A indulgent chocoloate mud cake for special occasions


  • 250 grams of butter

  • 200 grams of dark chocolate

  • 440ml can coconut milk

  • 1 cup castor sugar

  • 2 eggs

  • Dash vanilla essence

  • 1 cup plain flour

  • 3/4 cup self raising flour

  • 1/4 cocoa

  • 2 large Cherry Ripe bars


  • 1.

    Preheat ove n to 160 degrees and grease a 22cm round spring form tin

  • 2.

    In a pot melt the butter, chocolate, coconut milk and castor sugar. Cool to room temperature before beating in the eggs and vanilla essence.

  • 3.

    Sift in both flours, cocoa and chopped cherry ripe bars. Mix well

  • 4.

    Pour mixture into cake tin and bake in a slow oven for 1 3/4 hours.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 292kj
  • Fat Total 20g
  • Saturated Fat 13g
  • Protein 2g
  • Carbohydrate 27g
  • Sugar 16g
  • Sodium 12mg

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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Serve with King Island Double Cream for a really indulgent treat.

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Posted by RK38Report
I cooked this cake on my birthday and my husband loved it! It's so rich though, so I freezed half of it and defrosted it when I needed a chocolate hit. Tasted the same as if I'd made it that day.