Australian Chocolate Mud Cake

Slice of chocolate mud cake with whipped cream on a white plate.

5 from 51 votes

Australian Chocolate Mud Cake

Chocolate Mud Cake is a dense, moist cake with a fudgy flavor. It's similar to a flourless chocolate cake and tastes like a combination of brownies and fudge.

Prep Time35

Cook Time1 30

Total Time2 5

Course: Dessert

Cuisine: Australian

Servings:

Calories: 610kcal

Author: Chef Dennis Littley

Ingredients

Chocolate Cake

2 cups all-purpose flour
1 ¾ cup granulated sugar
⅓ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter (6 ounces = 1 ½ sticks)
7 ounces dark chocolate -finely chopped
2 teaspoon instant coffee powder
1 cup hot water
2 large eggs
2 teaspoon vanilla extract
1 cup sour cream

Chocolate Ganache

8 oz dark chocolate -finely chopped
¾ cup heavy cream

Instructions

Mud Cake

Preheat the oven to 300 degrees F.
Line the bottom of a 9-inch springform pan with parchment paper. Then line the sides with strips of parchment paper.
Add the flour, cocoa powder, sugar, baking soda, baking powder, and salt to a large bowl. Whisk to combine.
Add the butter, chocolate, water, and instant coffee powder to a large saucepan over low heat. Heat until the butter and chocolate has melted, and mix the ingredients together until smooth.
Scrape the bottom and sides of the pan with a rubber spatula as needed.
Remove the pan from the heat and pour the chocolate mixture into a large bowl to cool slightly (about 5 minutes).
Add the eggs to the warm (not hot) chocolate, whisking to combine.
Add the sour cream and vanilla extract to the mixture, stirring to combine.
Add the dry ingredients to a large bowl with the wet ingredients. Use an electric hand mixer and mix just enough to combine.
Scrape the bottom and sides of the bowl as needed.
Pour the batter into the prepared springform pan.
Place the springform pan on the center rack of a preheated oven and bake for 75-90 minutes, or until a toothpick inserted in the center of the cake comes out clean.
*The cake shouldn't jiggle if you nudge the pan.
Remove the cake pan from the oven and place the pan on a wire rack to cool for 30 minutes.
After 30 minutes, remove the cake from the springform pan to finish cooling.
When the cake is fully cooled, use a serrated knife to remove the dome from the cake, so you have a relatively flat surface.

Chocolate Ganache

Add the chopped chocolate to a heat proof bowl. Set aside until needed.
Add the heavy cream to a small saucepan and heat over medium-high heat until very hot. Do not let the cream boil.
Pour the hot cream over the chocolate pieces and let it sit for 3-5 minutes.
Whisk the chocoalte and cream together until smooth and creamy.
Let the ganache cool for 30 minutes until it has firmed up.
Spread the chocolate ganache evenly over the top of the cake using a frosting spatula.
Serve with whipped cream.

Notes

Store the mud cake covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition