9 February 2010

Mud cake


I bought a wonderful cookbook, the Australian Women’s Weekly Wicked, several years ago, and discovered the decadence of the Mud Cake. I only make it once a year, really, because it is just so much work, but it is oh! so worth it. This year, I adapted the recipe a little when I baked it as Sinead’s birthday cake (her request), here’s the adapted recipe:





  • 250g butter, chopped
  • 150g white chocolate, chopped coarsely
  • 2 cups caster sugar
  • 1 cup milk
  • 1½ cup plain flour
  • ½ cup self-raising flour
  • 1t vanilla essence
  • 2 eggs, beaten lightly
  • 4T cocoa


Preheat the oven to 120°C/240°F (slow)

  • Grease two deep, round 20cm cake pans, and line with baking paper.
  • In a large saucepan, over slow heat, melt the butter and white chocolate. Add the caster sugar and milk and mix until smooth, stir until all the sugar has dissolved.
  • Sift the flours into the chocolate mixture and mix well.
  • Whisk in the vanilla essence, eggs and the sifted cocoa.
  • Pour into the prepared pans and bake for about 50 minutes.
  • Stand for about 5-10 minutes, turn top side up onto wire rack to cool.



  • 400g milk chocolate, chopped coarsely
  • 150g butter
  • 2T milk (approximately)
  • 2 cups icing sugar


  • In a medium saucepan, over slow heat, melt the butter and chocolate. Stir continuously to prevent the chocolate from burning or sticking.
  • Stir in sifted icing sugar and enough milk to give it a thick spreading consistency.

Put the cake together, using the chocolate mixture as both filling between layers and topping, and then decorate to taste.

I found the most beautiful silver candy-coated Belgian chocolate hearts to decorate for Sinead’s birthday:


1 comment:

Emm said...

What a stunning looking cake! Happy birthday Sinead!

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