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!
4.72 from 14 votes
Print Pin Rate
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

  • Preheat oven to 180 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.

 

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!
4.46 from 11 votes
Print Pin Rate
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

  • 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. 

Notes

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

Best Chocolate Mud Cake

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marney
Guest

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!

Gourmet Getaways
Guest

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

Dannielle from Zamamabakes
Guest

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

Claire Chadwick @ Mum's Closet
Guest

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