Decadent Chocolate Mud Cake

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Decadent Chocolate Mud Cake  ~ my 2015 Birthday Cake


As a youngster from my 10th birthday onwards and upon my insistance, Mum would make me a ridiculously rich mud cake – we sourced the recipe from the Courier Mail (copy dated Wed April 3rd, 1996) –  the recipe was titled “Cadbury’s Chocolate Mud Cake”, and was included in an Easter baking special. As it turns out, I probably haven’t needed to keep the now yellowed paper clipping as the same recipe still exists today – you can see it here.

Nevertheless, feeling nostalgic, I decided that I must recreate the same cake for my birthday this year.  I couldn’t help but change quite a few elements so my adjusted, healthier and smaller version is as follows:


  • I’ve enhanced the flavour with chai tea, but this can be substituted with black coffee (as per the original recipe), or just a couple of teaspoons of vanilla diluted in hot water.
  • The quantity of sugar is reduced and brown sugar has been replaced with coconut sugar. Coconut sugar has a lower GI than cane sugar.
  • I used organic butter, but you could easily substitute with coconut oil.
  • I used wholemeal spelt flour instead of wheat flour. Again, you could try almond meal for a grain free version.
  • I used dairy cream in the ganache, but coconut cream would also work
  • If you choose a chocolate without sweetness, add a little maple syrup to the ganache


Makes: 1 small cake (serves 8)
Prep Time: 15 mins
Cooking Time: 1 hr



  • kitchen scales
  • measuring cup
  • 1 medium saucepan
  • 1 x 18cm cake tin
  • 1 small saucepan



  • 3/4 cup black chai tea (or 2 tsp vanilla diluted in 3/4 cup water)
  • 125g butter (or coconut oil)
  • 3/4 cup coconut sugar
  • 100g dark chocolate (try sugar free/raw varieties) or my recipe here
  • 3.5/4 (three & a half, quarters of a cup) wholemeal spelt flour, sifted (or almond meal)
  • 1/8 cup raw cacao or carob powder, sifted
  • 1 tsp bicarb soda
  • 1 egg, beaten


  • 1/3 cup cream (or coconut cream)
  • 200g dark chocolate (try sugar free/raw varieties) or my recipe here
  • Optional: 1 tbsp maple syrup to sweeten


  • Preheat oven to 150 degrees Celsius.
  • Grease and line 18cm cake tin with non-stick baking paper and set aside.
  • In the saucepan, gently combine and melt the: chai tea (or vanilla water), butter (or coconut oil), coconut sugar and dark chocolate. Stir regularly with a wooden spoon.
  • Allow the mixture to cool slightly before adding the sifted dry ingredients (flour, cacao & bicarb). Mix through gently with the wooden spoon before finally adding and mixing in the beaten egg.
  • Transfer mixture to the cake tin and bake at 150 degrees Celsius for 1 hour.
  • Cool on a wire rack before topping with ganache.
  • For the ganache: combine all ingredients in a small saucepan and gently stir until the chocolate is melted and ingredients are combined smoothly. While still warm, coat the cake using a warm knife.
  • Decorate with fresh berries. Serve with cream.



Store in an airtight container in your refrigerator.