Chocolate mud cake with white chocolate ganache

Rich and glorious.
Chocolate Mud CakeRecipes+
2H 30M

We’ve never met a chocolate mud cake we didn’t like. This version, however, is right up there with the very best examples of this rich and most glorious treat.

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Chocolate mud cake


Chocolate mud cake

1.Preheat oven to 150°C/130°C fan forced. Grease and line base and side of a 22cm (base diameter) round cake pan with baking paper.
2.Combine butter, dark chocolate, 1 cup hot water and coffee in a large saucepan over low heat. Cook, stirring for 5 minutes or until melted. Set aside for 5 minutes to cool.
3.Transfer to a bowl. Add sugar and eggs; whisk to combine.
4.Sift combined flours and cocoa powder over chocolate mixture; whisk to combine. Pour into prepared pan; level surface. Bake for 2 hours or until a skewer inserted at centre comes out clean.
5.Meanwhile, combine white chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Stir until melted and smooth. Remove from heat. Remove bowl from pan. Cool for 5 minutes. Place in fridge, stirring occasionally, for 30 minutes or until mixture thickens.
6.Remove from oven. Cool completely in pan. Transfer to a serving plate.
7.Spread extra melted chocolate over a large piece of baking paper on a clean flat work surface. Stand for 5 minutes or until just beginning to set. Using a large sharp knife, pull blade across surface of chocolate to form a chocolate curl. Repeat to make more curls.
8.Spread ganache over top and sides of cooled cake. Decorate cake with chocolate curls. Serve.

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