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

Australian Chocolate Mud Cake

Chef Dennis Littley
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.  
4.98 from 68 votes
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Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine Australian
Servings 12
Calories 610 kcal

Equipment

Ingredients
  

Chocolate Cake

  • 2 cups all-purpose flour 250 grams
  • 1 ¾ cup granulated sugar 350 grams
  • ⅓ cup cocoa powder 30 grams
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter (6 ounces = 1 ½ sticks) 170 grams
  • 7 ounces dark chocolate -finely chopped 200 grams
  • 2 teaspoon instant coffee powder
  • 1 cup hot water 240 ml
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 cup sour cream 240 ml

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 (23 cm)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

Calories: 610kcalCarbohydrates: 64gProtein: 7gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 91mgSodium: 221mgPotassium: 406mgFiber: 5gSugar: 39gVitamin A: 751IUVitamin C: 0.3mgCalcium: 85mgIron: 6mg
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