Chocolate coffee mud cake

Chocolate coffee mud cake



  • 250g butter, chopped
  • 200g dark chocolate, chopped
  • 2 cups (440g) caster sugar
  • 1 1/3 cups (330ml) water
  • 1 tablespoon dry instant coffee
  • half a cup (110g) plain flourhalf a
  • half a cup (110g) self-raising flour
  • half a cup (25g) cocoa powder
  • 3 eggs, beaten lightly

Satin Chocolate Glaze

  • 200g dark chocolate, chopped
  • 2/3 cup (160ml) thickened cream
  • silver cachous or other cake decorations, optional

NOTE: This cake can be made up to four days ahead. Store in an airtight container.


Preheat the oven to slow (150C).

Grease a deep 19cm square cake pan, then line the base and sides with baking paper.

Combine the butter, chocolate, sugar, water and coffee in a medium saucepan; stir over a low heat, without boiling, until the butter is just melted and the mixture is smooth.

Transfer chocolate mixture to a large bowl, allow to cool for 10 minutes.

Whisk the combined sifted plain and self-raising flours and cocoa into the chocolate mixture in two batches, then whisk in the eggs.

Pour mixture into the prepared pan.

Bake in a slow oven for about 1 and a half hours.

Cover the cake pan with foil; cool cake in pan.

For the satin chocolate glaze, combine the chocolate and cream in a medium heatproof bowl, stir over barely simmering water until smooth.

Spread a thin layer of glaze all over the cold cake.

Stand remaining glaze at room temperature until thickened slightly, then spread over top and sides of cold cake.

Sprinkle the top with the decorations, if desired.


  • This cake is best stored at room temperature for optimum texture and flavour.
  • Un-iced cake suitable to freeze.
  • Satin chocolate glaze suitable to microwave.

Serving Suggestions


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