Chocolate Mud Cake

A slice of rich mud cake with chocolate frosting and blueberries on a white plate.

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!

5 from 397 votes

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Course: Cakes

Cuisine: American, western

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: serves

Calories: 632kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Beaters, stand-mixer or Thermomix
Oven

Ingredients

For the mud cake

1 ¾ cup (220g) plain flour
1 ¾ cup (350g) caster sugar
¾ cup (65g) cocoa powder
1 teaspoon baking powder
2 tsps bi-carb soda
1 teaspoon salt
1 cup (250ml) buttermilk see tips
½ cup (125ml) vegetable oil
2 large eggs at room temperature
1 teaspoon 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
¾ cup (65g) cocoa powder
3-5 tbs (45-75ml) milk
1 teaspoon vanilla extract
¼ teaspoon 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, 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 ½ cups of icing sugar as well as the cocoa powder.
Beat until the icing 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 ½ 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 for 5 seconds, Speed 8. Set aside in a separate bowl.
Place the the buttermilk, oil, 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 for 10 seconds, Speed 9, then add all of the remaining ingredients and mix for 30 seconds, Speed 4, 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, or in the fridge for 5-6 days.

Video

Notes

RECIPE TIPS & NOTES

Don’t overbake – mud cakes are meant to be fudgy. Take it out as soon as a skewer comes out mostly clean.
Your batter should be very runny before baking – that’s what gives the cake its signature moist, dense texture.
Coffee substitute – if you’re not a coffee fan, use hot chocolate or even Milo.
Serving suggestion – serve at room temperature for the best flavour and texture.
Storing – keep in an airtight container at room temp for up to 4 days, or in the fridge for up to 6 (bring to room temp before serving).
Freezing unfrosted cakes – wrap well and freeze for up to 3 months. Defrost overnight in the fridge.
Freezing frosted cake – leftovers can be frozen in an airtight container for 1 month.
Double or single layer – you can bake this as one tall cake or two smaller layers. Adjust baking time accordingly.
Thermomix option – see recipe card below for step-by-step Thermomix instructions.

Nutrition