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Melt and Mix Chocolate Chunk Mud Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a very quick and easy mud cake. With 300 gms of chololate in it... it has to be good!!

This is a very quick and easy mud cake. With 300 gms of chololate in it... it has to be good!!

Ingredients

Serves: 6

Metric Cups
  • 200 grams butter (chopped)
  • 30 grams dark chocolate (chopped)
  • 63 millilitres boiling water
  • 63 millilitres cocoa powder
  • 1 teaspoon vanilla extract
  • 250 millilitres caster sugar
  • 3 eggs (lightly beaten)
  • 188 millilitres self-raising flour
  • icing sugar (to serve)
  • 7 ounces butter (chopped)
  • 1 ounce bittersweet chocolate (chopped)
  • ¼ cup boiling water
  • ¼ cup unsweetened cocoa
  • 1 teaspoon vanilla extract
  • 1 cup superfine sugar
  • 3 eggs (lightly beaten)
  • ¾ cup self-raising flour
  • confectioners' sugar (to serve)

Method

Melt and Mix Chocolate Chunk Mud Cake is a community recipe submitted by Kazmarri and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 160 C. Grease and line a 6cm deep and 20 cm base cake tin.
  • Place butter, 200 g of chocolate and hot water in a heat proof, microwave safe bowl. Microwave, uncovered on HIGH (100%) for 2 to 3 minutes, stirring with a metal spoon every minute or until smooth.
  • Add cocoa to warm chocolate mixture and stir until smooth. Stir in Vanilla, caster sugar and eggs.
  • Sift flour over chocolate mixture. Stir gently to combine.
  • Pour half the batter into cake tin. Sprinkle half of the remaining chololate over the batter. Top with remaining batter and chocolate.
  • Bake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging to it. Allow cake to cool completely in the tin.
  • REmvoe from tin and dust with icing sugar to serve.
  • Preheat oven to 160 C. Grease and line a 6cm deep and 20 cm base cake tin.
  • Place butter, 200 g of chocolate and hot water in a heat proof, microwave safe bowl. Microwave, uncovered on HIGH (100%) for 2 to 3 minutes, stirring with a metal spoon every minute or until smooth.
  • Add cocoa to warm chocolate mixture and stir until smooth. Stir in Vanilla, superfine sugar and eggs.
  • Sift flour over chocolate mixture. Stir gently to combine.
  • Pour half the batter into cake tin. Sprinkle half of the remaining chololate over the batter. Top with remaining batter and chocolate.
  • Bake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging to it. Allow cake to cool completely in the tin.
  • REmvoe from tin and dust with confectioners' sugar to serve.
  • Additional Information

    This recipe used to be on the Taste.com website and is by Janelle Bloom. Keeps well for up to 1 week (like it lasts that long in my house LOL) in an airtight container lined with baking paper.

    This recipe used to be on the Taste.com website and is by Janelle Bloom. Keeps well for up to 1 week (like it lasts that long in my house LOL) in an airtight container lined with baking paper.

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    What 2 Others have said

    • Great recipe, I made this with my eight year old niece, easy too make and enjoyed by all. Note the amount of chocolate in the ingredients list should be 300g.

      Posted by Leazabeth on 6th January 2013
    • This is my all time favourite cake! I have been making it for years. It so rich and moist and so simple and quick to make!

      Posted by Eminab on 22nd September 2012
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