Black Forest Mud Cake

  • 24 Jul - 30 Jul, 2021
  • Mag The Weekly
  • Cookery


· 200 g dark chocolate

· 300 g unsalted butter

· 500 g sour cream

· 1 cup self-rising flour

· 1 cup plain flour

· 100 g dark cocoa

· 5 eggs

· 250 g caster sugar

· 200 g brown sugar

For Chocolate and Cherry Frosting

· 250 g unsalted butter

· 320 g icing sugar

· 1 teaspoon vanilla extract

· 75 g cocoa powder

· 315 g cherry jam


Preheat oven to 160°C. Grease a cake pan and line base and sides with baking paper. Place chocolate and butter in a bowl over a saucepan of gently simmering water, stir until smooth. Cool for 10 minutes. Place remaining ingredients in a bowl. Add the chocolate mixture and mix until smooth. Pour into prepared pan and bake until a skewer inserted into the centre comes out clean with a few moist crumbs. Invert onto a wire rack to cool completely. For the frosting, beat butter and sugar together in a bowl until pale. Beat in vanilla and cocoa. Spread over the cake and drizzle over cherry jam. Scatter with fresh cherries, to serve.