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Chocolate Mud Cake with Chocolate Ganache Frosting
Recipe

12 INGREDIENTS • 8 STEPS • 40MINS

Chocolate Mud Cake with Chocolate Ganache Frosting

4.0
1 rating
The best cake for chocolate lovers!!!
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Chocolate Mud Cake with Chocolate Ganache Frosting
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Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
The best cake for chocolate lovers!!!
40MINS
Total Time
$1.61
Cost Per Serving
Ingredients
Servings
8
US / Metric
Dark Chocolate
1 1/2 cups
Dark Chocolate, chopped
Unsweetened Cocoa Powder
1/2 cup
Unsweetened Cocoa Powder
Baking Powder
1 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Oil
3/4 cup
Oil
Milk
1/2 cup
Powdered Confectioners Sugar
1 cup
Powdered Confectioners Sugar
Instant Coffee
1 tsp
Instant Coffee
Water
1/4 cup
Hot Water
Fresh Cream
3/4 cup
Fresh Cream
Nutrition Per Serving
VIEW ALL
Calories
725
Fat
48.9 g
Protein
7.6 g
Carbs
65.0 g
Add to plan
logo
Chocolate Mud Cake with Chocolate Ganache Frosting
Save
author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
Cooking InstructionsHide images
step 1
Prepare a cake tin by spreading some butter on all sides of the cake tin and then dusting it with some all purpose flour. Tilt and remove the excess flour from the cake tin, line with parchment paper. Line it with a parchment paper. Preheat the oven to 180 degrees C (350 degrees F).
step 2
Mix Instant Coffee (1 tsp) in Water (1/4 cup) and keep aside. Chop, then microwave or double boil Dark Chocolate (1/3 cup) and melt it and keep aside. To the melted chocolate add Oil (3/4 cup) and the coffee. Whisk until it forms a smooth consistency and let it cool well.
step 2 Mix Instant Coffee (1 tsp) in Water (1/4 cup) and keep aside. Chop, then microwave or double boil Dark Chocolate (1/3 cup) and melt it and keep aside. To the melted chocolate add Oil (3/4 cup) and the coffee.  Whisk until it forms a smooth consistency and let it cool well.
step 3
Sift All-Purpose Flour (2 cups), Baking Powder (1 tsp), Baking Soda (1/2 tsp) and Unsweetened Cocoa Powder (1/2 cup). Once the chocolate mix cools down add the Powdered Confectioners Sugar (1 cup) and using a hand mixer beat well. Add Eggs (2) one by one and beat until fluffy. Now add the sifted all purpose flour cocoa powder mix in batches along with Milk (1/2 cup) and fold in well.
step 3 Sift All-Purpose Flour (2 cups), Baking Powder (1 tsp), Baking Soda (1/2 tsp) and Unsweetened Cocoa Powder (1/2 cup). Once the chocolate mix cools down add the Powdered Confectioners Sugar (1 cup) and using a hand mixer beat well. Add Eggs (2) one by one and beat until fluffy. Now add the sifted all purpose flour cocoa powder mix in batches along with Milk (1/2 cup) and fold in well.
step 4
The batter should have smooth consistency. Pour the batter to the prepared cake tin and tap the tin on to the kitchen counter so that any air bubbles trapped inside the batter will be removed. Bake for about 30 to 35 minutes. Insert a tooth pick in the center of the cake and if it comes out clean then the cake is done. Take it out of the oven and let it cool down completely.
step 4 The batter should have smooth consistency. Pour the batter to the prepared cake tin and tap the tin on to the kitchen counter so that any air bubbles trapped inside the batter will be removed. Bake for about 30 to 35 minutes. Insert a tooth pick in the center of the cake and if it comes out clean then the cake is done. Take it out of the oven and let it cool down completely.
step 5
Slice the cake horizontally into 2 layers. You can trim off the thick crust.
step 5 Slice the cake horizontally into 2 layers.  You can trim off the thick crust.
step 6
For the ganache: Pour the Fresh Cream (3/4 cup) to a pan and heat it well. You can see small bubbles formed. Now pour this hot cream over the chopped Dark Chocolate (1 cup) and keep aside for some time. Now mix the chocolate and cream until well combined and becomes smooth. Let it cool well to a spreadable consistency.
step 6 For the ganache: Pour the Fresh Cream (3/4 cup) to a pan and heat it well. You can see small bubbles formed. Now pour this hot cream over the chopped Dark Chocolate (1 cup) and keep aside for some time. Now mix the chocolate and cream until well combined and becomes smooth. Let it cool well to a spreadable consistency.
step 7
Assembling the cake: Pour some ganache in the center of one of the halves and spread it to all sides. Then put on the other layer, and spread the rest of the ganace on that.
step 7 Assembling the cake: Pour some ganache in the center of one of the halves and spread it to all sides. Then put on the other layer, and spread the rest of the ganace on that.
step 8
Decorate with some grated chocolate and some sugar balls. Keep in fridge for some time. The ganache will get a darker shade once cooled and set. Cut and serve cold.
step 8 Decorate with some grated chocolate and some sugar balls. Keep in fridge for some time. The ganache will get a darker shade once cooled and set. Cut and serve cold.
Tags
Shellfish-Free
Vegetarian
Dessert
Indian
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