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Rich and fudgy, a proper mud cake should be dense, moist and deeply chocolatey. We’ve all grown up on the classic supermarket version, but making it at home allows for a significant upgrade. By using high-quality ingredients and finishing with a glossy ganache and that signature zig-zag of white icing, you can turn this nostalgic favourite into a truly impressive dessert.
Ingredients
250g dark chocolate, chopped
150g unsalted butter, cubed
100g neutral-flavoured oil, such as grapeseed
4 large eggs
330g brown sugar
200g plain flour
50g cocoa powder
1 tsp baking powder
125ml milk
runny cream, to serve
DARK CHOCOLATE GANACHE
300g dark chocolate, chopped
300ml thickened cream
1 tsp glucose
WHITE SQUIGGLE ICING
1 egg white
100g icing sugar mixture
Method
Step 1
Preheat the oven to 140C fan-forced (160C conventional). Spray or grease a 22cm round cake tin and line it with baking paper.
Step 2
Place the chocolate, butter and oil in a microwave-safe bowl and heat in short bursts until melted, then stir until smooth and set aside to cool slightly.
Step 3
In a separate large bowl, beat the eggs and sugar together until the mixture is thick, pale and creamy. Gently fold the cooled chocolate mixture into the egg mixture until just combined.
Step 4
Sift the flour, cocoa powder and baking powder into the bowl and fold them through, along with the milk, until the batter is smooth.
Step 5
Pour the mixture into the prepared tin and bake for 70-80 minutes or until a skewer inserted into the centre comes out clean.
Step 6
Allow the cake to cool in the tin for 15 minutes before turning it out onto a serving plate to cool completely.
Step 7
To make the ganache, place the extra chocolate in a heatproof bowl. Heat the cream and glucose in a small saucepan until just simmering then pour it over the chocolate.
Step 8
Allow the mixture to sit for 5 minutes before whisking until glossy and smooth.
Step 9
To prepare the white squiggle, whisk the egg white and icing sugar together in a small bowl until smooth and transfer to a piping bag with a small tip snipped off.
Step 10
Pour the ganache slowly into the centre of the cooled cake. Use an offset spatula to gently nudge the ganache over the edges, smoothing it down the sides until the entire cake is evenly coated.
Step 11
While the ganache is still wet, pipe the white squiggle mixture in a zig-zag pattern across the top.
Step 12
Set the cake aside at room temperature for 2-3 hours or until the ganache has set. Serve with a dollop of unsweetened runny cream.
Technique of the month: Glossy ganache
Heat the cream until it is steaming and tiny bubbles begin to form around the edge of the saucepan. It is important to reach this scalding point without letting the cream come to a full boil as excessive heat can cause the chocolate to separate. Pouring the cream over the chocolate at this stage and adding a dash of glucose ensures a smooth and shiny ganache.
If you don’t have glucose, you can omit it, though the finish will be duller. Alternatively, you can substitute it with a spoonful of hazelnut spread or a neutral oil to help maintain the sheen.
- Avoid over-baking the mud cake to ensure it remains moist and flavoursome inside.
- Use high-quality chocolate for the ganache to achieve the best possible shine and flavour.
- Ensure the cake is completely cold and the ganache has cooled to room temperature before pouring. If the ganache is too hot, it will be too thin and may slide straight off the cake.
- If the ganache is still too runny to decorate with, place it in the fridge to chill slightly until it reaches a spreadable consistency.
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