Chocolate Mud Cake

120 mins
Serves 1
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Directions

  1. 1Place a glass heatproof bowl over simmering water.
  2. 2Place a glass heatproof bowl over simmering water.
  3. 3Place a glass heatproof bowl over simmering water.
  4. 4Add butter, chocolate, sugar, hot water, and instant coffee into the bowl to melt.
  5. 5Add butter, chocolate, sugar, hot water, and instant coffee into the bowl to melt.
  6. 6Add butter, chocolate, sugar, hot water, and instant coffee into the bowl to melt.
  7. 7Allow the mixture to melt together for about 5 minutes until all ingredients are well melted.
  8. 8Allow the mixture to melt together for about 5 minutes until all ingredients are well melted.
  9. 9Allow the mixture to melt together for about 5 minutes until all ingredients are well melted.
  10. 10Remove the bowl from heat.
  11. 11Remove the bowl from heat.
  12. 12Remove the bowl from heat.
  13. 13Add milk to the hot mixture, which will decrease its temperature.
  14. 14Add milk to the hot mixture, which will decrease its temperature.
  15. 15Add milk to the hot mixture, which will decrease its temperature.
  16. 16Mix the milk into the mixture.
  17. 17Mix the milk into the mixture.
  18. 18Mix the milk into the mixture.
  19. 19Add the four eggs, one by one, while mixing.
  20. 20Add the four eggs, one by one, while mixing.
  21. 21Add the four eggs, one by one, while mixing.
  22. 22Add the vegetable oil and mix well.
  23. 23Add the vegetable oil and mix well.
  24. 24Add the vegetable oil and mix well.
  25. 25Sift in the all-purpose flour, baking powder, salt, baking soda, and cocoa powder into the wet mixture.
  26. 26Sift in the all-purpose flour, baking powder, salt, baking soda, and cocoa powder into the wet mixture.
  27. 27Sift in the all-purpose flour, baking powder, salt, baking soda, and cocoa powder into the wet mixture.
  28. 28Mix all ingredients on speed number one until nicely combined.
  29. 29Mix all ingredients on speed number one until nicely combined.
  30. 30Mix all ingredients on speed number one until nicely combined.
  31. 31Preheat oven to 300°F.
  32. 32Preheat oven to 300°F.
  33. 33Preheat oven to 300°F.
  34. 34Line an 8-inch diameter baking tin with parchment paper on the bottom and sides.
  35. 35Line an 8-inch diameter baking tin with parchment paper on the bottom and sides.
  36. 36Line an 8-inch diameter baking tin with parchment paper on the bottom and sides.
  37. 37Pour the cake batter into the prepared baking tin.
  38. 38Pour the cake batter into the prepared baking tin.
  39. 39Pour the cake batter into the prepared baking tin.
  40. 40Bake the mud cake in the 300°F oven for about 2 hours.
  41. 41Bake the mud cake in the 300°F oven for about 2 hours.
  42. 42Bake the mud cake in the 300°F oven for about 2 hours.
  43. 43Once baked, let the cake cool down completely before unmolding.
  44. 44Once baked, let the cake cool down completely before unmolding.
  45. 45Once baked, let the cake cool down completely before unmolding.
  46. 46To unmold, use a tin with a removable bottom, push up gently from the bottom.
  47. 47To unmold, use a tin with a removable bottom, push up gently from the bottom.
  48. 48To unmold, use a tin with a removable bottom, push up gently from the bottom.
  49. 49Carefully remove the parchment paper from the sides and bottom of the cooled cake.
  50. 50Carefully remove the parchment paper from the sides and bottom of the cooled cake.
  51. 51Carefully remove the parchment paper from the sides and bottom of the cooled cake.
  52. 52Optionally, level the top of the cake by cutting off a small portion with a sawing motion to make it straighter.
  53. 53Optionally, level the top of the cake by cutting off a small portion with a sawing motion to make it straighter.
  54. 54Optionally, level the top of the cake by cutting off a small portion with a sawing motion to make it straighter.
  55. 55Place the cake on a tray lined with parchment paper to catch excess ganache.
  56. 56Place the cake on a tray lined with parchment paper to catch excess ganache.
  57. 57Place the cake on a tray lined with parchment paper to catch excess ganache.
  58. 58Pour the dark chocolate butter ganache over the cake, ensuring it covers all sides.
  59. 59Pour the dark chocolate butter ganache over the cake, ensuring it covers all sides.
  60. 60Pour the dark chocolate butter ganache over the cake, ensuring it covers all sides.
  61. 61Gently bang the tray to even out the ganache.
  62. 62Gently bang the tray to even out the ganache.
  63. 63Gently bang the tray to even out the ganache.
  64. 64Let the ganache set up for a while.
  65. 65Let the ganache set up for a while.
  66. 66Let the ganache set up for a while.
  67. 67Slice and serve the chocolate mud cake.
  68. 68Slice and serve the chocolate mud cake.
  69. 69Slice and serve the chocolate mud cake.

Ingredients

  • 300 G all-purpose flour
  • 300 G all-purpose flour
  • 300 G all-purpose flour
  • 175 ml hot water
  • 175 ml hot water
  • 175 ml hot water
  • 250 g unsalted butter
  • 250 g unsalted butter
  • 250 g unsalted butter
  • 250 g semi chocolate
  • 250 g semi chocolate
  • 250 g semi chocolate
  • 125 mL milk
  • 125 mL milk
  • 125 mL milk
  • 55 G cocoa powder
  • 55 G cocoa powder
  • 55 G cocoa powder
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 550 g granulated sugar
  • 550 g granulated sugar
  • 550 g granulated sugar
  • 30 ml instant coffee
  • 30 ml instant coffee
  • 30 ml instant coffee
  • 30 ml vegetable oil
  • 30 ml vegetable oil
  • 30 ml vegetable oil
  • 2.5 mL baking soda
  • 2.5 mL baking soda
  • 2.5 mL baking soda
  • 10 mL baking powder
  • 10 mL baking powder
  • 10 mL baking powder
  • 5 ml salt
  • 5 ml salt
  • 5 ml salt

Equipment

glass heatproof bowlmixersieve8 inch diameter baking tinparchment paperknifetray

Tips

  • Use baking paper around the sides of your cake pan to prevent overflow, as this cake rises very high.
  • If you don't get the top perfectly even when cutting, you can go again.
  • Clean the knife with hot water before making additional slices for a cleaner cut.