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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 absolutely fabulous. Taken from SFI magazine Australia ( Janelle Bloom recipe). So moist and chocolately. My signature cake since 2007 . Easy recipe. I also cover mine with ganache for that extra 'specialness'

This is absolutely fabulous. Taken from SFI magazine Australia ( Janelle Bloom recipe). So moist and chocolately. My signature cake since 2007 . Easy recipe. I also cover mine with ganache for that extra 'specialness'

Ingredients

Serves: 8

Metric Cups
  • 300 grams dark chocolate
  • 200 grams butter (chopped)
  • 63 millilitres boiling water
  • 63 millilitres cocoa
  • 1 teaspoon vanilla extract
  • 250 millilitres caster sugar
  • 3 eggs (lightly beaten)
  • 188 millilitres self-raising flour
  • double cream (extra thick)
  • 11 ounces bittersweet chocolate
  • 7 ounces butter (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
  • heavy cream (extra thick)

Method

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

  • Pre heat oven to 160 degrees celcius. grease and line a 6 cm deep, 20 cm base round or square cake tin.
  • Break 200 grams chocolate into squares. Place chocolate, butter and hot water in a heatproof microwave safe bowl. Microwave uncovered on HIGH (100%) for 2 to 3 minutes stirring after every minute with a metal spoon until almost melted. Stir until smooth.
  • Add cocoa while still warm and stir until it is dissolved. Stir in vanilla, caster sugar and eggs. Mix well. Sift flour over chocolate mixture. Stir gently to combine.
  • Pour half of batter into prepared tin. Chop remaining 100 grams of chocolate. Sprinkle half over the batter. Top with remaining batter and chocolate.
  • Bake for 55-60 minutes or until a skewer inserted into the centre comes out with moist crumbs clinging.
  • Allow cake to cool completely in pan. Serve with cream
  • Pre heat oven to 160 degrees celcius. grease and line a 6 cm deep, 20 cm base round or square cake tin.
  • Break 200 grams chocolate into squares. Place chocolate, butter and hot water in a heatproof microwave safe bowl. Microwave uncovered on HIGH (100%) for 2 to 3 minutes stirring after every minute with a metal spoon until almost melted. Stir until smooth.
  • Add unsweetened cocoa while still warm and stir until it is dissolved. Stir in vanilla, superfine sugar and eggs. Mix well. Sift flour over chocolate mixture. Stir gently to combine.
  • Pour half of batter into prepared tin. Chop remaining 100 grams of chocolate. Sprinkle half over the batter. Top with remaining batter and chocolate.
  • Bake for 55-60 minutes or until a skewer inserted into the centre comes out with moist crumbs clinging.
  • Allow cake to cool completely in pan. Serve with cream
  • Additional Information

    Janelle Bloom loves using a microwave to melt chocolate. I also use this method very successfully but no reason a double boiler wouldn't substitute. The microwave method is soooo easy though :)

    Janelle Bloom loves using a microwave to melt chocolate. I also use this method very successfully but no reason a double boiler wouldn't substitute. The microwave method is soooo easy though :)

    Tell us what you think

    What 1 Other has said

    • If I wanted to make this recipe into Cupcakes how long do you reckon i would have to cook them for?

      Posted by keelan19 on 28th January 2013
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