The Best Chocolate Mud Cake (most popular!)

You only need one chocolate mud cake recipe… and this is it! It really is the best chocolate mud cake recipe ever! Dense, rich and oh-so-delicious!

Everybody needs an amazing chocolate mud cake recipe in their life, don’t they! There always comes a time when the only answer to your problems is a slice of a really, really good chocolate cake. And that is where this recipe comes in! This is hands-down the best chocolate mud cake you will ever make. I pinky promise!

Best Chocolate Mud Cake

This Chocolate Mud Cake is rich, dense and oh-so-amazing! It’s the only chocolate cake recipe I ever use now (and trust me, I’ve happily taste tested my fair share of chocolate cakes!).

Best Chocolate Mud Cake

When I make the ‘best chocolate mud cake’ I like to make it into a layer cake. The height it gets from the two layers looks amazing and the frosting in between keeps everything so moist… a chocolate lovers perfection!

Best Chocolate Mud Cake

Dividing the cake batter between two tins also reduces the cooking time – which is always a good thing! I mean, who on earth wants to stand around the oven waiting for the timer to go off?

Best Chocolate Mud Cake

Best Chocolate Mud Cake

Promise me that you’ll save this recipe, soΒ when you’re having an awful day and the only thing that will cheer you up is a slice of the very best chocolate mud cake, you’ll be totally prepared! This is way more than a chocolate mud cake – it’s a mood booster, a sugar-hit and a best friend… all in one delicious bite!

Best Chocolate Mud CakeΒ xxxx

My Favourite Chocolate Cake!

You only need one chocolate mud cake recipe... and this is it! It really is the best chocolate mud cake recipe ever! Dense, rich and oh-so-delicious!
Course birthday cakes, Cakes, Chocolate
Cuisine Baking, Birthday, Cake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Author Bake Play Smile

Ingredients

  • CAKE:
  • 1 3/4 cup (220g) plain flour
  • 1 3/4 cup (350g) caster sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsps bi-carb soda
  • 1 tsp salt
  • 1 cup (250ml) buttermilk
  • 1/2 cup (125ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 tsp vanilla essence
  • 1 cup (250ml) hot strong coffee
  • MILK CHOCOLATE FROSTING
  • 290 g unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) icing sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 3-5 tbs (45-75ml) milk
  • 1 tsp vanilla essence
  • 1/2 tsp salt optional

Instructions

  1. Preheat oven to 180 degrees celsius.
  2. Grease two 9 inch round cake pans and line with baking paper.
  3. Sift the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into a bowl and set aside.
  4. Using beaters or a stand mixer, mix the buttermilk, oil, room temperature eggs and vanilla in a large bowl until well combined.
  5. Slowly add all of the dry ingredients to the wet ingredients with the mixer on low.
  6. Pour in the coffee and mix.
  7. Divide the batter equally between the baking pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean (don't overcook the cake - you want it to be nice and fudge-like!).
  8. Allow to cool completely.
  9. To make the frosting beat the butter on high speed until smooth and creamy (this will take a couple of minutes).
  10. Reduce the speed to low and slowly add in 3 and a half cups of icing sugar as well as the cocoa powder.
  11. Beat until the sugar and cocoa have been completely mixed into the butter (again this will take a couple of minutes).
  12. Turn the mixer up to medium speed and add in the vanilla and the milk.
  13. Beat on high speed for 1 minute.
  14. If your frosting isn't thick enough, feel free to add in the remaining 1/2 cup of icing sugar.
  15. Add a tiny bit of salt to taste (optional).
  16. Spread a little frosting onto a serving cake plate (this will hold the cake in place).
  17. Carefully place one of the cakes on top of the icing (make sure the flat side is facing up).
  18. Using a spatula or flat knife, spread the top of the cake with frosting.
  19. Place the second cake on top (this time with the rounded side up) and spread the frosting evenly onto the top and the sides of the cake.
  20. Decorate with fresh strawberries or any preferred toppings.
  21. Store in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days. Please note that keeping the cake at room temperature will result in a beautiful, moist texture.

 

Best Ever Chocolate Cake

My Favourite Chocolate Cake - Thermomix Method

You only need one chocolate mud cake recipe... and this is it! It really is the best chocolate mud cake recipe ever! Dense, rich and oh-so-delicious!

Course birthday cakes, Cakes, Chocolate, sweet
Cuisine Baking, Birthday, Cake, cakes, Chocolate
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Author Bake Play Smile

Ingredients

For the cake

  • 220 g (1 3/4 cups) plain flour
  • 350 g (1 3/4 cups) caster sugar
  • 65 g (3/4 cup) unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsps bi-carbonate soda
  • 1 tsp salt
  • 250 g (1 cup) buttermilk
  • 125 g (1/2 cup) vegetable oil
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 250 g (1 cup) hot strong coffee (or hot chocolate)

For the frosting:

  • 250 g unsalted butter, softened
  • 360 g icing sugar
  • 65 g (3/4 cup) unsweetened cocoa powder
  • 45 g milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • fresh strawberries, to decorate (optional)

Instructions

  1. Preheat oven to 170 degrees celsius (fan-forced). 

  2. Grease two 9 inch round cake pans and line with baking paper.

  3. Measure the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into the TM bowl and sift on Speed 8 for 5 seconds. Set aside in a separate bowl.

  4. Place the the buttermilk, oil, room temperature eggs and vanilla in the Thermomix bowl and mix on Speed 3 until well combined.

  5. With the blades on speed 2, slowly add the dry ingredients to the wet ingredients and mix until combined.

  6. Pour in the coffee and mix on Speed 2 until combined.

  7. Divide the batter equally between the baking pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean (don't overcook the cake - you want it to be nice and fudge-like!).

  8. Allow to cool completely.
  9. To make the frosting add the icing sugar to the Thermomix bowl and mix on Speed 9, 10 seconds then add all of the remaining ingredients and mix on Speed 4, 30 seconds or until light and fluffy.

  10. Spread a little frosting onto a serving cake plate (this will hold the cake in place). Carefully place one of the cakes on top of the icing (make sure the flat side is facing up).

  11. Using a spatula or flat knife, spread the top of the cake with frosting. Place the second cake on top (this time with the rounded side up) and spread the frosting evenly onto the top and the sides of the cake.

  12. Decorate with fresh strawberries or any preferred toppings.

  13. Store in an airtight container at room temperature for 3-4 days. 

Recipe Notes

Please note that keeping the cake at room temperature will result in a beautiful, moist texture.

Best Chocolate Mud Cake

140 thoughts on “The Best Chocolate Mud Cake (most popular!)”

  1. marney says:

    You’ve totally found my weekness! I cannot resist a good Ol’ fashion chocolate cake!!! This looks so amazing…I’m a terrible baker as I don’t measure/sift/read instructions well, but I MUST have a piece! I will give it a try and if it’s not amazing I’ll be be asking you to post me a piece of this one! Yum!

    1. Bake Play Smile says:

      Me either! I can post you a piece… of course! πŸ™‚

      1. Samantha says:

        I want to make a choc mint mud cake. If i add some peppermint essence to both the cake and buttercream do you think this would work?

        1. Bake Play Smile says:

          Sure!

      2. Anna says:

        Hi, I was thinking of adding raspberries. Should I mix them through the batter?

        1. Lucy Mathieson says:

          Absolutely! I’d gently fold them through the batter right at the end before pouring into the tin. xx

  2. Hey Lucy, you’re a girl after my own heart! Cakes and chocolates are dear to me, too! Can’t live without ’em!!!

    Gourmet Getaways

    1. Bake Play Smile says:

      Hahaha they’re the best, aren’t they!

  3. Yum, yum and yum. I do love a chocolate cake especially a moist one. Mmmmm must try this soon! xxxx

    1. Bake Play Smile says:

      Me too! xx

  4. OMG! Now, I’m left CRAVING chocolate cake sooooo bad! Yours looks so dense yet so fluffy – if that’s possible! YUM YUM YUM!!
    I’ve gotta try this! And thank you for including the non-thermomix recipe too!
    C x

    1. Bake Play Smile says:

      I’m sorry!!!! No problem – hope you enjoy it! xx

  5. Omg how I love mud cake! Not sure about the coffee though, I can’t stand the smell or taste of coffee.

    1. Bake Play Smile says:

      Hi Toni, I don’t drink coffee at all and you definitely can’t taste it in the cake. It just brings out the flavour. xx

  6. Gorgeous cake! Nothing like the simplicity of a beautiful chocolate cake. I completely agree about the layer cake wow factor. Wins every time πŸ™‚

    1. Bake Play Smile says:

      Thank you – yes the simplicity of a chocolate cake is just divine!

      1. Crystal says:

        Do you mix the coffee with water?

        1. Bake Play Smile says:

          Yep! xx

  7. Danielle L says:

    Yum, we were on the same baking track this week! I love a layer cake too, I agree, no more work but far more impressive!

    1. Bake Play Smile says:

      Absolutely! They’re so great aren’t they!

  8. That icing looks yuuummmmy!!!!! Visiting via #teamIBOT

    1. Bake Play Smile says:

      Thanks Renee! xx

  9. This chocolate cake looks OUT OF THIS WORLD! Look how insanely moist it is (my bugbear is dry cakes)! I will have to try.

    1. Bake Play Smile says:

      Me too! I hate dry cakes! This one definitely isn’t dry!

  10. Oh my, now THAT is an impressive cake! I’m betting the coffee gives it a real kick too

    1. Bake Play Smile says:

      Absoutely!! You can’t really taste the coffee but it just gives a beautiful depth of flavour. πŸ™‚

  11. Amy says:

    Oh my! That cake looks sooooo good! Do you think I need an occasion to make it? Or just make it for the sake of eating it? I say the second option!
    I will definitely be making this in the near future!
    I’ve just read your comment about how the coffee doesn’t give a coffee flavour, which I’m really happy about, because I don’t like coffee and a lot of chocolate cake recipes I have come across have had it, and so I always go to the next recipe, but hey! I’m going to try this one!
    Also, I quick question, what is the actual difference between a ordinary chocolate cake and a mud cake??
    Are they just more moist?

    Thanks πŸ™‚

    1. Bake Play Smile says:

      Hi Amy! Yep your’ve got it exactly right – a mud cake is much more moist and dense, whereas a chocolate cake is a lot lighter. You definitely don’t need an occasion for this! Just make it for yourself and enjoy πŸ™‚ xx

  12. Justine says:

    I was thinking this would be a good recipe for my son’s birthday cake, but then I read the coffee part πŸ™ am I correct in assuming that due to the coffee inGredient, this isn’t suitable for children? He’ll be 8 and there will also be some 2 year olds at the party.

    1. Bake Play Smile says:

      Hi Justine, you definitely can’t taste the coffee and given there’s only 1 cup in a very large cake, the amount in each slice would be teeny tiny! If you’re concerned though, why not make up 1 cup of Milo or drinking chocolate instead? That could be super yummy!

      1. Carly says:

        Great idea about using hot chocolate, as I’m planning on making this for my two year olds party in a couple of weeks. Would substituting the plain flour and baking powder for self raising be an issue? And could I use extra virgin olive oil, or butter instead of vegetable oil? Looking forward to trying this! Thanks for sharing πŸ™‚

        1. Bake Play Smile says:

          Hi Carly, sorry for the late reply – I’ve been on holidays! I would say that those substitutions would be fine, however, I havent done them myself so couldn’t guarantee it! Hope your little one has a great bday! xx

          1. Hi there, just to let you know I have successfully substituted the butter with sunflower oil and grape seed oil and it has been just as AMAZING! I have baked hundreds of cakes over the years and this recipe is definitely up there with the best of the best. It has a 100% strike rate at being perfect every time. Thank you!!

      2. Jess says:

        Has anyone tried it with milo or hot chocolate instead of coffee?

  13. EmilyM says:

    I’ve been making packet cakes for years – ever since I discovered Betty Crocker’s super moist fudge cake which is amazingly moist and fluffy. Haven’t been able to make a better cake from scratch…until now. OMG. Love this cake. So moist, light and delicious. I’ve already passed on the recipe! Thanks – no more packets for me.

    1. Bake Play Smile says:

      Oh that is awesome to hear!! Thank you so much Emily!

  14. Jane says:

    Hi there,
    I love the sound of this cake but was wondering has anyone tried making this gluten free by substituting with GF plain flour (and obviously using cocoa and baking powder that is GF)?
    Thanks πŸ™‚

    1. Bake Play Smile says:

      Good question Jane! I personally haven’t made it gluten-free, but would be interested to know if anyone has as well!

      1. Jane says:

        Just letting everyone know I successfully make this cake with gluten free plain flour and it turned out beautifully! You’d never guess it was gluten free. Just the right balance of moist and mudcakey, and so chocolately without having any actual chocolate! Definately a go to recipe for me now, and so easy to make in the thermomix. Thanks for a great recipe!

        1. Bake Play Smile says:

          That’s so great to hear Jane!! That’s going to be super helpful for a lot of people!

  15. Janelle says:

    Has anyone used this recipe as cupcakes? Thinking of cupcakes with bits of mats bar through the for a birthday.

    1. Bake Play Smile says:

      Hi Janelle! Yes I have and it worked beautifully as cupcakes – they’re quite dense of course and you need to adjust the cooking time… but delicious! Mmm Mars Bars would be such a yummy addition!

  16. B says:

    Hi what’s the shelf life of this cake with and without refrigeration?

    1. Bake Play Smile says:

      Hi B, mine have never lasted very long so I wouldn’t know!!! But I would say that in the fridge, up to 4/5 days. If you’re planning to keep it for a few days, then I would leave it in the fridge and just take it out about 30mins-1hr before serving to bring to room temperature.

      1. Hayley says:

        Is the cake itself freezable? Im looking for a cake for my son’s birthday party this weekend and would like to decorate the night before (this Saturday). I don’t really have room in my fridge to hold my cake plate. Thanks

        1. Bake Play Smile says:

          Hi Hayley, you could freeze the cake (but I wouldn’t ice it until it’s defrosted). To be honest, if it were just the one night I would probably leave it out (mind you – I live in Victoria where it’s cold at the moment! If the weather is warm where you are, you might need to find somewhere cooler for it.

  17. Tess says:

    This looks awesome. Do you think it would hold up to being covered in fondant? I’ve gotta make a rubbish truck cake soon and birthday boy wants chocolate.

    1. Bake Play Smile says:

      Hi Tess, I’ve never covered it in fondant before (fondant scares me!!!). But I think it would be fine! Good luck!!!

  18. Jane says:

    You know when you know a cake is going to taste delish before you even cut it?! This cake is AMAZING. Worth the extra effort than using a Betty Crocker (and such a good feeling to tell people you made it from scratch!)
    I made this in a square tin and refrigerated it so I could cut into little serving squares for a workshop. Perfect! Thanks for including thermomix weight measurements too, I’m definitely putting this in my cookbook πŸ™‚

    1. Bake Play Smile says:

      Oh you have absolutely made my day Jane! I’m so happy to hear that you enjoyed it!

  19. PD says:

    I made this as a dessert for friends who came over for lunch and oh my my, it was just yummmm…
    I guess the best chocolate cake I have ever made.. I dont like dry cakes at all, and this was nooo where close to being dry πŸ™‚ It was super moist and I was a little worried of putting coffee, but it just enhanced the chocolate flavor and dont think anyone could tell there was coffee in it πŸ™‚

    Thank you so much for this easy and wonderful recipe!!!!

  20. Alex says:

    Hi, this cake looks amazing!!
    I was just about to make the frosting and I was reading the recipe. I was wondering, the first step says that you need to put the icing sugar in the bowl first, is it meant to be the butter?
    Thanks.

    1. Bake Play Smile says:

      Hi Alex, if you’re making the frosting with beaters add the butter to the bowl first, but if you’re making it in a Thermomix add the icing sugar first. πŸ™‚

  21. Chanel says:

    Hello. This looks AMAZING!!! Do you think it will work as a giant cupcake?? Also do you think you could use cacao instead of cocoa?? Xxx

    1. Bake Play Smile says:

      I would say yes and definitely yes!

  22. Hira says:

    I tried this recipe today and the cake came out moist and soft. I doubled the recipe for 8and 6 inch cakes 4 inch high each. But my cake better was very runny while i added only 1 cup of coffee intead 2.
    Or u think i was suppose to add 1 more cup of coffee in double the recipe?
    Thanks

    1. Bake Play Smile says:

      Hi Hira,
      Yes if you double this recipe you should double all of the ingredients. The cake batter is very runny – that’s totally normal!

      1. Gabby says:

        This is the info I was looking for! Am right in the middle of making it and it looks verrry runny… but now I have faith!!

        1. Lucy Mathieson says:

          Absolutely the right texture! It will be delish!

  23. Sheeny says:

    Hi,
    Would the batter leak out of a loose based cake tin?
    Thanks
    Sheeny

    1. Bake Play Smile says:

      Hi Sheeny,
      I’ve made this cake in a springform pan without any issues. πŸ™‚

  24. Sarah says:

    Can’t WAIT to make this for my little bloke today. He has recently turned into a chocolate cake fiend.

    Question though, I have no buttermilk, could this recipe be made with regular milk instead?

    Thanks in advance & Happy Baking!

    1. Bake Play Smile says:

      Oh thats so gorgeous!!! You can use normal milk but I definitely think buttermilk is the best option if possible. If you have some vinegar or lemon juice, just add a teaspoon to a cup of regular milk, leave it for a while and you’ll have buttermilk (it will curdle slightly – but don’t worry – that’s normal!).

  25. Alexandra says:

    Hi, are you able to tell me how tall this cake stands when assembled (on top of each other)?

    1. Bake Play Smile says:

      Hi Alexandra, oh gosh no I’m not sure of the exact height sorry! With the two layers and the frosting, it is quite tall though!

  26. Nichola says:

    I’m assuming conventional not fan forced? Looks delicious….going to attempt it this weekend…thanks

    1. Bake Play Smile says:

      Hi Nichola, no sorry this is fan forced temperatures xx

  27. Nicki Bell says:

    Hi Lucy,

    I LOVE this cake, made it for my daughter’s 9th birthday last month, now would like to make another one for hubby’s 50th, it was so damn good and hugely popular…

    My question is… do you think this recipe would double successfully?? I wan’t to make it in a big square cake tin (don’t have measurements at the moment, sorry) but the tin is BIG…. (Mother in law used it for hubby’s 21st cake!). Everything I read says NOT to double cake recipes or it will end in tears…

    Thanks

    1. Bake Play Smile says:

      Hahaha I tend to agree!!! I always find that trying to cook a HUGE cake results in a dry edge and undercooked middle. If it were me, I would bake it in several pans and then join them together with frosting. That way the cakes will be perfect but you’ll have a MASSIVE cake!!!! What a lucky hubby you have there! xxx

  28. Sharon says:

    Hi, just wants to know if this recipe doesn’t rise much, maybe my cake tin’s too big. Thank you, definitely very moist, also is the batter for this cake more running than the usual ones?

    1. Bake Play Smile says:

      Hi Sharon, no mud cakes don’t usually rise much at all – they’re so dense! Yep the mixture is a very runny batter. It sounds like you’ve made it perfectly! xx

  29. Taleigha says:

    How do i make the coffee to put into the cake, would it just be a tablespoon of instant coffee in hot water? Im not sure how to make it, the cake looks amazing tho
    Thanks xxx

    1. Bake Play Smile says:

      Hi Taleigha, the amount of coffee depends on how strong you’d like the flavour to be. 1-2 tsp will give you a very mild flavour (you wont even notice it). 1-2tbs will be slightly stronger. xx

  30. Christabel says:

    This mudcake recipe has become an absolute staple for me in the kitchen! I made it into gluten free cupcake form and it was a huge success – thank you so much for sharing :). http://www.treatabel.com/chocolate-mud-cupcakes-with-nutella-buttercream/

  31. Lily says:

    Hi Lucy, the cake looks divine! Thanks for sharing the recipe. Can I ask whether it is able to withstand the weight of fondant icing?

    1. Bake Play Smile says:

      Hi Lily! I’ve never used fondant icing on it before but I think it would be fine as it’s quite a dense mud cake. πŸ™‚ xx

    2. Nicole says:

      I did it on the weekend with Fondant and it was perfect… Best recipe ever (I’ve tried a few!!!

      1. Bake Play Smile says:

        Woo hoo! That makes me so happy to hear!

  32. Nicole says:

    Best recipe ever!!

    1. Bake Play Smile says:

      Thank you SO much! xx

  33. Lani says:

    Made this twice tonight and both times they came
    Out as pancakes. I followed the recipe for thermomix, can anyone help me identify why my cakes are only 1/2cm thick

  34. Georgie says:

    Hi, can you cook this in 1 cake tin instead of the 2? Thanks xx

    1. Bake Play Smile says:

      Hi Georgie, I recommend cooking it 2 tins as it keeps the entire cake nice and moist. When you cook it in one tin, the outsides can tend to go a little bit dry. xx

  35. Fantastic cake! I am new to thermomix and have baked 2 cakes off your website over the past week. Both have been huge hits.
    This lovely, moist, chocolate cake was made for my 14 year old son and between him and my 2 other boys, there isn’t much left. So simple and turned out the best chocolate cake I have ever made.

    1. Bake Play Smile says:

      This makes me SO happy to read! Thank you so much! xxx

  36. Carla says:

    Hi, keen to try this. Do you have to cook it in 2halves ir can you cook it as 1?

    1. Bake Play Smile says:

      Hi Carla, I find that cooking it in two halves gives the best result. It’s quite a large cake – so splitting it in two means that it cooks evenly without the edges drying out. You can cook it as a whole cake, but make sure you reduce the oven temp a little. xx

  37. Maria says:

    Thanks so much for a fantastic recipe. My husband favourite cake is a chocolate mud cake and I’ve been searching for a good one for a long time.

    I replaced the vegetable oil (toxic stuff) for butter. I cut it into cubes and added it after step 4. I then melted it for 2 mins/37 deg/speed 2. hubby said it’s the best cake I’ve made so far! Even the father in law was happy and asked what type of cake it was. When I told him it was a mud cake he didn’t believe me. He doesn’t like mud cakes. To quote him “mud cakes a too heavy and thick this one is very good, not too thick”. Winner all around I’d say.
    Thanks again

    1. Bake Play Smile says:

      Hi Maria, thank you so much for your feedback! I’m so happy you guys enjoyed the cake!

  38. Mia says:

    Hi, do you use espresso or instant coffee for this cake?

    Thanks

    1. Bake Play Smile says:

      Either is fine xx

  39. Mel says:

    Thanks for this recipe m πŸ™‚ This cake looks amazing!! I do love a good chocolate mud cake! I’ll be trying this one soon! Can the coffe be substituted for something else or just be left out?

    1. Bake Play Smile says:

      Hi Mel, you can certainly substitute the coffee if you like (but I promise you definitely can’t taste it!!). I know others have substituted it for hot chocolate or Milo. xx

  40. Mary says:

    Hi,just read this recipe for you chocolate mud cake ..in ingredients for the frosting you have milk in it ,but in the instructions you have cream, which should it be

    1. Bake Play Smile says:

      Hi Mary, sorry for the confusion! Either is fine! I’ve updated the recipe so they both read as ‘milk’ now. Thank you xx

  41. Jess says:

    Was thinking of making this for a 2 yeR old birthday cake, but then saw the coffee and don’t know if it would be appropriate for kids?

    1. Bake Play Smile says:

      Hi Jess, yes lots of people have used hot chocolate or milo instead πŸ™‚ xx

      1. Jess says:

        Great thanks so much! Have you received any feedback from people that have?

        1. Bake Play Smile says:

          Hi Jess, yes and it’s worked absolutely fine!! As long as you’re using the same amount of liquid of course! I might add, that if you do choose to use the coffee you definitely cannot taste it at all! It just adds a really nice flavour to the cake (but not a coffee flavour in any way!).

  42. Give Me Chocolate says:

    Could you double this recipe and make it rectangular. I was just wondering, I made it is is so fantastic. People are asking for an upcoming event.

    1. Bake Play Smile says:

      Hi there! If you’re going to double this recipe, I would recommend cooking it in 4 seperate tins (or at least 3!). This will ensure that the entire cake stays moist. If you try and cook it in one large tin, there’s a fair chance that the outside will become dry while the inside will take a long time to cook. πŸ™‚

  43. Last-Minute-Birthday-Cake-Making-Mum says:

    I don’t usually comment but felt I had to as this cake was AMAZING! I made it for my son’s birthday and covered it in fondant to decorate and it was such a hit. I too freaked out when I saw how runny the batter was but it totally worked! And it’s true that you don’t even taste the coffee. Will definitely save this recipe – thank you so much! πŸ™‚

    1. Bake Play Smile says:

      Wooo hoo!!! Thank you for the awesome feedback!!!! I very much appreciate it! xx

  44. Kit says:

    Hi there, do i have to split the cake or can i make it in one 23cm spring form tin?

    1. Lucy Mathieson says:

      I definitely recommend splitting it as it cooks more evenly. πŸ™‚

  45. Nicole says:

    It looks so delicious and moist

    1. Lucy Mathieson says:

      It really us! Thank you!

  46. Choon Lin says:

    If i cut down the sugar, will it affect the moisture?

    1. Lucy Mathieson says:

      Hi there, I recommend sticking to the recipe – but you are more than welcome to experiment with changing ingredients, of course.

  47. Punam Moorjani says:

    Instead of dividing the batter into two pans, can I cook the cake as one big cake and slice it across the middle to make two layers? If yes, how much longer should I cook it in the oven?

    1. Lucy Mathieson says:

      I don’t recommend doing this as doing so will make the outside quite dry and the inside slightly undercooked. Separating into 2 pans means that you’ll have 2 perfectly cooked, dense mud cakes. xx

  48. Michelle Ryan says:

    Two weeks before my daughters 21st birthday (with 70 guests) we found out we no longer had a birthday cake. It was not enough notice for any local bakers to make us a cake so I decided to have a go myself. I am not normally one to post comments but the cake turned out amazing. So moist and delicious, Had so many comments about how lovely the cake was and had people coming back for seconds and thirds. Thank you so much for sharing this recipe and saving the day for us.

    1. Lucy Mathieson says:

      I am SO happy to hear that!!! This is one of my all-time favourite cakes too!! Phew for your daughter having a yummy birthday cake in the end!! xx

  49. Anna Johnston says:

    Hi! DO you know what quantities I would need for a big 12 inch round cake? Is this wedding cake quality? Thanks x

    1. Lucy Mathieson says:

      Hi Anna, no I’m sorry but I don’t know the quantities for the different sized cake. I would recommend doubling the recipe and making 4 layers. In terms of quality, it is absolutely delicious. I would make a trial run and see if you would like to serve it at your wedding. xx

  50. Tina says:

    I’m wondering if the recipe really means 1 and 3/4 cup plus 3/4 cup of plain flour, and same for castor sugar – or am I misinterpreting this? Wouldn’t this then just be 2 & 1/2 cups? Is it really just 1 cup & 3/4 cup and it has been written differently? Thanks – keen to give this recipe a try.

    1. Lucy Mathieson says:

      Hi Tina, thanks for picking that up! I switched to a different recipe card a while ago and it must have changed the formatting. It’s definitely 1 and 3/4 cups for both. Sorry!

  51. Kate says:

    Hi Lucy, This cake has become our favourite cake to make for birthdays.
    Success and yumminess every time. Everyone loves it. Thanks again Lucy xo

    1. Lucy Mathieson says:

      Yay!! I’m so happy to hear that! Thanks Kate xx

  52. Maria says:

    Hi if I wanted to make this into a birthday cake would I be able to put fondant on top? do you reckon it would hold the weight?

    Also what can I replace the coffee with? (im not a coffee drinker)…

    1. Lucy Mathieson says:

      Hi Maria, you absolutely cannot taste the coffee I promise!!! But if you’d like to substitute it – use drinking chocolate or Milo etc. Hmm I haven’t personally made this with fondant before so I wouldnt like to say. I’d do a trial run before the birthday!! xx

  53. Vaneeta says:

    Best cake I’ve ever made. People raved about it. You can’t taste the coffee. Deliciously moist and not too sweet. Moorish. Thank you for giving me my go to recipe from now on.

    1. Lucy Mathieson says:

      Hi Vaneeta, thank you SO much for this lovely comment!!! You’ve made my day!!! xx

  54. Kate says:

    Hi there,

    This cake seems to taste delicious but taking FOREVER to cook. I used my thermomix and measured the weight of the ingredients but looking back I am wondering if 1 and 3/4 cup of flour is actually more than 220g. Will try again but just thought I would mention it.

  55. Christina says:

    Made the cake. Definitely the most moist chocolate cake I’ve had. The icing was a little grainy (made in thermomix) but i forgot to add the milk initally and had to mix it in later so that could be why
    My only comment was I didnt find the cake sweet enough… the icing was very sweet and fluffy but the cake itself wasnt that sweet… together with the icing it was fine but on its own it tasted not quite right…

  56. Vanessa says:

    Hi
    I just made this cake and doubled the recipe for a large cake tin and when I poured the mixture in it was very runny. Is this normal? Thanks πŸ™‚

    1. Lucy Mathieson says:

      100% normal!!! It’s a very runny mixture. xx

  57. Natalie Pye says:

    Hi
    This is my favourite chocolate cake. My boys request this every birthday! I am wanting to try this recipe as cupcakes. What are your thoughts? How long should I cook them for? Or would you recommend your malteser easter cupcakes

    1. Lucy Mathieson says:

      Yay!! That makes me so happy (it’s a fave in our house too!!). This would make delicious cupcakes (very rich and dense ones!). I would cook at the same temperature but check after 15 minutes and then again at around 20 minutes (it will depend a bit on your oven and the size you make them). xx

  58. Vic Reardon says:

    If I have a 10in x 10in x 3in square tin, should I double this recipe?

  59. Laima says:

    Is there anything I can substitute the buttermilk with? I live remote and don’t have access to it but really want to make this recipe!

    1. Lucy Mathieson says:

      Hi Laima, simply add a tablespoon or two of vinegar or lemon juice to a cup of normal milk, give it a stir and you’ve got buttermilk!

  60. Gabby says:

    Hi!
    My new favourite cake
    What would happen tho…if I added some melted chocolate to the mix ?
    Have you tried ? Would it make it a bit denser?

    1. Lucy Mathieson says:

      Hi Gabby, I personally haven’t tried doing that! It’s very dense as is! πŸ™‚ xx

  61. Veronica Attard says:

    Made this for a friend’s birthday. The whole cake went within 5 minutes! I received comments like “this is beautiful!” “The cake is divine!”

    Wish I could post photos of it l
    The cake was so moist, I was worried you’d be able to taste the coffee but you don’t, that must be the secret to keeping it miat moist, as well as staying at room temperature.
    Will definitely make it again!

    1. Lucy Mathieson says:

      Yay!!!! I’m so thrilled that you enjoyed it! xx

  62. Amanda Yeoman says:

    I’ve just finished baking the cake, smells delicious!!! Can we make the icing sugar for the icing with just normal sugar in the Thermomix?
    Thanks, love you blog and all the recipes!!

    1. Lucy Mathieson says:

      Sure thing!!!! Thank you xxx

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