A mud cake differs from other chocolate cakes in that it is a dense cake with almost no crumbs. It is a cake with an intense taste that almost sticks to your palette, but in a good, chocolatey way. If you like airy, fluffy cake, this is NOT for you!
1,2ml baking powder
125ml cocoa powder
250ml chopped chocolate
10ml vanilla extract
375ml caster sugar
Preheat your oven to 170℃.
Spray and line a 22cm springform tin with baking paper.
Sift the flour, baking powder and cocoa powder into the bowl of a stand mixer fitted with the whisk attachment.
Add the butter, chocolate and milk to a saucepan and warm over medium heat. Stir occasionally so that the chocolate melts completely.
Take off the heat and allow to cool slightly and then stir in the vanilla extract.
Turn your mixer onto low speed and add the chocolate mixture to the dry ingredients.
Add the sugar to the dry ingredients and then add the eggs one at a time.
Mix well so that you have a smooth batter.
Pour the batter into the prepared baking tin, tap the baking tin on your counter so that the air bubbles escape and bake for one hour. Test whether the cake is done by inserting a toothpick into the centre.
Remove the cake from the oven and allow to cool completely in the tin.
Once cooled, remove from the tin and dust the cake with additional cocoa powder.