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Decadent Chocolate Mud Cake with Choc-Swirled Cream Recipe

Decadent Chocolate Mud Cake with Choc-Swirled Cream Recipe
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★★★★★

4.9 from 8 reviews

A rich and indulgent chocolate mud cake layered with luscious chocolate-swirled cream and topped with a smooth dark chocolate ganache. This decadent dessert is perfect for chocolate lovers looking for a moist, flavorful cake finished with elegant chocolate curls.

Ingredients

Scale

Cake

  • 200 g butter, chopped
  • 150 g dark chocolate
  • 1 3/4 cup caster sugar
  • 1 cup milk
  • 1 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 1 tsp vanilla essence
  • 2 eggs

Decoration

  • 1 handful white chocolate curls
  • 1 handful dark chocolate curls

Dark Chocolate Ganache

  • 225 g dark chocolate
  • 1/2 cup (125 ml) cream

Chocolate-Swirled Cream

  • 600 ml cream (divided into 1/2 cup for ganache and 1 3/4 cups for whipped cream)

Instructions

  1. Prepare pans and oven: Grease and line three 18cm round cake pans with baking paper. Preheat your oven to 160°C (320°F).
  2. Melt chocolate and butter mixture: In a saucepan over low heat, combine chopped butter, dark chocolate, caster sugar, and milk. Stir gently and ensure the mixture does not boil. Once smooth, transfer to a large bowl and allow it to cool.
  3. Mix dry ingredients and eggs: Sift together plain flour and self-raising flour, then whisk into the cooled chocolate mixture. Stir in vanilla essence and eggs until you achieve a smooth, runny batter.
  4. Bake the cakes: Divide the mixture evenly among the prepared cake pans. Bake in the preheated oven for 50 minutes, or until a skewer inserted in the center comes out clean.
  5. Cool and level cakes: Remove the cakes from the pans and place them on a wire rack to cool. Trim the tops to level them if necessary, ensuring even stacking later.
  6. Make dark chocolate ganache: Melt the dark chocolate and 1/2 cup cream in the microwave in 1-minute bursts, stirring between intervals until smooth. Set aside to cool completely.
  7. Prepare chocolate-swirled cream: Whisk the remaining cream (about 450 ml) in a bowl until soft peaks form. Gently fold one quarter cup of the cooled ganache through the whipped cream to create a marbled, swirled effect.
  8. Assemble the cake layers: Place the first cake layer onto a serving plate. Spoon half of the chocolate-swirled cream over the cake base. Repeat with the second layer and remaining swirled cream. Top with the last cake layer.
  9. Finish with ganache and decoration: Spread the remaining dark chocolate ganache evenly over the top of the cake. Decorate with white and dark chocolate curls for an elegant finish.

Notes

  • You can substitute dark chocolate with good quality bittersweet chocolate if preferred.
  • The cake pans should be lined well to prevent sticking and to achieve clean edges.
  • Ensure the chocolate mixture is cooled before adding eggs to prevent cooking the eggs.
  • Allow the ganache to cool sufficiently to spread easily without running off the cake.
  • Leftover cream can be stored in the fridge for up to 2 days but is best used fresh.

Nutrition

Keywords: chocolate mud cake, chocolate cake, ganache, chocolate swirled cream, decadent dessert, layered cake

Find it online: https://ellaeatsdaily.com/decadent-chocolate-mud-cake-with-choc-swirled-cream-recipe/