Indulge in this rich, fudgy Amarula Mud Cake from renowned culinary journalist Janny van der Heijden. Infused with creamy Amarula liqueur, it's a chocolate lover's dream topped with silky ganache.
Ingredients for the Mud Cake
- 150 grams butter
- 100 grams dark chocolate
- 100 grams sugar
- 100 grams brown sugar
- 50 grams cocoa
- 150 ml Amarula
- 175 grams flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- salt
- 3 eggs
Ingredients for the Chocolate Ganache
- 200 grams dark chocolate
- 100 ml whipped cream
- 100 ml Amarula
- pinch salt
- 1 heaped tablespoon soft butter
Baking Instructions
- Preheat the oven to 160°C. Melt butter, chocolate, and Amarula in a bain-marie over low heat. Stir in both sugars and cocoa until smooth and glossy. Remove from heat and cool for 5 minutes.
- Grease a 20 cm springform pan with butter and line the bottom with baking paper.
- Sift flour, baking powder, baking soda, and a pinch of salt.
- Beat in eggs one at a time to the cooled chocolate mixture. Gently fold in the flour mixture until no lumps remain.
- Pour batter into the prepared pan and bake for 40-45 minutes, until a skewer inserted comes out clean.
- Cool in the pan briefly, then remove the ring and cool completely.
Chocolate Ganache
- Chop chocolate and place in a bowl. Heat cream and Amarula, pour over chocolate, and let sit for 1 minute. Stir until smooth, then mix in butter.
- Let ganache cool to room temperature, stirring occasionally, then spread over the cooled cake.
Enjoy this luxurious treat!
