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, so 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 Cake 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!
4.95 from 38 votes
Print Pin Rate
Course: Cakes
Cuisine: Cake
Keyword: chocolate mud cake
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 16 serves
Calories: 632kcal

Ingredients

For the mud cake

  • 1 3/4 cup (220g) plain flour
  • 1 3/4 cup (350g) caster sugar
  • 3/4 cup (65g) 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 extract
  • 1 cup (250ml) coffee hot and strong

For the milk chocolate frosting

  • 290 g unsalted butter softened to room temperature
  • 3-4 cups (360-480g) icing sugar
  • 3/4 cup (65g) cocoa powder
  • 3-5 tbs (45-75ml) milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt optional

Instructions

Conventional Method

  • Preheat oven to 170 degrees celsius.
  • Grease two 9 inch round cake pans and line with baking paper.
  • Sift the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into a bowl and set aside.
  • Using beaters or a stand mixer, mix the buttermilk, oil, room temperature eggs and vanilla in a large bowl until well combined.
  • Slowly add all of the dry ingredients to the wet ingredients with the mixer on low.
  • Pour in the coffee and mix.
  • 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!).
  • Allow to cool completely.
  • To make the frosting beat the butter on high speed until smooth and creamy (this will take a couple of minutes).
  • Reduce the speed to low and slowly add in 3 and a half cups of icing sugar as well as the cocoa powder.
  • Beat until the sugar and cocoa have been completely mixed into the butter (again this will take a couple of minutes).
  • Turn the mixer up to medium speed and add in the vanilla and the milk.
  • Beat on high speed for 1 minute.
  • If your frosting isn't thick enough, feel free to add in the remaining 1/2 cup of icing sugar.
  • Add a tiny bit of salt to taste (optional).
  • 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).
  • 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.
  • Decorate with fresh strawberries or any preferred toppings.
  • 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.

Thermomix Method

  • Preheat oven to 170 degrees celsius (fan-forced). Grease two 9 inch round cake pans and line with baking paper.
  • 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.
  • Place the the buttermilk, oil, room temperature eggs and vanilla in the Thermomix bowl and mix on Speed 3 until well combined.
  • With the blades on speed 2, slowly add the dry ingredients to the wet ingredients and mix until combined.
  • Pour in the coffee and mix on Speed 2 until combined.
  • 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!). Allow to cool completely.
  • 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.
  • 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).
  • 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.
  • Decorate with fresh strawberries or any preferred toppings.
  • Store in an airtight container at room temperature for 3-4 days. 

Nutrition

Calories: 632kcal | Carbohydrates: 104g | Protein: 8g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 61mg | Sodium: 388mg | Potassium: 440mg | Fiber: 8g | Sugar: 71g | Vitamin A: 510IU | Calcium: 73mg | Iron: 4.4mg
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Best Chocolate Mud Cake

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

  1. Jamie says:

    Love love love this cake, have made it NUMEROUS times always with great reviews! Wanting to do something different this time…could I use a square tin instead? 19cm? Thank you 🙂

    1. Lucy says:

      Oh thank you so much!! Yes absolutely!

  2. Liv says:

    I put the coffee in warm. Will this affect the overall taste?

    1. Lucy says:

      Don’t worry – it will be fine!!

  3. Lynette says:

    Please change your recipe as it says to make the coffee hot and strong. It doesn’t actually say to let it cool.and so I poured it in basically boiling hot. It was only after when reading the comments that I saw it should be cool first. Haven’t tasted my cakes yet but at this moment after cooking them for 25 mins they are still liquid in the middle…..I’m still hoping for a miracle!

    1. Lucy says:

      Hi Lynette, putting the coffee in while it was hot wouldn’t have affected the cooking of the cakes. All ovens are different (and this cake mixture is very liquidy) so just continue to bake them until cooked through when tested. You can add a sheet of foil over the top of the cakes if you feel that they’re over-browning. Please don’t worry about the temperature of the coffee – I’ve made it with hot coffee (when in a rush) and cooled coffee and it’s made no difference to the end result. Hope this helps!

  4. Sharima West says:

    Hi Lucy I want to make this for my daughters birthday on Saturday, what would you replace the coffee with for a kids cake?
    Thanks Sharima

    1. Lucy says:

      Hi Sharima, you can absolutely use the coffee for a kids cake (you can’t taste it at all!) but if you prefer, you can swap it with drinking chocolate or Milo. xx

    2. Kasey says:

      I have always made my mudcakes with coffee too but I just use decaf coffee that way it’s ok for the kids

  5. Sharon says:

    Hi ,

    Can I make these as cupcakes? ….

    1. Lucy says:

      Absolutely! Just reduce the cooking time 🙂

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