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. 

Easy Chocolate Mud Cake - Conventional Method

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 1 vote
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Course: birthday cakes, Cakes, Chocolate, sweet
Cuisine: Baking, Birthday, Cake, cakes, Chocolate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 serves
Calories: 381

Equipment

  • Beaters or a stand-mixer
  • Oven

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) 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 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 (3/4 cup) cocoa powder
  • 45 g milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt optional

Instructions

  • 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. 

Notes

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

Nutrition

Calories: 381kcal | Carbohydrates: 61g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 385mg | Potassium: 214mg | Fiber: 3g | Sugar: 45g | Vitamin A: 450IU | Calcium: 54mg | Iron: 1.9mg