The mud cake is a rich, dense chocolate cake with an intense flavour. Thanks to its dense texture it is often used as a base for multi-tiered cake decorations, but it is impressive enough on its own.
Mud cake
Mud cake
Method
01
Chocolate-butter base
Roughly chop the dark chocolate and melt in a bain-marie. Add the butter in pieces and mix to a smooth mixture. Stir in the vanilla extract and instant coffee.
02
Complete the batter
Leave the chocolate mixture to cool slightly. Add the sugar and stir well. Add the eggs one at a time, whisking until homogeneous. Mix in the buttermilk. Sift the flour, baking powder and cocoa powder over the top and carefully fold in with a spatula until evenly mixed.
03
Bake
Grease a springform tin of Ø 22 cm and line the base with baking parchment. Pour in the batter and smooth the top. Bake at 160 °C (conventional, not fan) for approx. 60 minutes. Check with a skewer: if it comes out clean, the cake is done. Leave to cool on a wire rack.
04
Make the ganache and finish
Heat the cream to just below boiling. Take off the heat and add the finely chopped chocolate. Stir to a smooth ganache. Leave to cool and thicken, stirring now and then until softly spreadable. Spread over the cooled mud cake and finish neatly with a spatula, also on the sides. If you like, decorate with dollops of ganache.
Tips & notes
You can replace buttermilk with the same amount of low-fat yoghurt. Thanks to its firmness, the mud cake is excellent as a base for cake layers with fondant. Covered, it keeps well in the fridge for 2–3 days; freeze it without the ganache, otherwise the structure is less attractive.
Variations
- Replace part of the butter with oil for an even moister result.
- Bake in two smaller tins for a layered cake with ganache in between.
Contains:
Gluten
Eggs
Milk
| Calories | 7157 kcal |
|---|---|
| Protein | 80 g |
| Carbohydrates | 727 g |
| Fat | 445 g |
| Fibre | 48 g |
Estimated values, calculated from standard nutritional values per ingredient.
