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Side view of a dark chocolate mud cake with ganache, showing dense fudgy texture in a single layer cake

Dark Chocolate Mud Cake with Ganache (6 -inch Single Layer)

Chef Tripti
A rich, dense chocolate mud cake made with real melted dark chocolate and finished with a smooth dark chocolate ganache. This single-layer, 6 -inch cake has a fudge crumb and deep chocolate flavour.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Ganache 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 416 kcal

Equipment

Ingredients
  

Cake Mix

  • 3 Eggs
  • 200 g Caster sugar
  • 60 g Butter unsalted block butter
  • 125 g Flour
  • 38 g Cocoa powder
  • 63 g Dark chocolate 70 -80% cocoa solids
  • 2 teaspoon Cardamom powder

Ganache

  • 150 g Dark chocolate 70 - 80% cocoa solid
  • 150 ml Double cream
  • Candied blood orange

Instructions
 

Cake

  • Coat the inside of the 6-inch cake tin with butter, then line it with parchment paper.
  • Cut the butter into small cubes. Roughly chop the chocolate.
  • Sieve the flour and cocoa powder.
  • Preheat the oven to 180ºC (fan assisted)
  • In a bowl, beat the eggs and sugar until pale.
  • Heat water in a small pot and place a small glass or metal bowl over it. Melt the butter in the bowl. Once the butter is melted, add the chocolate. Remove the pot with the bowl from the heat and mix the melted chocolate and butter together.
  • Add the chocolate/butter mix to the egg/sugar mix. Combine together.
  • Add the flour/cocoa mix and the cardamom powder. Fold gently to combine until no dry flour is visible. Do not overmix.
  • Transfer into the lined cake tin. Pat the tin on a work surface to evenly distribute the cake mix. Bake in the oven for 30 minutes.
  • After 30 minutes, check the cake with a skewer. Note - it will not come out 100% clean. You will have a little smear of chocolate. It will just be a bit of runny chocolate, not cake batter.
  • Leave the cake to cool down in the tin for 10 minutes. Then transfer the cake to a wire rack to cool.

Ganache

  • Chop the dark chocolate into small pieces and transfer it to a bowl.
  • Heat the cream in a pot until hot and steaming. Don't let it boil.
  • Pour the hot cream over the chopped chocolate and mix to combine, until it becomes a smooth and glossy chocolate sauce (use a spatula, not a whisk)
  • Leave it to rest at room temperature for about 10 minutes or so; this will thicken the ganache and make it easier to frost the cake.
  • Using a spatula, transfer ganache onto the now-cooled cake and spread evenly.
  • Serve with the garnish of your choice, or with candied blood orange skin as I have done.

Nutrition

Calories: 416kcal (21%)Carbohydrates: 60g (20%)Protein: 4g (8%)Fat: 19g (29%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 22mg (7%)Sodium: 67mg (3%)Potassium: 293mg (8%)Fiber: 5g (21%)Sugar: 36g (40%)Vitamin A: 289IU (6%)Vitamin C: 1mg (1%)Calcium: 80mg (8%)Iron: 5mg (28%)

NOTES

Nutritional values are for guidlines online, generated by the Spoonacular API.
Keyword 6 inch chcolate cake, celebration chocolate cake, chocolate ganache cake, chocolate mud cake with gananche, dark chocolate mud cake, fudgy chocolate cake, rich chocolate cake, single layer chocolate cake
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