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
Course: DessertCuisine: AustralianDifficulty: Medium, Hard
Servings
16
servingsPrep time
30
minutesCooking time
1
hour10
minutesCalories per serve
328
kcal
Cook Mode
Keep the screen of your device on
Ingredients
230 grams Flour
85 grams Cocoa powder
2 tsp Baking soda
1/2 tsp Baking powder
400 grams Caster sugar
250 ml Soy milk (or something with a bit of fat)
125 ml Oil
2 Egg replacer “eggs” (I’ve use a 1-1 ratio with egg replacer)
1 tsp Salt
1 tsp Vanilla essence
250 ml Boiling water
- Ganache
200 ml Coconut cream
200 grams 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).
