Nut-Free Chocolate Mudcake
Indulge in the decadence of this Nut-Free Chocolate Mudcake, a rich and velvety dessert that’s perfect for chocolate lovers of all ages. Made with a luscious blend of dark chocolate, cocoa powder, and two types of sugar, this mudcake delivers a deep, intense chocolate flavor and a dense, moist texture that melts in your mouth. The recipe is nut-free, making it an ideal treat for those with allergies, while the use of simple pantry staples like plain flour and milk ensures accessibility. With minimal prep time and a long, slow baking process, this cake achieves its signature fudgy center and perfectly crisp edges. Whether dusted with cocoa powder or served alongside whipped cream or vanilla ice cream, this crowd-pleasing dessert is a showstopper at any gathering. Perfect for birthdays, celebrations, or a cozy treat at home, this Nut-Free Chocolate Mudcake is sure to become your go-to indulgence!
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 200 grams dark chocolate
- 250 grams caster sugar
- 100 grams brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 150 grams plain flour
- 50 grams cocoa powder
- 1 teaspoon baking powder
- 125 milliliters milk
- 0.5 teaspoon salt
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch (23 cm) round cake pan. Line the base with baking paper for easy removal.
In a heatproof bowl, combine the unsalted butter and dark chocolate. Place the bowl over a pot of simmering water (double boiler method) and stir until both the butter and chocolate are completely melted and smooth. Remove the bowl from the heat and let it cool slightly.
In a large mixing bowl, add the caster sugar, brown sugar, and vanilla extract. Mix well to combine.
Add the eggs one at a time into the sugar mixture, beating well after each addition until the mixture is thick and creamy.
Sift together the plain flour, cocoa powder, and baking powder into the egg mixture. Add the salt and gently fold the dry ingredients into the wet mixture until just combined.
Gradually pour in the melted chocolate and butter mixture into the batter, folding gently until well incorporated.
In a small jug or bowl, combine the milk with the batter, folding gently until the mixture is smooth and no lumps remain.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 80-90 minutes, or until a skewer inserted into the center of the cake comes out mostly clean with just a few moist crumbs attached.
Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Once cooled, dust with additional cocoa powder or serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
5222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.1 g | 389% | |
| Saturated Fat | 170.8 g | 854% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 621.3 g | 226% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 454.4 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 601 mg | 46% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 2940 mg | 63% | |
*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.
