Monday, 16 June 2014

Chocolate Mudcake

Chocolate cake is just one of those recipes where everyone has a favorite. I have been working on the perfect chocolate cake recipe for such a long time now, trying to find the right balance of flavors, richness and moistness. Not to mention getting that icing just right!

So after lots of playing around and testing out cakes, here's what I have for you!

Chocolate Mudcake

Serves 12


2 tsp granulated coffee
1 Cup hot water
1/4 Cup whiskey (or orange juice)
200 g (7 oz) dark chocolate, broken into pieces
250 g (8.8 oz) butter, chopped
1 1/2 Cups sugar
1 1/2 Cups plain flour
1/2 Cup self raising flour
1 tsp vanilla extract
2 eggs

Vanilla Buttercream:

1/2 Cup butter
2 Cup icing sugar
2 Tbsp cream
2 tsp vanilla extract


1/2 Cup Cream
200 g (7 oz) Dark Chocolate

1. Preheat oven to 140C (280F) and grease a 23 cm springform cake tin.

2. Place the coffee, water, and whiskey in a saucepan over a medium heat and heat to a simmer. Remove from the heat and stir in the butter and chocolate, continue to stir until melted in. Add the sugar and stir until dissolved. Set aside to cool.

3. Sift the flours into a large bowl and make a well in the center.

4. Whisk the eggs and the vanilla. Add to the cooled chocolate mixture and pour into the flour. Stir until combined.

5. Tip into the prepared tin and bake for about 1 1/2 hours, until the cake has shrunk away from the edges of the tin and the top of the cake is firm to the touch. Cool in the tin for about 20 minutes before turning out onto a wire rack.

6. When cool, cut the cake in half. Make the buttercream by beating the buttercream ingredients together. Spread over the top of the bottom half of the cake. Replace the top.

7. Make the ganache by melting the chocolate into the cream in a microwave proof bowl. Spread over the cake.

8. Store the cake in an airtight container in the refrigerator.


  1. I love chocolate cake and I love the addition of the coffee, it just enhances the chocolate flavor. I wish I had a slice right now, it looks amazing :)

  2. Is only brekkie and could go for a slice right now!
    Cheers! Joanne

    1. Haha!! Nothing wrong with the odd cheeky slice of breakfast cake every now and then Joanne :)

  3. OMG Nicole! Your culinary skills are absolutely exploding with every new recipe! The flavor profile in this mudcake has to be absolutely amazing! Well done!!

    1. Thank you so much Linda! That really means a lot :)

  4. Totally decadent and delicious!

  5. Would LOVE a slice of this cake right now! It looks so incredibly moist and delicious. I love the addition of the coffee! Great recipe!

  6. Great looking chocolate cake
    I'd like to try your recipe
    Thanks for sharing :)

  7. I'm curious why the cake is baked at such a low temperature. Usually 350 deg F is used.

    1. Lower temperature for longer ensures that the cake is nice and moist in texture :) If it was a higher temperature then it runs more of a risk of being dry. 140C is quite a common baking temperature here in NZ!

    2. Thank you for the information. I don't bake a lot of cakes so I'm a bit insecure about it. I'd probably try 300 deg F for the first time though. :)

      PS: I'm in Ontario, Canada

  8. yumm nothing beats a chocolate cake! love this recipe and will make/eat/maybe share with others or might keep to myself lol! Thanks for linking with us, Millie