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.