How To: Mint Chocolate Mud Cake

Hi Nibblers!

Do you ever have those moments in your life where you just want a chocolate fix? I sure have. Several times in fact. When the moment comes, all I can think about is chocolate cake dipped in a chocolate sauce, soft and warm, oozing more chocolate from it’s centre.  Have I got you salivating yet? To make the chocolate cravings even worse is the thought of all that deliciousness plays in slow motion in my head. It makes it incredibly irresistible. This lapse in my diet (New Year’s resolutions down the drain already), happened not so long ago. I searched my pantry, far and wide and stumbled upon some Cadbury Dairy Milk Mint Bubbly and I knew from that moment that I was going in for the ‘Mint Chocolate Mud Cake.’ It’s super easy to make so here’s how!

How To: Mint Chocolate Mud Cake
Makes 1x 20cm round cake

What you’ll need:
For the cake base
– 50g unsalted butter (softened)
– 180g self – raising flour (sifted) – all purpose will do, just remember to add a pinch of salt
– 100g sugar
– 2 tsp. vanilla essence
– 2 tsp. baking powder
– 250mL of milk
– 2 eggs
– 80g cocoa powder (sifted)
– 55g Cadbury Dairy Milk Mint Bubbly roughly crushed
For the mint ganache:
– 100g Cadbury Dairy Milk Mint Bubbly
– 100g thickened cream

How To:
1. Pre-heat oven to 150 degrees Celsius or 300 degrees Fahrenheit
2. Line or lightly grease cake tin with baking paper or butter then set aside
3. Beat sugar and butter in a mixing bowl until light and fluffy (approximately 3 minutes on high)
4. Add eggs and beat  until well combined
5. Add vanilla essence and stir
6. Add half the cocoa, milk and flour and mix until well incorporated
7. Add the rest of the cocoa, milk and flour
8. Fold in crushed Mint Bubbly bits
9. Once mixed, place cake mixture into cake tin and bake for 35-45minutes or until cake is cooked (Check by placing a clean skewer into the cake and ensure it comes out clean)
10. Set aside on a cooling rack to cool for about 30 minutes
11. While cake is cooling, prepare ganache by melting Cadbury Mint Bubbly and thickened cream together over a double boiler
12. Stirring occasionally until ganache is smooth as possible
13. When ready, pour ganache over chocolate cake and enjoy!

I loved how this cake turned out. It was moist and the decadence of the minty ganache just took the whole experience up a notch. Super easy to make and enjoy with the rest of the family. It tastes great the next day as well so feel free to refrigerate in an air tight container or leave on the counter for no more than two days covered at room temperature. If you give this recipe a try and just have any queries, make sure to comment below!

Nibble Away,
Jo

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