This is my ultimate go-to chocolate cake recipe. It is relatively quick and easy to make, and always turns out wonderfully. I have tried many mud cake recipes over the years but none have come close to this one. I was very lucky to receive the original recipe from a close friend, and only made some slight changes such as reducing the sugar content and simplifying the method. You don’t have to worry about creaming butter and sugar or sieving flour multiple times for this recipe, which is one of the best things about it.
I made this as a second cake for Natalia’s birthday dinner (see previous post) when she informed me on the day that she would need two cakes. I was aiming for more of a chocolate/cherry flavour by adding cherry brandy to the mix but the dominating flavour was definitely chocolate. I did this once before in my Black Forest Cake, but I wouldn’t bother again unless I find a concentrated natural cherry extract or flavouring. It still tasted as moist and delicious as ever though, and I got some very good feedback from those who tried it (“Best chocolate cake I’ve had in Australia” said Nat’s Brazilian boyfriend Neco – and his favourite just happens to be chocolate cherry cake!).