Chocolate mud cake


For the cake batter

  • 200gm dark chocolate melted
  • 125gm butter, softened
  • 250gm light brown sugar
  • 3 large eggs at room temperature
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract
  1. Beat butter and brown sugar at medium speed. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
  2. Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternating with sour cream, beginning and ending with the flour mixture.
  3. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
  4. Grease one high round cake pan and pour the batter in. Bake at 175°C for 60-90 minutes or until a tester inserted in center of cake comes out clean.


for the chocolate ganache


  • 200gm dark chocolate
  • 300ml heavy cream


  1. place the dark chocolate pieces in a pot. Cover with the heavy cream.
  2. Put the heat on medium-low and stir until mixed.
  3. pour around 2/3 over the cake until covered. Refrigerate the rest.
  4. with the cold mixture pipe swirls, and a shell border. decorate with fruit and toffee shards if you wish.

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