I love my Mud Cake. The best ones are the soft and fudgy ones I reckon. Mud cakes should be like a fudge cake and this is what I wanted to create when making my own. Except I also wanted to keep it as low-carb as possible with less calories compared to a traditional mud cake.
This recipe didn't disappoint. Seriously delicious and moist you won't be disappointed.
PREPARE – Preheat a fan-forced oven to 160°C line a cake tin with baking paper and set aside.
MIX – Empty contents the dry ingredients into a large bowl. In a separate bowl, whisk together all liquid ingredients including the melted chocolate. Pour this wet mix into the dry muffin mix and gently combine.
PORTION – Pour the cake mix into the cake tin and level off.
BAKE – Place on the top shelf of your preheated oven, and bake for 20 minutes. Cake should firm but still moist. Poke with a knife to make sure the cake is fully baked. If not then bake for a further 5 to 10 minutes. After baking, remove tray from oven and let it cool.
MELT – melt the sugar-free chocolate and leave to cool to room temp.
MIX – stir in the cooled off melted chocolate with the whipped cream or your cream substitute and gently combine.
Pour the Ganache over the mudcake. Leave to set in the fridge for 30 minutes.