Try our newest mix!

The new Choc Fudge Brownie gluten, dairy free, and low FODMAP.


Chocolate Mud Cake with Sour Cream Frosting and Cherry Compote

Ingredients for the Sponge

  • 550gm YesYouCan Chocolate Mud Cake Mix
  • 100ml Water
  • 100gm eggs
  • 100ml oil ( Grapeseed oil or vegetable oil)


    1. Preheat oven to 160°C (fan forced) or 180°C (conventional oven).
    2. Combine water, eggs, oil, add YesYouCan Chocolate Mud Cake Mix in a small mixing bowl.
    3. Fold mixture with a wooden spoon. Scrape down sides of bowl. Pour batter into the cooled cracker crust and bake for approximately 20 - 25 mins.
    4. The middle of the cake should be still soft. Let it completely cool. Refrigerate for 30 mins.

    Ingredients for Sour Cream Frosting

    • 125gm sour cream
    • 90gm icing sugar
    • 10gm vanilla paste
    • 60gm butter (soft)


      1. Sift icing sugar.
      2. Mix butter and sugar until soft and creamy.
      3. Add vanilla extract.
      4. Fold in the sour cream delicately.

      Ingredients for Cherry Compote

      • 150gm tinned cherries (Pitted)
      • 50ml water
      • 20gm sugar
      • 7gm cornflour
      • 5gm almond extract
      • 10ml Lime juice


        1. Combine cornstarch and water and stir to fully combine.
        2. In a medium heavy sauce pan, combine cherries, lemon juice, water/cornstarch, sugar; stir to fully combine.
        3. Bring the mixture to a boil and lower the heat to low, crushing the cherries, allowing it to lightly simmer for 5- 8 minutes; stir frequently, until compote is glossy.
        4. Add the almond extract and mix. Let it cool.

        For the Assembly of the Pie

        1. Cut the cake into 3 equal layers
        2. Fill each layer with the sour cream frosting and cherry compote.

        Search our shop