Chocolate mud cake with Nutella ganache

Ingredients

For the Mud Cake:

• 180 g dark chocolate (~60% cocoa), chopped
• 140 g salted butter
• 80 ml vegetable oil
• 200 g caster sugar
• 100 g light brown sugar
• 3 eggs
• 35 g cocoa powder
• 200 g plain flour
• ½ tsp salt
• 1 tsp baking powder
• 300 ml boiling water

For the Nutella Ganache:

• 300 g Nutella
• 180 ml heavy cream

Optional Toppings:

• Chopped hazelnuts or Ferrero Rocher chocolates
• Extra Nutella drizzle

Instructions

1. Bake the Mud Cake
   • Preheat your oven to 160 °C (320 °F). Grease and line an 8″ or 9″ round cake tin.
   • Melt dark chocolate and butter together.
   • Stir in oil, sugars, eggs, then cocoa, flour, salt, and baking powder.
   • Finally, mix in boiling water until smooth.
   • Pour into the tin and bake for 45–55 minutes or until the center is just set. Cool fully .
2. Prepare the Nutella Ganache
   • Warm the heavy cream until simmering.
   • Pour over Nutella and whisk until silky and smooth. Let cool to slightly thicken .
3. Assemble & Decorate
   • Pour the ganache over the cooled cake, allowing it to drip down the sides.
   • If desired, spread extra Nutella and sprinkle chopped hazelnuts or Ferrero Rocher on top