Now, it’s time for you make your own ultimate chocolate mud cake, and here’s a very easy tutorial video to guide you.
The ingredients are quite many, which include instant coffee, flour (self-raising and plain), unsweetened cocoa powder, caster sugar, eggs, vegetable oil, buttermilk, salted butter, baking soda, water, and of course, dark chocolate.
As you can see, the decoration used here is strawberry and Kit Kat chocolate bar. This chocolate mud cake is still good to eat even after a week it was prepared, as long as it is stored in the fridge.
For the baking procedure, simply watch the video from start to finish.
Yummy!
Chocolate Mud Cake Recipe:
- 250g / 9oz salted butter
- 250g / 9oz dark (or milk) chocolate (chopped or broken)
- 8 tsp Instant coffee (about 10 grams – you won’t get a coffee taste – I promise)
- 180ml water
- 150g / 5.5oz self raising flour
- 150g / 5.5oz plain flour
- 60g / 2oz cocoa powder (unsweetened is best)
- 1/2 tsp bi carb (baking) SODA
- 500g / 17oz caster sugar
- 5 eggs – lightly beaten (room temp is best)
- 70g / 2.5oz vegetable oil
- 125ml buttermilk (you can make this yourself by adding a squeeze of lemon juice to regular whole milk and letting it sit for 10 minutes)
Enough for a 9″ x 3″ round cake, an 8″ x 4″ round cake, a 6″ x 4″ + approx 8 cupcakes or an 8″ x 3″ square cake
Method:
- Preheat your oven to 160c or 320f
- Grease & line your baking tins
- Combine butter, water and coffee over heat until they come to a slow boil. Turn off heat and pour in chocolate stirring until its completely melted. Set aside
- Sift flours, cocoa & baking soda together in a large bowl & make a well in the centre
- Pour in the eggs, buttermilk, oil & chocolate mixture and stir vigourously with a wooden spoon until there are no lumps
- Pour into your prepared tins and bake for approx 45m (6″) and 1.2 hours (8″) removing when a skewer inserted int he middle comes out clean
- Allow the cakes to completely cool in the tins before removing
