Chocolate Mud Cake with Chocolate Ganache. This RECIPE is adapted from Donna Hay. This is an easy recipe. You can make it using a hand whisk.

Recipe by Mama Ding

Total Time | 1 hr 30 mins

Prep Time | 25 mins

Cook Time | 1 hr 5 mins

Yields : 1 round 8”/22 cm cake

Ingredients

220 g (1 cup) dark chocolate, chopped
250 g (1 cup + 2 tbsp) unsalted butter, chopped
330 ml (1 cup + 5 tbsp) milk
230 g (1 cup + 1 tbsp) caster sugar
1 tsp vanilla extract
2 large eggs, lightly beaten
200 g (1 and 2/3 cup) plain flour, sifted
50 g (1/3 cup) cocoa powder, sifted
35 g (1/4 cup) self-raising flour, sifted
some cocoa powder for dusting cake
Ingredients for Chocolate Ganache~
160 ml whipping cream/single cream
200 g dark chocolate, chopped

Method

01 Preheat oven to 150 C/300 F. Lightly grease an 8 inch/22 cm round cake tin and line with non-stick baking paper

02 In a large saucepan, place the butter, chocolate, milk, sugar and vanilla. Cook over medium heat and stir occasionally for 6 minutes or until melted and smooth. Set aside for 10 mins to cool slightly.

03 Add the eggs and whisk to combine.

04 Pour the mixture into a large bowl, add the sifted flours and cocoa and whisk until smooth.

Pour into the prepared cake tin and bake at 150 C/300 F for 1 hr 5 mins or until cooked when tested with a skewer. Allow to cool completely in the tin.

05 Make the chocolate ganache while the cake is baking. Heat the chocolate and cream in a small saucepan over low heat, stirring constantly, until melted and smooth. Set aside to cool completely.

06 When the cake has cooled, remove from the tin, dust with cocoa powder and serve with the chocolate ganache. You can also pour the cooled ganache over the cake and decorate as desired.

Notes

My cake was coated in chocolate rice before I poured the cooled ganache over the top of cake. Make sure both the cake and the ganache is cooled to room temperature before decorating. If the ganache becomes too stiff to pour, just place the whole bowl in a bowl of warm water.