Dark Chocolate Mud Cake


  • 250 grams Unsalted Butter
  • 250 grams dark chocolate
  • 8 tsp Instant Coffee
  • 180 ml Water
  • 150 grams Self-raising Flour
  • 150 grams Plain Flour
  • 60 grams Cocoa Powder
  • 1/2 tsp Bi-carbonate Soda
  • 550 grams Castor Sugar
  • 4 eggs (lightly beaten)
  • 8 tsp Vegetable Oil
  • 125 ml Buttermilk


  1. Preheat fan forced oven at 140 degrees centigrade
  2. Grease the tin and line with baking powder
  3. Place butter, coffee and water in a saucepan over medium heat until melted, turn off the heat and add chocolate, stir until the chocolate is melted and well combined. Leave to cool slightly
  4. Sift plain flour, cocoa, bi-carbonate soda and self-raising flour together into a bowl
  5. Add sugar and salt. Mix well
  6. Make a well in the center
  7. Pour over the chocolate mixture in the center and then add vegetable oil, buttermilk and egg
  8. Mix with a wooden spoon until well combined
  9. Pour over the mixture to the tin, tap the tin on the bench to remove any air bubbles
  10. Place in pre-heated oven and bake until skewer comes out clean when inserted in the middle
  11. Remove from the oven and allow to cool in the tin before removing from tin. Transfer to a wire rack to cool completely
  12. Store in an airtight container in the fridge for up to 1 week or wrap tightly in cling film and freeze for up to 1 month.

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