Muddy Chocolate Cake with Chocolate Sauce

Oh. My. Goodness. One piece of this delicious, moist, chocolatey cake is more than enough! Eat it warm, with chocolate sauce on top (melted dark chocolate and cream). Delicious. And pretty darned close to perfect. Hubby says the best mud cake ever. Cannot form long sentences. Chocolate overload. Bliss.

Victoria from OOOH!cake posted the recipe.




Published in: Uncategorized on February 6, 2008 at 10:21 pm  Comments (22)  
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22 CommentsLeave a comment

  1. That looks incredible šŸ™‚

  2. I saw the photo, and I literally exclaimed OHMYGOD at my office desk. Oh I need me some of that cake… šŸ˜› Thank you for sharing the recipe! šŸ™‚

  3. Let me know if you make the cake!

  4. I definitely plan to try it. It has gone on my list of “Things to Bake This Year” šŸ™‚

  5. *drool* don’t mind me I’m just licking the computer screen…YUM I need this cake!

  6. I see the pictures, but where is the actual recipe at? šŸ˜¦ Thanks.

  7. Hi Kelly,

    The recipe is linked above, you can find it here:

    Let me know if you make it!

  8. Thank you so much for the link. I actually felt quite silly because I found it just as I pressed ENTER on my keyboard, lol. I am going to try to find a caster sugar tomorrow, I asked quite a few people here and nobody seem to know what I’m talking about, lol. I believe they call it “super fine” sugar. I will definitely let you know once I make it! Thanks again.

  9. YUM!!!will DEFFINATLEY be making at home!

  10. Is it really only 1/3 cup of flour for that recipe?

  11. Hi Vivianne,

    Yes, just 1/3 of a cup. If you like chocolate you won’t be disappointed with this cake. Just be gentle with the batter for best results.

    ~K šŸ™‚

  12. Hey I need to make a airplane cake for my graduation party and I’ve heard that Mud cake is awsome when it comes to carving shapes….So your recipe looks delicious and I’m thinking it would be the perfect one for this little project of mine. But my problem is that the body of the plane will be made in a 16″ by 4″ by 4″ cake pan. I’m wondering how I could ajust the heat etc. so that it would bake properly within and not burn or anything on the outsides. If you have any ideas at all, please let me know. Thanks!!

    • Hi Kathleen,

      I would tend to cook it longer rather than a higher temperture. I’d keep a close eye on it though – keep testing it for doneness.

      I haven’t really carved a cake before, but I once read people may freeze it beforehand or at least putting it in the fridge a while so it’s firm. I would assume you’d need to do a crumb-layer of icing before the final coloured layer of icing for a nice finish.

      Let me know how you go!

  13. hi im asking if you would be able to give me a recipe for sticky toffee cake as ive looked all over tha website and it carnt be found so will you get back on my email up the top thanks your sinverly miss a saleh

  14. That. Is. So. Delectable.

  15. May I use the first picture in this post in my blog? … Found it via google search and I’m doing a post on it. Yum.

    • Hi Spamwarrior,

      Sure, you can use the pic. Thanks for asking!


  16. this is a cool cake :P:P:P:P:P:P:P:P:P:P

  17. hi whoever you are this choclate cake looks sooooooo delious yummy!

  18. Hey there, I cant find the exact recipe. Been looking for it everywhere..
    Could you please post it !?
    Thanks already !!!

    • Muddy Chocolate Cake from Donna Hay’s Modern Classics 2
      300g (10oz) dark couverture chocolate, chopped
      250g (8 oz)butter
      5 eggs, separated
      1/3 caster sugar
      1 tsp vanilla extract
      1/3 cup plain (all-purpose) flour
      1/2 tsp baking powder

      Preheat oven to 130degrees celcius (260 fahrenheit)
      Melt butter and chocolate over a low heat and stir until smooth. Set aside.
      Place egg yolks, sugar and vanilla in a bowl and beat until thick and pale.
      Place the egg whites in a separate bowl and beat until stiff peaks form.
      Fold chocolate mixture into egg yolk mixture.
      Sift over the flour and baking powder and gently fold through.
      Carefully fold egg whites through.
      Pour into a 20cm (8in) round cake tin lined with nonstick paper and bake for 1 hr 15 mins or until firm.
      Cool in tin. Spread cooled cake with a chocolate glaze and serve at room temperature.

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