Chocolate Mud Cake Recipe (2024)

This is a soft, dense mud cake with a rich ganache icing. We serve the cake on its own or with cream and ice cream. Slices of the cake can be microwaved before serving to melt the ganache and form a chocolate sauce.

We use a combination of milk and dark chocolate in both the cake and ganache.

Mud Cake Ingredient Quantities for Various Pan Sizes (pdf)

Serves at least 16.

250g chocolate (we use 125g dark chocolate and 125g milk chocolate)
250g butter (if using unsalted butter, add 1/4 teaspoon salt with the butter)
1 teaspoon instant coffee granules/powder
188ml (3/4 cup) water
325g (2 cups plus 2 tablespoons) plain flour
30g (1/4 cup plus 2 teaspoons) cocoa powder
1/2 teaspoon bicarbonate of soda (baking soda)
550g (2 1/2 cups) caster sugar
4 large eggs (we use eggs with a minimum weight of 59g)
2 tablespoons (40ml) oil (we use a mild-flavoured oil, such as sunflower)
1 teaspoon (5ml) vanilla extract
125ml (1/2 cup) buttermilk

150g milk chocolate
150g dark chocolate
84ml (1/3 cup) thickened cream (35 percent fat)

Preheat oven to 160 degrees Celsius (not fan-forced).

Grease the side and base of a deep 23cm or 24cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper, extending the paper a few centimetres above the top rim of the pan.

Place 250g chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to lukewarm/room temperature. ©

Sift the flour, cocoa powder and bicarbonate of soda together into a very large bowl.

Add the caster sugar to the bowl with the flour mixture, and stir the ingredients together until well combined. For this recipe, we prefer to use a whisk to stir ingredients together.

In a medium bowl, place eggs, oil, vanilla and buttermilk.

Whisk the wet ingredients together until well combined.

Add the egg mixture to the flour mixture and stir until well combined.

Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition.

Pour mixture into prepared pan.

Bake for about 1 hour and 15 minutes (24cm pan) or 1 hour and 30 minutes (23cm pan). Insert a thin-bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out clean or with moist crumbs (not gooey batter) attached, the cake is ready.

Remove cake from oven, cover with a clean tea towel and allow to cool in the pan.

When the cake has cooled to room temperature, remove it from the pan. The top surface of the cake will probably have a crunchy crust, which you may wish to trim off. We turn the cake upside down to give a flat surface for icing.

Make ganache. Spread ganache over cake using a palette knife or flat-bladed knife.

We store the cake in an airtight container in the refrigerator and allow it to come to room temperature before serving.

Place chocolate and cream in a medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable consistency. ©

The following photo was submitted by Silvana C. Silvana made and decorated this large chocolate mud cake for her niece's 21st birthday. The stars were made by a cake decorator and finished by dipping in melted chocolate. White and dark chocolate panels were placed around the sides of the cake and it was finished with a bow.

Ingredients: Double the above quantities
Pan size: 12 inch (30.5cm) square
Baking time and temperature: 1 hour and 45 minutes at 160 degrees Celsius (not fan-forced), covered with baking paper.

The following photo was submitted by Jade, who made this cake for her brother-in-law's birthday party. The design is from Naughty Cakes by Debbie Brown.

The box was made from a layer of dark chocolate mud cake (above recipe), a layer of white chocolate mud cake, and a layer of madeira sponge cake. It was frosted with buttercream and covered with fondant. The box flaps were made from pastillage and decorated with fondant flowers. The lady was made from dark chocolate mud cake (base) and modelling paste (torso, arms and head).

Pan sizes: 18cm square (for the box), half a Wilton 3D sports ball pan (for the base of the lady).
Baking times and temperatures: The dark chocolate mud cake square and half ball pan were baked at 150 degrees Celsius (fan-forced) for 1 hour and 15 minutes. The white chocolate mud cake square was baked at 150 degrees Celsius (fan-forced) for 1 hour and 10 minutes.

The following photo was submitted by Sandy H. Sandy made this Dora the Explorer cake for her daughter's birthday. The cake was frosted with chocolate ganache (hair), and white chocolate ganache coloured with chocolate colouring powder (skin). Dora's eyes, nose and mouth were made from chocolate.

Ingredients: Double the quantities in the above recipe
Pan size: 30cm square (the square cake was cut to shape)
Baking time and temperature: About 1 hour and 45 minutes at 160 degrees Celsius (not fan-forced), covered with baking paper.

The following photo was submitted by Alison C. Alison made this dark and white chocolate mud cake for her brother's wedding. The cake was iced with ganache and decorated with Belgian chocolate cigarellos.

Pan sizes: 28cm diameter (bottom tier), 23cm diameter (middle tier), 18cm diameter (top tier).
Ingredients: For the bottom tier, the quantities in the above recipe were multiplied by 1 1/2. The middle tier was made according to the above recipe. This white chocolate mud cake recipe was used for the top tier.

The following photo was submitted by Lukasz K., who made this cake for a friend's birthday. The top of the cake was levelled with ganache and then the cake was covered with fondant. The decorations were made from coloured fondant.

Pan: 25cm square pan. The sides of the pan were wrapped in three layers of paper and tied with string.
Baking time and temperature: 150 degrees Celsius (fan-forced) for about 2 hours.
Ingredients: The above quantities were multiplied by 1 1/2.

The following photo was submitted by Ashley K., who made this cake for her daughter's christening. The cake was iced with white chocolate ganache and decorated with ribbon and chocolate shavings.

Ingredients: The bottom tier was made using the above recipe. This white chocolate mud cake recipe was used for the top tier.
Baking times and temperatures: As specified in the corresponding recipes.
Pan sizes: 25cm diameter (bottom tier), 21cm diameter (top tier).

The following wedding cake photo was submitted by Louise. The chocolate mud cutting cake and cupcakes were iced with white chocolate ganache and decorated with lilac-coloured chocolate hearts.

Chocolate Mud Cake Recipe (2024)


What is mud cake made of? ›

What is mud cake made of? The best recipes are made with real chocolate, butter, fresh eggs, sugar, self-raising flour, and a little baking powder. Cocoa powder is often used in the cake recipe.

Why is my mud cake dry? ›

Reducing sugar too much can cause a dry, tight texture as you have described. It is also possible that dividing the batter into two tins at too high baking temperature, especially in a fan oven, may have contributed to the cakes turning out so crumbly.

Why is my mud cake not cooked in the middle? ›

It's up to the cook, and it's all about getting the temperature and baking time right. If your mud cake isn't cooking in the middle, it needs longer baking. Often lower oven temperatures aren't too accurate; the longer slower baking won't hurt the cake.

Should mud cake batter be runny? ›

Runny mixture - Your mixture should be very thin and runny before pouring it into the baking tins. Cooking time - All ovens are slightly different so you may need to increase your cooking time slightly.

What is chocolate mud cake made of? ›

Combine 200g butter, chopped, 100g good-quality dark cooking chocolate (like Plaistowe Cooking Chocolate), chopped, 60mls (1/4 cup) water, 30g (1/4 cup) cocoa powder, sifted, 2 tbsp espresso instant coffee powder and 1 tsp vanilla essence in a medium saucepan.

How do you keep mud cake moist? ›

Use Baking Strips.

If you're baking a dense cake, like a mud cake or a fruitcake, and it needs a long slow baking time, then using baking strips will protect the outside of the cake and slow down the browning of the crust so it doesn't dry out before the centre of the cake is done.

How long does chocolate mud cake last? ›

Storage: Wrap twice in cling film and keep at room temperature if using soon or can be stored in the fridge for 3 weeks. This cake is also very suitable for freezing, add a layer of foil over the two layers of cling film for freezing. Can be frozen for up to 6 months.

Why does my mud cake crack on top? ›

The oven temperature is too high

If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.

How long does mud cake stay fresh? ›

How long does mud cake last? You can keep the mud-cake unrefrigerated in an air-tight container for up to 7 days. However, It will stay freshest in the refrigerator and may keep for an extra few days. I personally think the mud cake tastes better on the second day after baking.

Does mud cake contain egg? ›

Wheat Flour, Sugar, Water, White Chocolate Compound (8%) (Sugar, Vegetable Fats, Emulsifiers (Lecithin (Soy), 492), Milk Solids, Natural Flavour), Canola Oil, Egg, Thickened Cream (Milk),Thickeners (1422, Guar Gum), Dark Chocolate Compound (Milk, Soy), Raising Agents (Sodium Bicarbonate, 541, 452), Salt, Preservative ( ...

How do I make my cake more moist? ›

Seven Bakery Secrets to Incredibly Moist Cakes Every Time
  1. Use Buttermilk Instead of Milk.
  2. Add Vegetable Oil.
  3. Use Instant Clearjel or Instant Pudding Mix.
  4. Use the Right Recipe.
  5. Don't Overbake.
  6. Bake in Sheet Pans Instead of individual Cake Pans.
  7. Use a Simple Syrup or Glaze.
Apr 23, 2021

How do you keep chocolate cake moist? ›

Adding extra wet ingredients like yoghurt or sour cream can really help your cake retain moisture, especially if you're cooking with chocolate which is notorious for drying out a bake.

Can I use both butter and oil in cake? ›

Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.

How do you know if a cake is moist or undercooked? ›

If the toothpick is wet with batter, it is undercooked. If it comes out with a few moist crumbs, it is perfectly done. If the toothpick is completely clean and was a bit hard to insert and remove or your cake is visibly dry or has very dark edges then it is overdone.

Is my cake too moist or undercooked? ›

If you slice your cake into layers and have a particularly dense/wet/stodgy patch in the middle, that's also a sign that the cake isn't done. A fully cooked cake should be even in texture across the whole cake layer, the crumb should look even, not darker or wetter in patches.

Can you eat slightly undercooked cake? ›

First, if your oven presents you with an undercooked cake, do not eat it. Per Healthdigest, consuming undercooked eggs is a one-way ticket to foodborne illness. That being said, you don't need to throw out the cake and start over, either.


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