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Chocolate mud cake

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Chocolate mud cake


250g unsalted butter

100ml milk

200g dark chocolate

250g self raising flour

250g caster sugar

1 tbsp. vanilla

40g cocoa powder

4 large eggs

150ml Langage Farm crème fraiche

1 tbsp. coffee granules

For the ganache

150g milk chocolate

150g dark chocolate

100ml Langage Farm double cream

50g unsalted butter

150ml Langage Farm double cream, whipped up with a little sugar



Preheat oven to 160ºC, grease and line a 23cm round loose bottomed cake tin, then set aside.

Melt the chocolate, butter, milk and coffee granules in a pan over a very low heat.  Once all melted down set to one side to cool down.

Sift flour and cocoa powder in a bowl, then add the caster sugar.  Fold into the chocolate mixture along with the lightly beaten eggs, vanilla and crème fraiche.

Pour the mixture into the prepared cake tin and bake in the oven for 60 to 70 minutes.  the cake is ready when a skewer comes out clean or with little moist crumbs sticking to it.  Set aside to cool completely in the tin.

To make the ganache, melt the ingredients together stirring continuously in a pan over little heat.  Set aside to cool at room temperature.

Spread the ganache all over the cake and leave to chill in the fridge.  Slice the cake and add a dollop of whipped double cream – simply delicious!


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