Chocolatey and moist.


  • 250 gms butter - chop into small pieces

  • 1.5 cups caster sugar

  • 200 gms dark chocolate - chop

  • 1.5 cups water

  • 1 tablespoon instant coffee

  • 1 teaspoon vanilla extract

  • 1.5 cups self-raising flour

  • 1 cup plain flour

  • 0.25 cup cocoa powder

  • 2 eggs - lightly beaten


  • 1.

    Preheat oven to slow, 160C.

  • 2.

    Lightly grease and line the base and sides of a 23cm cake pan.

  • 3.

    Sift all dry ingredients together.

  • 4.

    Combine vanilla extract, instant coffee powder, water, dark chocolate, sugar and butter in a large saucepan. Stir over low heat until mixture is smooth.

  • 5.

    Transfer chocolate mixture to a large bowl and cool for 15 minutes.

  • 6.

    Blend in eggs, followed by sifted dry ingredients.

  • 7.

    Mix well.

  • 8.

    Pour into pan and bake for 70 minutes.

  • 9.

    Cool cake in pan for 10 minutes.

  • 10.

    Turn onto a wire rack to cool completely.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 519kj
  • Fat Total 27g
  • Saturated Fat 16g
  • Protein 5g
  • Carbohydrate 67g
  • Sugar 39g
  • Sodium 20mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Use white chocolate instead of dark chocolate to make a white chocolate mud cake

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