Chocolate Mud Cake

A wickedly indulgent dessert perfect for any guilt-free celebration!

Serves: 16

Prep Time: 1 hour Cook Time 50-60 minutes

Ingredients for the cake:

  • 1 Cup Butter
  • 1 Cup Lakanto Monkfruit Classic Sweetener
  • 1 Cup Water
  • 2 whole Eggs
  • 1 Cup Self Raising Flour
  • 1 ½ Cups Plain Flour
  • ¼ Cup Cocoa Powder
  • 200g Dark Unsweetened Chocolate (See our Lakanto Chocolate recipe)

Ingredients for the ganache:

  • 200ml Full Fat Cream
  • 100g Dark Chocolate
  • 2 Tbsp Monkfruit Classic Sweetener
Ingredients for the tulle bark: 
  • 3 Egg Whites
  • ½ Cup Lakanto Monkfruit Golden Sweetener
  • Pinch Salt
  • ½ Cup Plain Flour
  • 2 tsp Cocoa Powder
  • ¼ Cup Butter Melted

Method:

  1. Pre-heat the oven to 160c fan assisted (No fan – 180c)
  2. Prepare a 9 inch cake tin with butter to line the sides and base
  3. In a medium pot melt the butter chocolate and classic sweetener
  4. Whisk the mixture until smooth then add the cocoa and water
  5. Next mix the flours, and sieve
  6. Add the whole eggs to chocolate mix and then fold in the dry ingredients
  7. Pour into the cake mould and bake for 50 minutes, check the cake with a wooden skewer, when it comes out clean the cake is cooked.
  8. Remove from the tin and allow to cool on a rack covered with a clean cloth
  9. Next make the Ganache by heating the cream and adding the chocolate and Sweetener in a pot over a medium heat (Do not Boil) Allow to cool until it starts to thicken.
  10. Cut the cake in two giving you two layers, spread ¼ of the ganache on one layer and place the other half on top.
  11. Spread the remaining ganache over the top and spread evenly allowing the ganache to flow over the sides and smooth out until the entire cake is covered.
  12. Place in the fridge and allow the ganache to set.
  13. Next make the tulles by whisking the egg whites then the sweetener and butter and flour and cocoa with a pinch of salt allow to rest for 5-10 minutes
  14. Preheat the oven to 160c fan assisted
  15. Using a palate knife thinly spread the mixture on either silicone paper or non-stick parchment move onto your baking tray
  16. Bake for 5-7 minutes – once cooked quickly cut to your desired size 5cm x 5cm is best then use a small thin piece of dowel to roll the bark allow to cool
  17. Finally put these around the sides of the cake should make approx. 40 bark rolls, Finish the cake with fresh fruit or more chocolate.

Related Recipes