The Ultimate Chocolate Mud Cake

This really is the ultimate chocolate mud cake. This high-rise mud cake is ridiculously dense, rich and fudgy. A silky chocolate ganache topping makes this cake the perfect chocolate indulgence.

Slice of the Ultimate Chocolate Mud Cake.
How to Make Chocolate Mud Cake

Collage of mixing batter.
Chop chocolate and butter and place in a large heat-proof bowl.

2. Melt together the butter and chocolate in the microwave (or over a bain-marie). Make sure to melt slowly in bursts (I do 1 minute on high, then 30 seconds, then further 10 seconds until melted) and stir well in between.

3. Stir in sugars and instant coffee granules.

4. The batter may be grainy after stirring in the sugar. That is okay!

5. Stir in the eggs until well combined. Keeping the eggs at room temperature will help prevent the batter from splitting or curdling.

6. Stir in the milk and vanilla. The batter may split at this point due to the cold temperature of the milk. To help prevent splitting, you should keep stirring as you add the milk in and/or use room-temperature milk if possible. NOTE that a split batter doesn’t really matter – it will still bake perfectly fine!

7. Sift over the dry ingredients. Sifting will ensure you have a smooth, well-formed batter. If you like, you can sift the ingredients into a different bowl then add them to the batter afterward.

8. Stir well and there you go… easy as cake! Your batter is now ready to bake. Don’t worry about the occasional lump or slightly grainy texture.

9. The cake will rise up quite a lot, so ensure your baking paper rises well above the top of the tin (I recommend at least 6 cm / 2 inches).

10. The cake is cooked on a low and slow temperature. Depending on the strength of your oven, the cooking time may vary +/- 15 minutes so always check the cake with a skewer in the centre. The cake is ready when the skewer comes out of the centre of the cake mostly clean or with just a few moist crumbs clinging.

11. Use a large serrated bread knife or cake levelling tool to even out the top of the cake. Due to the dense nature of mud cakes, they are prone to sinking slightly in the middle.
12. The cake should be reasonably flat on top.

For the Ganache
1. For the ganache: pour hot cream over the chopped chocolate and allow to stand for 5 minutes. Stir well until the mixture is properly combined.

2. Put the cooled cake on a wire rack over a baking tray to catch any excess ganache. Pour the ganache over the levelled cake and spread evenly with the back of a spoon. Refrigerate until the ganache is firm and matte and enjoy!

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