National Chocolate Week – Mud Cake

Looking for a weekend baking project? Something to indulge your love of chooclate? Its National Chocolate Week from 12th – 18th October 2015. We’ve made this cake to celebrate. We decided to call this cake Mud Cake as it is extremely fudgy like a brownie. We include beer in this Mud Cake for extra depth of flavour, and it works extremely well. We used the Innis and Gunn Rum Finish. The chocolate ganache on top is thick and luxurious. An extremely decadent cake but simple to make. So check out our National Chocolate Week – Mud Cake.






The Ingredients:

The Cake:

220g NEILL’S® Plain Flour

80g Cocoa Powder

200g Caster Sugar

1tsp Baking Powder

175g Sour Cream

115ml Vegetable Oil

1tbsp Vanilla Extract

2 Eggs

100ml Warm Water

80ml Innis and Gunn Rum Finish Beer

The Ganache:

175g Double Cream

115g Dark Chocolate

115g Milk Chocolate (You can use all dark or all milk if you choose)

Recommended Equipment:

Sage Appliances Scraper Mixer Pro





The How-To:
Preheat oven to 175c.
Grease and line a standard 9-10 inch cake tin.
Sieve all the dry ingredients into the mixer or a large bowl.
Start folding the sour cream, oil, water, beer, eggs and vanilla extract.
Slowly fold the mixture together until its consistently mixed together and you can no longer see any loose ingredients.
You can use a mixer for this part of the process if it includes a speed for folding. We use the Sage Appliances Scraper Mixer Pro which includes this brilliant feature.
Transfer the cake batter into the prepared cake tin.
Bake in the centre of the oven for 30 mins or until a skewer inserted comes out without any uncooked batter. It may still show some chocolate as the cake is very moist and fudgy. Do not over cook.
To make the ganache heat the cream in a saucepan or microwavable bowl until it begins to simmer.
Chop the chocolate into small pieces. The smaller the better.
Place the chocolate in the bottom of the mixer bowl and pour over the warm cream.
Allow to sit for 2-3 mins. This gives the chocolate time to melt.
Turn the mixer on its lowest setting and mix until the ganache becomes thick, glossy and smooth.
Pour over the cake while still slightly warm and allow to set.
You’re Done!


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.