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Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Chocolate Mud Cake with Chocolate Ganache Icing
Chocolate Mud Cake with Chocolate Ganache Icing
Cakes

Chocolate Mud Cake with Chocolate Ganache Icing

4.3
20 mins
35 mins
Easy
14

Deliciously moist and rich, this is definitely THE best cake for chocolate lovers. One piece is never enough!

Keep my screen awake
  • Ingredients
  • Method
Ingredients
  • 1 Tbsp fresh lemon juice
  • 1 cup Meadow Fresh Original Milk (250ml)
  • 250g dark chocolate, roughly chopped
  • 1 cup hot strong coffee (can be strong instant) (250ml)
  • ½ cup vegetable oil (125ml)
  • 2 cups Edmonds Standard Grade Flour (300g)
  • 1 cup Chelsea Dark Cane Sugar or Chelsea Raw Sugar (200g)
  • ½ cup cocoa powder (40g)
  • 2 tsp Edmonds Baking Soda
  • 1 tsp Edmonds Baking Powder
  • 2 eggs

CHOCOLATE GANACHE ICING

  • 400g dark chocolate, broken into pieces
  • 1 cup Meadow Fresh Original Cream (250ml)
Additional tips

Chelsea LoGiCane™ Low GI Sugar can be used in this recipe in place of the dark cane or raw sugar.

Chelsea Products in Recipe
White Sugar

White Sugar

The uniform size of the...
Raw Sugar

Raw Sugar

This natural granulated...
Reviews
152

What did you think of this recipe?

Method
Preheat oven to 170°C bake / 150°C fan bake. Grease 2 x 20-21cm round cake tins and line with baking paper.
Mix lemon juice with Meadow Fresh Original Milk and set aside.
Place chocolate, hot coffee and oil in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and mixture is smooth. Cool.
In a large bowl, mix together Edmonds Standard Grade Flour, Chelsea Dark Cane Sugar or Chelsea Raw Sugar, cocoa powder, Edmonds Baking Soda, and Edmonds Baking Powder.
Mix the eggs and soured milk into the cooled chocolate mixture. Combine thoroughly, then whisk into the dry ingredients.
Divide mixture evenly between prepared tins and bake for 35-40 minutes. When tested, fudgy crumbs should adhere to a skewer (this is the desirable sticky mud cake consistency). Cool for 15 minutes in the tins, then turn out onto a wire rack to cool completely.
When cold, sandwich the cakes together with half of the chocolate ganache icing. Use the remaining ganache to ice the top of the cake.
Chill the frosted cake and serve with softly whipped cream or thick yoghurt.
CHOCOLATE GANACHE ICING : Place chocolate and Meadow Fresh Original Cream in a saucepan and stir over medium heat until chocolate is melted and mixture is smooth. Allow to cool a little then refrigerate for 30-40 minutes, until the mixture is a thick spreadable consistency.
Additional tips

Chelsea LoGiCane™ Low GI Sugar can be used in this recipe in place of the dark cane or raw sugar.

Reviews
152

What did you think of this recipe?

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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