There’s nothing better than the nostalgia that comes from having a woolies mud cake, and this vegan version allows you to relive that all over again!
It’s rich, decadent, fluffy, and this a seriously good homemade version that I guarantee you’ll want to make. Whether it’s for a birthday, event, or just for a treat, this is one that’ll impress everyone.
Chocolate Mud Cake
16
servings30
minutes1
hour10
minutes328
kcalKeep the screen of your device on
Ingredients
230 grams 230 Flour
85 grams 85 Cocoa powder
2 tsp 2 Baking soda
1/2 tsp 1/2 Baking powder
400 grams 400 Caster sugar
250 ml 250 Soy milk (or something with a bit of fat)
125 ml 125 Oil
2 2 Egg replacer “eggs” (I’ve use a 1-1 ratio with egg replacer)
1 tsp 1 Salt
1 tsp 1 Vanilla essence
250 ml 250 Boiling water
- Ganache
200 ml 200 Coconut cream
200 grams 200 Dark chocolate
Directions
- Preheat an oven to 150, grease and line a cake tin.
- Sift together the flour, cocoa powder, baking soda and baking powder. Whisk in the remaining ingredients besides the boiling water until well combined. Whilst whisking, pour in the boiling water. The mixture should be smooth and quite runny.
- Pour the mixture into the prepared cake tin and bake for 70 minutes, or until the cake bounces back and a skewer comes out clean. Once cooked, allow the cake to cool for 15 minutes before transferring to a wire rack to cool completely.
- Ganache
- Place the chocolate in a heat proof bowl over a pot of boiling water and melt. Add the cream and mix to combine. Pour over the cake whilst the mixture is still warm (it’ll set slightly afterwards).
