake with rich chocolate icing or spread with ganache if you prefer It keeps well for up to 1 week stored in an airtight container lined with baking paper Source: Super Food Ideas magazine in Australia The first time we made this we only had a 250g block of choc (& couldn’t help but eat some as it was being chopped!) so we made do, and used less butter, but when it was done, Matt commented that it wasn’t muddy enough This time we made it as posted (see pics) & Matt couldn’t speak, for a mouth-full of sweet muddy goodness! :D, what a yummy cake it took 20mins longer to cook used caramel chocolate roe the middle n topped with a choc sauce n served it warm omg!! heaven! thank u x


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 160c Grease a 6cm Deep, 20cm (base) Round Cake Pan. Line With Baking Paper.

    2
    Done

    Place Butter, 200g Chopped Chocolate and Hot Water in a Heatproof, Microwave-Safe Bowl and Microwave, Uncovered, on High For 2 to 3 Minutes (stirring Every Minute With a Metal Spoon) or Until Smooth.

    3
    Done

    Add Cocoa to Warm Chocolate Mixture and Stir Until Smooth.

    4
    Done

    Stir in Vanilla, Caster Sugar and Egg.

    5
    Done

    Sift Flour Over Chocolate Mixture and Stir Gently to Combine.

    6
    Done

    Pour Half the Batter Into Cake Pan. Sprinkle Half the Remaining Chocolate Over Batter.

    7
    Done

    Top With Remaining Batter and the Rest of the Chopped Chocolate.

    8
    Done

    Bake Cake For 55 to 60 Minutes or Until a Skewer Inserted Into the Centre Has Moist Crumbs Clinging.

    9
    Done

    Allow Cake to Cool Completely in Pan.

    10
    Done

    Remove and Dust With Icing Sugar. Serve.

    Avatar Of Joseph Reed

    Joseph Reed

    Pitmaster specializing in smoking and grilling meats to perfection.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Chicken Pasta Bake
    previous
    Chicken Pasta Bake
    Caramelized Plantains
    next
    Caramelized Plantains
    Chicken Pasta Bake
    previous
    Chicken Pasta Bake
    Caramelized Plantains
    next
    Caramelized Plantains

    Add Your Comment

    twelve + 10 =