Everyone loves a good chocolate cake and this one in particular is a new recipe that I am adding to my ‘favourites’ list. Chocolate mud cake is one of those things that can easily go either way – is it too sweet? is it too dense? is it too rich that I can’t take more than 2 bites? Well, say no more because I might’ve just found a recipe worth keeping for generations.
I made this chocolate mud cake as a birthday cake this weekend, and whilst the recipe allows for 12 serves, I would honestly say that it would be a generous 12 servings of thick cake slices. The cake was so delicious, a mud cake that’s worth going back for seconds if your belly will allow!
Plus, with the holiday season coming up, it’s time to update your baking repertoire and add new delicious favourites to your list. Especially for the entertainer or the avid contributor to any Christmas lunch or dinner.
Try this recipe and I’ll guarantee you that there won’t be a disappointed face in the room! (Unless they don’t like chocolate mud cake – which in that case, you shouldn’t worry about them anyways!)
- Melted butter, to grease
- 400g (2 cups) caster sugar
- 250g dark chocolate, coarsely chopped
- 250g salted butter, chopped
- 1 tbsp olive oil
- 185ml (3/4 cup) strong instant black coffee
- 225g (1½ cups) self-raising flour
- 80g (3/4 cup) premium cocoa powder
- 100g (1 cup) almond meal
- 125g (1/2 cup) sour cream
- 4 eggs, lightly whisked
- 1 teaspoon vanilla essence
- 300g Duncan Hines Creamy home-style frosting in classic chocolate
- 20g dark chocolate, grated on top of the cake
- Preheat oven to 160°C. Brush a 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
- Place the sugar, chocolate, butter and coffee in a large saucepan over medium-low heat. Cook, stirring with a metal spoon, for 4 minutes or until the chocolate melts and the mixture is smooth. Transfer to a large bowl. Set aside to cool.
- Sift the flour and cocoa powder into a bowl. Add the almond meal and stir to combine. Combine the sour cream, egg and vanilla in a separate bowl. Gradually stir the sour cream and flour mixtures into the chocolate mixture, alternately in batches, until just combined. Then add the olive oil and mix thoroughly.
- Pour the mixture into the prepared pan. Bake in oven, covering loosely with foil if necessary to prevent overbrowning, for 1 hour 30 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely.
- Stir room temperature frosting in can before using (cold frosting is difficult to spread).
- Cool cake completely, brush loose crumbs off cake before frosting. Spread frosting all over top of cake generously.