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Chocolate mud cake
Chocolate mud cake
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Decadent and intensely chocolatey mud cake.
Ingredients:
  • Melted butter, to grease
  • 530g (2 1/2 cups) caster sugar
  • 250g dark chocolate, coarsely chopped
  • 250g unsalted butter, chopped
  • 185ml (3/4 cup) freshly brewed strong espresso coffee
  • 225g (1 1/2 cups) self-raising flour
  • 80g (3/4 cup) cocoa powder
  • 100g (1 cup) almond meal
  • 125g (1/2 cup) sour cream
  • 4 eggs, lightly whisked
  • 8.80 gm vanilla essence
  • Cocoa powder, extra, to dust
  • Whipped cream (optional), to serve
Instructions:
  • Preheat your oven to 160°C. Brush a 22cm springform pan with melted butter to grease it lightly. Line the base and side with non-stick baking paper.
  • In a large saucepan over medium-low heat, combine sugar, chocolate, butter, and coffee. Stir with a metal spoon for 4 minutes until the chocolate melts and the mixture is smooth. Transfer to a large bowl and let it cool.
  • Start by sifting the flour and cocoa powder into a bowl. Mix in the almond meal. In a separate bowl, combine the sour cream, egg, and vanilla. Slowly incorporate the sour cream mixture and the flour mixture into the chocolate mixture, alternating in batches until just combined.
  • Transfer the mixture into the pan and bake in the oven for 1 hour and 20 minutes, or until a skewer inserted into the center comes out with crumbs clinging to it. Let it cool in the pan for 10 minutes, then invert onto a wire rack to completely cool. Dust with cocoa powder and enjoy with a dollop of whipped cream, if desired.

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