Melt and Mix Chocolate Chunk Mud Cake
Indulge in the rich decadence of the Melt and Mix Chocolate Chunk Mud Cake, a foolproof dessert that combines simplicity with luxurious flavor. This recipe features a velvety chocolate base made by seamlessly melting together dark chocolate and butter, then whisking it into a blend of caster and brown sugars for a perfect balance of sweetness. With minimal prep time and no need for electric mixers, this mud cake is made entirely by hand, making it a stress-free option for bakers of all skill levels. Enhanced with chunks of dark chocolate folded into the batter, each bite delivers bursts of gooey chocolate goodness. The cake bakes to perfection with a moist, fudgy interior and a slightly crisp top. Ideal for any occasion, serve it as is or elevate it with a dollop of whipped cream or a drizzle of chocolate ganache. Perfect for chocolate lovers, this easy-to-make treat is sure to impress!
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa, chopped)
- 250 grams Caster sugar
- 100 grams Brown sugar
- 180 ml Whole milk
- 200 grams All-purpose flour
- 25 grams Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 Eggs (large, lightly beaten)
- 2 teaspoons Vanilla extract
- 150 grams Dark chocolate chunks (for mixing in)
Instructions
Preheat your oven to 160°C (320°F) and grease and line a 22cm (9-inch) round cake pan with parchment paper.
In a medium saucepan over low heat, melt the unsalted butter and chopped dark chocolate together, stirring occasionally until smooth.
Remove the saucepan from heat and stir in the caster sugar, brown sugar, and milk until well combined. Let the mixture cool slightly for 5 minutes.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Make a well in the center of the dry ingredients and gradually pour in the melted butter-chocolate mixture, stirring gently with a spatula until just combined.
Add the lightly beaten eggs and vanilla extract to the batter and mix until smooth, but do not overmix.
Fold in the dark chocolate chunks gently to distribute evenly throughout the batter.
Pour the batter into the prepared cake pan and level the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached (avoid overbaking).
Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve as is or with a dollop of whipped cream or a drizzle of chocolate ganache for an extra indulgent touch.
Nutrition Facts
Calories |
6323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.3 g | 477% | |
| Saturated Fat | 212.8 g | 1064% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1131 mg | 377% | |
| Sodium | 2277 mg | 99% | |
| Total Carbohydrate | 712.7 g | 259% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 479.4 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 733 mg | 56% | |
| Iron | 58.1 mg | 323% | |
| Potassium | 3562 mg | 76% | |
*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.
