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Eggless Chocolate Mud cake

An easy to make cake that is truly chocolicious.

Prep Time 15 minutes
Cook Time 55 minutes
Servings 5
Author Samira Gupta

Ingredients

My Cup Measures 240 ml

For The Mud Cake

  • 1.5 Cups (200 g) Whole Wheat Flour
  • 2 Tbsp Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 Cup 100 g Boora Powder (Powdered Cane Sugar)
  • 100 g Dark Chocolate
  • 50 g Butter See Notes
  • 2 Tbsp Oil
  • 1 tsp Vanilla Essence
  • 1.5 Cup Milk

For Frosting

  • 100 g Cream
  • 100 g Dark Chocolate
  • 1 Tbsp Butter

Coffee Syrup

  • 4 Tbsp Warm Water
  • 1/4 tsp Instant Coffee Powder
  • 1 tsp Boora Powder

Instructions

For The Cake

  1. Grease a cake tin of 7'' and keep it aside.
  2. Sift wheat flour, cocoa powder, baking powder and baking soda at least 4 to 5 times.
  3. Roughly chop dark chocolate, it eases its melting.
  4. In a glass bowl, take milk, butter, dark chocolate and oil and put it in the microwave oven for 30 seconds or 1 minute till everything melts. After 30 minutes, check with a spatula as it may look as if it has not melted. If still hard then put it back in the microwave for another 30 seconds.
  5. Add sifted flour to this liquid mix in batches.
  6. The batter should be of ribbon consistency, meaning that it falls like a ribbon.
  7. If not then adjust the consistency by adding little more milk.
  8. Put the cake batter in the greased cake tin.
  9. keep it aside and start preheating the oven.
  10. Preheat oven at 170 degrees for 15 minutes.
  11. Tap the cake tin to release air bubbles if any.
  12. Bake it for 50 to 60 minutes till a skewer inserted comes out clean. This cake is baked at a lower temperature for a longer period.
  13. Let the cake cool down and after 10 to 15 minutes, loosen the sides of the cake with a butter knife and invert it on a wire rack.
  14. Let it cool completely. It will take an hour or so.
  15. Once completely cool, you may serve as it is.
  16. If want to go for frosting then keep it in an airtight container in the refrigerator at least for an hour or so.

For The Frosting

  1. Chop chocolate in small pieces.
  2. Heat cream in the microwave oven for 30 to 40 seconds or on the gas stove till sides start bubbling.
  3. Put butter and the chopped chocolate in the hot cream and leave it covered for 5 minutes. Chocolate will melt because of the heat of the cream.
  4. Mix everything and keep it in the refrigerator for an hour. During this time, the ganache will get thick and will be appropriate for applying on the layers of cake. Do not keep it in the freezer else tiny frozen particles will create problem in applying it as well as in piping.

Assembly

  1. To make coffee syrup, mix warm water, instant coffee powder and Boora powder and keep it aside.

  2. Take out the cake and divide it horizontally into 3 parts. I like to use a thread for dividing my cake. You may do the same or cut it with a knife.
  3. Take the cake board and apply a little ganache in the centre so that the cake sticks there and doesn't move easily.
  4. Keep the bottom layer of the cake on the cake board.
  5. Brush little coffee syrup on it. This is done so that the cake remains moist.

  6. Apply a thin layer of ganache on it.
  7. Place the second layer of the cake and repeat the process.
  8. Finally, keep the third layer.
  9. Now, cover it with set ganache or melt the ganache again for 30 seconds in the microwave oven. It will again be liquidy which you can apply on the cake. You can warm the ganache on the gas stove too.
  10. Decorate it as you wish, with silver balls or grated chocolate or piping florets with ganache.
  11. Serve with love, butter knife and candles optional.

Recipe Notes

  1. Instead of Boora sugar you can use brown sugar or any other sweetener of your choice.
  2. I used salted butter. If you use unsalted butter then add 1/4 teaspoon salt in the dry ingredients.