Nut-Free Chocolate Mudcake

Indulge in the decadence of this Nut-Free Chocolate Mudcake, the perfect dessert for rich, chocolatey satisfaction without the worry of nuts. Made with a luxurious blend of melted dark chocolate, unsalted butter, and two types of sugar, this dense and moist cake is a chocolate lover's dream. Simple pantry staples like plain flour and cocoa powder are paired with silky milk and a hint of vanilla to create an irresistibly smooth batter. Baked to perfection, this mudcake boasts a velvety texture and deep cocoa flavor, ideal for special occasions or a delightful treat any day. Ready in just under two hours with minimal prep, this nut-free bake is both easy to prepare and completely crowd-pleasing. Dust it with cocoa powder or pair it with whipped cream or vanilla ice cream for the ultimate finish! Perfect for those with nut allergies, it's a show-stopping dessert everyone can enjoy.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 12

Ingredients

• 250 grams unsalted butter
• 200 grams dark chocolate
• 250 grams caster sugar
• 100 grams brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 150 grams plain flour
• 50 grams cocoa powder
• 1 teaspoon baking powder
• 125 milliliters milk
• 0.5 teaspoon salt

Directions

Step 1

Preheat your oven to 160°C (320°F) and grease a 9-inch (23 cm) round cake pan. Line the base with baking paper for easy removal.

Step 2

In a heatproof bowl, combine the unsalted butter and dark chocolate. Place the bowl over a pot of simmering water (double boiler method) and stir until both the butter and chocolate are completely melted and smooth. Remove the bowl from the heat and let it cool slightly.

Step 3

In a large mixing bowl, add the caster sugar, brown sugar, and vanilla extract. Mix well to combine.

Step 4

Add the eggs one at a time into the sugar mixture, beating well after each addition until the mixture is thick and creamy.

Step 5

Sift together the plain flour, cocoa powder, and baking powder into the egg mixture. Add the salt and gently fold the dry ingredients into the wet mixture until just combined.

Step 6

Gradually pour in the melted chocolate and butter mixture into the batter, folding gently until well incorporated.

Step 7

In a small jug or bowl, combine the milk with the batter, folding gently until the mixture is smooth and no lumps remain.

Step 8

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 80-90 minutes, or until a skewer inserted into the center of the cake comes out mostly clean with just a few moist crumbs attached.

Step 10

Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Step 11

Once cooled, dust with additional cocoa powder or serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Nutrition Facts

Serving size	1290.7 grams (1290.7g)

Amount per serving	% Daily Value*
Calories	5222

Total Fat 303.10g	389%
Saturated Fat 170.80g	854%
Polyunsaturated Fat 0.30g
Cholesterol 1137mg	379%
Sodium 2005mg	87%
Total Carbohydrate 621.30g	226%
Dietary Fiber 36.70g	131%
Total Sugars 454.40g
Protein 64.30g	129%

Vitamin D 180IU	899%
Calcium 601mg	46%
Iron 41mg	227%
Potassium 2940mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 4.7%

Carbs: 45.4%