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Rustic Coffee Mud Cake




  • 125g Cream
  • 175g Caster Sugar
  • 175g Unsalted Butter
  • 10g Sea Salt Flakes


  • 250g Unsalted Butter
  • 125g Icing Sugar
  • 200g Salted Caramel
  • (as above)
  • 40g Hot Water



  •  Mix the sugar, butter and chocolate in a saucepan and heat slowly and then add the coffee. Stir the mixture on a gradual heat until the sugar has dissolved, taking care to not let the mixture boil. Pour the mixture into a bowl and set aside to cool for 15 minutes.
  •  Whisk the eggs into the chocolate mixture, and gradually sift and combine dry ingredients.
  •  Pour into a greased 8 inch round cake tin with a baking paper lined base. Bake at 150°C for 1 hour or until cooked. Set aside to cool.
  • To make the Salted Caramel gradually dry melt sugar on low heat in a heavy bottomed pan.
  •  In a separate saucepan, heat the cream and bring to a low simmer.
  •  When the liquid sugar reaches a hazelnut brown and all the granules have melted start to add the cream and stir continuously. Once all the cream has combined with the sugar remove from the heat and transfer to a bowl to rest for 5 minutes.
  •  Add the butter in nobs and whisk until it has all dissolved and stir through salt.
  •  To make the Salted Caramel Filling, cream the butter and sugar together in a mixer and add the salted caramel. Gradually add hot water and when all the water is added beat on fast until light and fluffy.
  •  To make the Ganache, heat the cream and glucose over a low heat. When the cream comes to a low boil pour mixture over the chocolate in a bowl and mix until smooth and glassy.
  •  Once cake is completely cooled, carefully cut in half. Spread one half with the Salted Caramel frosting and sandwich back together.
  •  Stir ganache to ensure the consistency is pourable but not runny. Place cake on a cooling rack suspended over a tray and carefully and evenly pour the ganache over the entire cake. For a rustic look allow the ganache to trickle over the edges. Place a few handfuls of berries in the centre of your cake to decorate.
  •  Transfer the cake to your serving platter and serve.

To download a copy of the recipe click here.

Recipe provided by Angus Maxwell Stewart - The Flinders Street Project


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