Chocolate Mudcake
Indulge in the decadence of this rich and irresistibly moist Chocolate Mudcake—a dessert that elevates chocolate lovers' dreams to new heights. Crafted with melted dark chocolate, creamy buttermilk, and aromatic vanilla extract, this cake delivers a luscious texture and deep cocoa flavor in every bite. Topped with a silky homemade ganache made from dark chocolate and heavy cream, it’s the ultimate show-stopping treat for celebrations or everyday cravings. Perfectly balanced between dense and fudgy, this mudcake is easy to prepare and sure to impress your guests. Whether served as a luxurious centerpiece or a simple slice with coffee, this chocolate mudcake recipe is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 200 grams dark chocolate
- 400 grams caster sugar
- 200 grams all-purpose flour
- 50 grams cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 eggs
- 2 teaspoons vanilla extract
- 250 ml buttermilk
- 100 ml hot water
- 150 grams dark chocolate, for ganache
- 150 ml heavy cream, for ganache
Instructions
Preheat your oven to 160°C (320°F). Grease and line a 23cm (9-inch) round cake pan with parchment paper.
In a medium saucepan over low heat, melt together the butter and dark chocolate, stirring until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
In another bowl, whisk together the caster sugar, eggs, and vanilla extract until well combined.
Pour the slightly cooled chocolate mixture into the egg mixture, and stir until smooth.
Add the flour mixture to the wet ingredients in two batches, alternating with the buttermilk. Mix until combined.
Stir in the hot water until the batter is smooth and well combined.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Do not let it boil.
Place the remaining dark chocolate in a heatproof bowl, and pour the hot cream over it. Let it sit for a minute, then stir until smooth and glossy.
Allow the ganache to cool and thicken slightly before pouring it over the cooled mudcake.
Spread the ganache over the top and sides of the cake with a spatula, and allow it to set for a few minutes before serving.
Nutrition Facts
Calories |
7038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.9 g | 526% | |
| Saturated Fat | 237.2 g | 1186% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 814.0 g | 296% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 554.5 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 852 mg | 66% | |
| Iron | 60.6 mg | 337% | |
| Potassium | 4010 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
