Chocolate Mud Cake

This recipe is really quite fun to make and feed to friends -- a firm favorite with anyone who tries it. I always love the surprise on peoples' faces when they realize it's made with eggplant which provides such a great mud cake-like texture.

Make, bake and enjoy!


(use organic ingredients where possible)

  • 1 medium eggplant
  • 1 cup dark chocolate (or any kind of chocolate preferred)
  • 2 tbsp extra virgin coconut oil 
  • 10 medjool dates, pitted 
  • 3 tbsp cacao powder 
  • ¼ tsp sea salt 
  • 2 tbsp maple syrup
  • ½ tsp baking soda 
  • 2 tsp baking powder 
  • 1 cup gluten-free flour 


  1. Preheat oven at 400°F (200°C).
  2. Steam eggplant, weigh out 370 grams.
  3. In a separate small saucepan or double-boiler, melt chocolate and coconut oil together. 
  4. Blend dates, cacao powder, salt, maple syrup, bicarb soda, baking powder, and flour into a food processor.  
  5. With a slightly oiled spoon, scoop mixture into an oiled/floured/lined muffin molds. 
  6. Bake for 8 to 10 minutes.
  7. Remove and leave to cool for 15 minutes before turning out onto a wire rack to cool and harden further. Cover with icing, or serve 'as is' with coconut yogurt and fresh fruit. 
Featuring: Chef Daniel Shine
Audio Languages: English
Subtitles: English