I made this cake a couple years ago for a friend’s birthday. This is one of the recipes I’ve missed most, another one a friend sent me. Too bad it would kill my boyfriend. It is the best chocolate mud cake I have ever had. Don’t believe me? Give it a go.

Note: If you are after a Paleo Chocolate Mud Cake recipe, this may be more suitable for you! I promise this is just as good, if not better, not to mention a healthier recipe too! I have also baked a novelty cake out of this recipe, a cricket ball.

Ingredients:
1 cup plain flour
1 cup self-raising flour
1/2 cup dark cocoa powder
1/2 tsp bicarbonate soda
2 1/2 cups sugar
250g dark chocolate, chopped
250g butter
3/4 cup water
1/2 cup buttermilk
2 tbsp oil
4 eggs

icing:
200g dark chocolate, chopped
200g butter

• Preheat oven to 160 degrees. Brush a deep, 23cm square tin with melted butter or oil. Line base and sides with baking paper, extending at least 2cm above the rim.
• Mix flours, cocoa and bicarbonate soda in a large bowl. Stir in sugar and make a well in the centre.
• Put the chocolate and butter in a pan. Add water and stir over low heat until butter and chocolate melt together. Using large metal spoon, gradually stir chocolate mix into the dry ingredients.
• Whisk together the buttermilk, oil and eggs in a large jug and add to the cake mix. Stir until ingredients are well-combined and smooth. Pour mix in the baking tin and bake for approximately 1hour and 40 minutes. Leave cake in the tin to cool completely.

Icing:

• Combine Chocolate and butter in a small pan and stir over low heat until smooth. Cool to room temperature, stirring often, until the mix is thick enough to spread (you may put it in the fridge to speed it up a little). Turn the cake upside down so that the top is flat and spread icing completely over the cake, allowing the icing to set slightly before serving.