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Spooky chocolate mud cake

  • 4.67 Star
    rating
  • Timer Prep 70 min
    Cook 30 min
  • Chart 774.0 cal/
    serving
  • Chef hat Hard
    effort

Preparation

Sift the cocoa powder. Finely chop the milk chocolate. Finely chop the dark chocolate. Soften the salted butter. Sift the icing sugar.

Method

  1. 1 To make the cakes, heat the oven to 180°C/160°C fan/gas 4 and boil the kettle.
  2. 2 Grease 3 x 20cm cake tins with a little oil and line the bases and sides with baking parchment.
  3. 3 In a large bowl, combine the flour, cocoa, bicarbonate of soda and sugar.
  4. 4 Squeeze any lumps of sugar through your fingers until you’re left with a loose, sandy texture.
  5. 5 Whisk the buttermilk, vanilla extract, eggs and oil in a jug and pour into the dry ingredients.
  6. 6 Add 150ml hot water to the bowl, then whisk until you have a smooth, runny batter.
  7. 7 Divide evenly among the tins and bake for 25-30 minutes, until cooked through.
  8. 8 A skewer inserted into the centre of the cakes should come out clean when they’re ready.
  9. 9 Leave to cool for 15 minutes in the tins, then turn out onto a wire rack and leave until completely cold.
  10. 10 Now make the icing.
  11. 11 Melt the chocolates in a bowl, in 20-second bursts, in the microwave.
  12. 12 Set aside to cool a little. Put the butter, icing sugar, cocoa and milk into a large bowl and beat until smooth.
  13. 13 Add the melted chocolate and beat again.
  14. 14 Cover and leave at room temperature until you’re ready to assemble the cake.
  15. 15 Using an 8cm plate as a template, cut a circle from the middle of one cake and carefully remove it.
  16. 16 Crumble it to fine crumbs, then set aside.
  17. 17 Place a whole sponge on a cake plate or stand and spread with a layer of icing.
  18. 18 Sit the cake ring on top and fill the middle with halloween sweets.
  19. 19 Spread a little icing over the sponge ring and top with the final cake.
  20. 20 Use the remaining icing to cover the outside of the cake – it doesn’t have it be too neat.
  21. 21 Press the cake crumbs all over the top and sides of the cake, to create a ‘muddy’ surface. (it’s best to do this straightaway while the icing is wet).
  22. 22 Press creepy crawlie sweets all over the cake.
  23. 23 The cake can be made up to a day ahead, but add the sweets just before serving.
  24. 24 Any leftovers will keep in a cool place for up to 3 days.

3 Reviews

  • Roxy

    Awesome

  • Liam

    Very nice

  • Tasiya

    This looks fun for a party