Chocolate Mud Cake

Coffee is of great benefit when we drink it because it protects us against type 2 diabetes, Parkinson & liver disease, liver cancer, and it helps to promote a healthy heart.


1 tablesppoon fresh lemon juice
1 cup milk
½ cup oil
250 g dark chocolate (broken up)
1 cup hot strong coffee
2 cups flour
2 teaspoon baking soda
1 teaspoon baking powder
1 cup raw sugar
½ cup cocoa
2 eggs

Chocolate Ganache Icing:
400g dark chocolate, broken into pieces
1 cup cream



  1. Preheat oven to 180°C and line the base of a 22 – 23 cm spring
  2. Form tin with non stick baking paper and spray with non stick baking spray
  3. Mix the lemon juice with the milk and set aside for it to sour the milK
  4. Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth
  5. Leave aside to cool
  6. In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa
  7. Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients
  8. Pour into the prepared tin and bake for 1 hour
  9. When tested, fudgy crumbs should adhere to a skewer, this should be the desirable sticky mud cake consistency
  10. Leave to cool for 15 minutes in the tin, then turn out and cool further on a wire rack
  11. When cold, cut the cake in half using a serrated knife, you should ice the centre and top with thick chocolate ganache icing (preparation below).

Chocolate Ganache

  1. Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth
  2. Leave to cool then refrigerate for 30 – 40 minutes until the mixture is a thick spreading consistency
  3. Chill the frosted cake and serve with anything you desire.

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