Muddy Chocolate Mud Cake


by: Albert Sim

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serves: 6

225 g butter, softened

225 g bittersweet chocolate, chopped

100 g caster sugar

85 g brown sugar

tbs 1½ brandy

200 g plain flour

1 tsp baking powder

3 tbs dutch cocoa powder

2 eggs

1 tsp vanilla extract

1 cup white sugar

1/2 cup brown sugar

1/2 cup cocoa powder

2 tbs plain flour

2 tbs butter

1/4 tsp salt

1/4 tsp vanilla extract

Nutrition Facts
Muddy Chocolate Mud Cake

Servings Per Recipe: 6

Amount per Serving

Calories: 1037

  • Total Fat: 57.2 g
  •     Saturated Fat: 35.3 g
  •     Trans Fat: 1.4 g
  • Cholesterol: 145.4 mg
  • Sodium: 514 mg
  • Total Carbs: 137.2 g
  •     Dietary Fiber: 10.1 g
  •     Sugars: 91.3 g
  • Protein: 13.1 g

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1.  Preheat the oven to 1S0°C and butter a 24cm non-stick springform cake tin, or small moulds.

2.  In a saucepan, melt the butter, then add the chocolate, sugars, brandy and 1½ cups water. Mix well with a whisk until the mixture is smooth.

3.  Sift together the flour, baking powder and cocoa and add to the chocolate mixture with the eggs and vanilla. Beat just^ until combined - don’t worry if the mixture is lumpy.

4.  Pour into the cake tin and bake for 50 minutes or, if using moulds for 30 minutes. Allow to cool in the tin or moulds for 15 minutes, then turn out.

5.  To make hot fudge sauce: mix dry ingredients in a medium saucepan and add butter and 3/4 cup water. Bring to the boil and continue boiling for about 10 minutes. Remove from heat and add vanilla extract.

6.  Dust with icing sugar and serve warm with cream or ice cream and hot fudge sauce.

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