Chocolate Mud Cake by @millsandbuns

57 min

8 servings

🍫

130 g

Dark chocolate

🧈

130 g

Butter

🍫

15 g

Cocoa powder

🍬

200 g

Caster sugar

🌾

120 g

Flour

🫙

2 g

Baking powder

🥚

1 large egg

Egg

🍦

5 ml

Vanilla extract

☕

130 ml

Coffee

🍫

120 g

Chocolate ganache

  1. Preheat
    • parchment paper

    Preheat the oven to 180°C (356°F). Line one 7-inch round baking pan with parchment paper.

  2. Place
    • dark chocolate
    • butter

    Place 125 g dark chocolate and 125 g butter in a heatproof bowl.

  3. Add
    • cocoa powder
    • Butter

    Add 15 g cocoa powder to the chocolate and butter.

  4. Microwave
    • Dark chocolate

    Microwave the chocolate mixture in short bursts until melted. Stir with a silicone spatula until smooth, then set aside to cool slightly.

  5. Put
    • caster sugar
    • wheat flour

    Put 200 g caster sugar, 120 g wheat flour, and 1/2 teaspoon baking powder into a mixing bowl.

  6. Whisk
    • Cocoa powder
    • Caster sugar
    • Flour

    Whisk the dry ingredients until evenly combined.

  7. Add
    • dark chocolate
    • butter
    • Egg

    Add the melted chocolate mixture and 1 egg to the dry ingredients.

  8. Add
    • vanilla extract
    • Flour

    Add 1 teaspoon vanilla extract and stir until no dry flour remains.

  9. Pour
    • brewed coffee

    Pour in 125 ml brewed coffee. Stir until the batter is smooth and glossy.

  10. Pour

    Pour the batter into the lined 7-inch baking pan. Smooth the surface with a silicone spatula.

  11. Bake

    Bake at 180°C (356°F) for 40 to 45 minutes. The centre should be set but remain moist for a fudgy crumb.

  12. Cool

    Cool the cake in the pan for about 15 minutes. Run a knife around the edge and transfer the cake to a cooling rack.

  13. Pour
    • chocolate ganache

    Pour about 115 g chocolate ganache over the cooled cake. Spread or allow it to drip over the top before slicing.

Chocolate Mud Cake by @millsandbuns

57 min

8 servings

🍫

130 g

Dark chocolate

🧈

130 g

Butter

🍫

15 g

Cocoa powder

🍬

200 g

Caster sugar

🌾

120 g

Flour

🫙

2 g

Baking powder

🥚

1 large egg

Egg

🍦

5 ml

Vanilla extract

☕

130 ml

Coffee

🍫

120 g

Chocolate ganache

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C (356°F). Line one 7-inch round baking pan with parchment paper.

    📜parchment paper
    🍳7-inch round baking pan

  2. Step 2/13

    Place 125 g dark chocolate and 125 g butter in a heatproof bowl.

    🍫dark chocolate
    🧈butter
    🥣heatproof bowl

  3. Step 3/13

    Add 15 g cocoa powder to the chocolate and butter.

    🍫cocoa powder
    🥣heatproof bowl

  4. Step 4/13

    Microwave the chocolate mixture in short bursts until melted. Stir with a silicone spatula until smooth, then set aside to cool slightly.

    🥣heatproof bowl
    🥄silicone spatula

  5. Step 5/13

    Put 200 g caster sugar, 120 g wheat flour, and 1/2 teaspoon baking powder into a mixing bowl.

    🍬caster sugar
    🌾wheat flour
    🫙baking powder
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/13

    Whisk the dry ingredients until evenly combined.

    🥣mixing bowl
    🥄whisk

  7. Step 7/13

    Add the melted chocolate mixture and 1 egg to the dry ingredients.

    🍫dark chocolate
    🧈butter
    🍫cocoa powder
    🥚egg
    🥣mixing bowl

  8. Step 8/13

    Add 1 teaspoon vanilla extract and stir until no dry flour remains.

    🍦vanilla extract
    🥣mixing bowl
    🥄silicone spatula
    🥄measuring spoons

  9. Step 9/13

    Pour in 125 ml brewed coffee. Stir until the batter is smooth and glossy.

    ☕brewed coffee
    🥣mixing bowl
    🥛measuring jug
    🥄silicone spatula

  10. Step 10/13

    Pour the batter into the lined 7-inch baking pan. Smooth the surface with a silicone spatula.

    🍳7-inch round baking pan
    🥄silicone spatula

  11. Step 11/13

    Bake at 180°C (356°F) for 40 to 45 minutes. The centre should be set but remain moist for a fudgy crumb.

    🍳7-inch round baking pan

  12. Step 12/13

    Cool the cake in the pan for about 15 minutes. Run a knife around the edge and transfer the cake to a cooling rack.

    🍳7-inch round baking pan
    ✨cooling rack

  13. Step 13/13

    Pour about 115 g chocolate ganache over the cooled cake. Spread or allow it to drip over the top before slicing.

    🍫chocolate ganache
    🥄silicone spatula
    🍰cake server

Composition

Ingredients

Types

Chocolate, Baking, Dairy, Fat, Sweetener, Egg, Flavoring, Topping

Ingredients

Dark chocolate, Butter, Cocoa powder, Caster sugar, Flour, Baking powder, Egg, Vanilla extract, Coffee, Chocolate ganache

Notes

Dark chocolate (57% cocoa), Chocolate ganache (amount not given, poured over the demoulded cake)

Allergens

May contain milk, May contain soy, Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

510 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 62g, Sugars: 45g, Fat: 24g, Saturated fat: 14g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 68mg, Iron: 3.1mg, Potassium: 225mg, Magnesium: 46mg, Sodium: 145mg

Vitamins

Vitamin A: 160µg, Vitamin B12: 0.3µg, Vitamin D: 0.4µg, Vitamin E: 0.8mg

Preparation

Time Information

Preparation

15 minutes

Cooking

42 minutes

Overall

57 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

7-inch round baking pan, mixing bowl, heatproof bowl, whisk, silicone spatula, measuring spoons, measuring jug, cooling rack, cake server

Appliances

Oven, Microwave

Type

Type

Type Of Dish

Dessert

Occasions

Birthday, Celebration, Afternoon tea, Dinner party, Holiday dessert

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Australian

Geographic

to inform

Various

Aspect

Texture

Fudgy, Moist, Melt-in-the-mouth, Light, Airy, Soft

Flavors

Chocolatey, Rich, Sweet, Cocoa, Coffee, Buttery, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight cake container,Keep in a cool, dry place,Avoid warm sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature for 20 min before serving,Keep covered to prevent the ganache from drying out), freezer : 90 days (Freeze individual slices wrapped tightly,Place wrapped slices in a freezer-safe container,Thaw overnight in the refrigerator)