Dark chocolate mud cake

Indulge yourself.

  • 1 hr 30 mins cooking
  • Serves 9
  • Print
This dark chocolate mud cake makes a simple treat on its own but is even better when layered with chocolate ganache or other frosting.


Dark chocolate mud cake
  • 250 gram butter, chopped
  • 150 gram dark eating chocolate, chopped coarsely
  • 2 cup (440g) white sugar
  • 1 cup (250ml) hot water
  • 1/3 cup (80ml) whisky
  • 1 tablespoon instant coffee granules
  • 1 1/2 cup (225g) plain flour
  • 1/4 cup (35g) self-raising flour
  • 1/4 cup (25g) cocoa powder
  • 2 eggs, beaten lightly


Dark chocolate mud cake
  • 1
    Preheat oven to 160°C (140°C fan forced). Grease 23cm-square slab pan, line base and sides with baking paper, extending paper 5cm above sides.
  • 2
    Combine butter, chocolate, sugar, the water, whisky and coffee in medium saucepan, stir over low heat until mixture is smooth, cool. Stir in sifted flours and cocoa then egg.
  • 3
    Pour mixture into pan, bake about 1¼ hours. Stand 10 minutes then turn, top-side up, onto wire rack to cool. Cut into nine pieces, serve dusted with sifted icing sugar, if desired.

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