Chocolate Mud Cake Recipe - A Decidedly Decadent Dessert!

Chocolate Mud Cake. Three words guaranteed to get many people's pulses racing! I'm no different, and this recipe is fantastic. It does contain alcohol, so it's only for the grown ups. Of course, you can delete that part if you want to share it with kids.

This cake will last about 5 days, and it can be frozen if you want to.

This chocolate mud cake recipe makes enough for 1 cake. I'll let you decide how many people to share it with!

What you'll need is:

For the cake itself

• 200 grams (6 ounces) good quality dark chocolate
• 250 grams (8 ounces) butter
• 275 grams (9 ounces) caster sugar
• 260 grams (8½ ounces) plain flour
• 25 grams (1 ounce) cocoa
• ¼ cup milk
• 1 cup hot water
• 2 eggs
• 1 teaspoon Vanilla essence
• ½ teaspoon bicarbonate soda
• 2 tablespoons whisky (choose your own according to preference, or leave this out)

• 100 grams (3 ounces) of marshmallows
• ½ cup of milk
• 125 grams (4 ounces) dark chocolate

• A 23 centimetre (9 inch) diameter round cake tin
• A medium sized saucepan
• A large mixing bowl
• A few small bowls
• A metal strainer
• A whisk
• Some greaseproof baking paper
• A stovetop
• An oven

Preparation

Chop all the dark chocolate up into small pieces, to make it easier to melt.

Cut all the marshmallow pieces in half, again to make them easier to melt,

Crack the eggs into a bowl and whisk lightly until the whites and yolks are mixed together. It doesn't have to be completely whisked.

Sift the plain flour into a bowl using a metal strainer.

Cooking

Turn on your oven and heat it to 150° Celsius / 300° Fahrenheit / Gas Mark 2 / Slow oven.

In a saucepan, combine the butter, sugar, milk and water and slightly mix together. Then add the first 200 grams / 6 ounces of dark chocolate pieces and stir continuously over a medium heat until the chocolate and butter have melted.

Remove the pan from the heat and now stir in the whiskey (if you're having any). Pour the contents from the saucepan to the large bowl and set aside to cool down a bit.

Once the mixture is warm (as opposed to hot when you took it off the stove), stir in the beaten eggs. Then add the vanilla essence, sifted flour, cocoa and bicarbonate soda and mix everything together well.

Take your cake tin, and grease it up with a little butter or cooking spray. Line the bottom of the tin with some greaseproof paper.

Now pour your cake mixture into the tin and place the tin into the oven. Bake for 1½ hours.

To test if the cake is done, push a metal skewer right into the middle of the cake. If it comes out dirty (i.e. with uncooked cake mixture) then cook for another 15 minutes. Repeat until the skewer comes out clean.

When ready, take the cake out and set it aside to cool. It end up having a nice crust on the top. Your chocolate mud cake is nearly ready!

Making The Sauce

While the cake is cooling, combine the other 125 grams / 4 ounces of dark chocolate pieces with the marshmallows and ½ cup of milk in a saucepan. Stir continuously over a medium heat until the chocolate is melted and the marshmallows have softened to a lovely goo.

Serving

Turn the cake tin upside down to gently remove the cake. Turn the cake right side up, and cut into the desired serving sizes.

Ideally, serve your chocolate mud cake warm with the sauce dribbled on top. You could also have some extra cream on the side for those that want some extra decadence! I'm sure you'll have people asking for this chocolate mud cake recipe in no time.

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