Chocolate Mud Cake

A classic rich and delicious Chocolate Mud Cake with chocolate frosting... easy to make (and even easier to eat!). Printable Thermomix and conventional recipes included.

5 from 2 votes

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Course: birthday cakes, Cakes, Chocolate, sweet

Cuisine: Baking, Birthday, Cake, cakes, Chocolate

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: serves

Calories: 381kcal

Author: Lucy - Bake Play Smile

Equipment

Beaters, stand-mixer or Thermomix
Oven

Ingredients

For the cake

220 g (1 ¾ cups) plain flour
350 g (1 ¾ cups) caster sugar
65 g (¾ cup) cocoa powder
1 tsp baking powder
2 tsps bi-carbonate soda
1 tsp salt
250 g (1 cup) buttermilk
125 g (½ cup) vegetable oil
2 eggs
1 tsp vanilla extract
250 g (1 cup) coffee hot and strong

For the frosting:

250 g unsalted butter softened
360 g icing sugar
65 g (¾ cup) cocoa powder
45 g milk
1 tsp vanilla extract
½ tsp salt optional

Instructions

Conventional Method

Preheat oven to 170 degrees celsius (fan-forced).
Grease a large bundt tin (or cake tin) and set aside.
Sift the flour, sugar, cocoa powder, baking powder, bi-carbonate 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 until well combined.
Pour the batter into the prepared tin and bake for approximately 35 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.
Reduce the speed to low and slowly add in the icing sugar as well as the cocoa powder. Beat until combined.
Turn the mixer up to medium speed and add in the vanilla extract, milk and salt. Beat on high speed for 1 minute.
Spread the frosting over the cake and decorate with fresh raspberries (optional).
Store in an airtight container at room temperature for 3-4 days.

Thermomix Method

Preheat oven to 170 degrees celsius (fan-forced). Grease a large bundt tin (or cake tin) and set aside.
Measure the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into the Thermomix bowl and sift on Speed 8, 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.
Pour the batter into the prepared tin and bake for approximately 35 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 the frosting over the cake and decorate with fresh raspberries (optional). 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.

Nutrition