A very decadent, moist and diet-breaking chocolate cake made entirely from scratch. You don't need to be an experienced pastry chef to whip up this delicious chocolate creation made extra special with the rich ganache frosting. Here is an easy dessert recipe for Chocolate Mud Cake.
250g unsalted butter, plus extra for greasing
200g dark chocolate
1 tbsp espresso powder
100ml whole milk
250g self-raising flour
40g cocoa powder
250g caster sugar
4 large free-range eggs, lightly beaten
1 tsp vanilla extract
150ml sour cream
150g milk chocolate
150g dark chocolate
100ml double cream
50g unsalted butter
Preheat oven to 160°C. Lightly grease a deep, 23cm round loose-bottomed cake pan with butter and line with parchment paper. Set aside.
Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pot of slightly simmering water until smooth. Remove from the heat and set aside.
Sift the flour and cocoa powder into a bowl, then add the caster sugar. Fold into the chocolate mixture along with the eggs, vanilla extract and sour cream.
Pour into the prepared cake pan and bake in the oven for 1 hour to 1 hour 10 minutes. The cake is ready when a toothpick inserted into the center comes out with some moist crumbs sticking to it but not any raw cake batter. Set aside to cool completely in the tin.
To make the ganache, combine all ingredients together in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted and well-combined. Set aside to cool at room temperature for 30 minutes.
Remove the cake from the tin and place in a platter or cake stand. Coat evenly with cooled ganache, swirling the spatula to create attractive patterns.
Store leftover Chocolate Mud Cake in the refrigerator.