The easiest chocolate mud cake you'll ever make.


  • 200g butter, chopped

  • 300g good-quality dark chocolate

  • 1/4 cup hot water

  • 1/4 cup cocoa powder

  • 1 teaspoon vanilla extract

  • 1 cup caster sugar

  • 3 eggs, lightly beaten

  • 3/4 cup self-raising flour

  • pure icing sugar, to serve


  • 1.

    Preheat oven to 160°C. Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.

  • 2.

    Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to

  • 3.

    3 minutes, stirring every minute with a metal spoon, or until smooth. Add cocoa to warm chocolate mixture. Stir until smooth. Stir in

  • 4.

    Vanilla, caster sugar and egg. Sift flour over chocolate mixture. Stir gently to combine.

  • 5.

    Pour half the batter into cake pan. Chop remaining chocolate and sprinkle half over batter. Top with remaining batter and chopped

  • 6.

    Chocolate. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.

  • 7.

    Allow cake to cool completely in pan. Remove and dust with icing sugar. Serve.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 531kj
  • Fat Total 33g
  • Saturated Fat 20g
  • Protein 5g
  • Carbohydrate 60g
  • Sugar 46g
  • Sodium 31mg

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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Variation: You could ice the cake with rich chocolate icing or spread with ganache (see related recipe), if you prefer.
Note: This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.

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