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

The BEST Chocolate Mud 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!
5 from 135 votes
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Course: Cakes
Cuisine: American, western
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 16 serves
Calories: 632kcal

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 tsp baking powder
  • 2 tsps bi-carb soda
  • 1 tsp salt
  • 1 cup (250ml) buttermilk see tips
  • ½ 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
  • ¾ cup (65g) cocoa powder
  • 3-5 tbs (45-75ml) milk
  • 1 tsp vanilla extract
  • ¼ 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.
    Sugar, cocoa and flour in a bowl.
  • Using beaters or a stand mixer, mix the buttermilk, oil, eggs and vanilla in a large bowl until well combined.
    A collage showing beaters mixing a bowl filled with creamy liquid.
  • Slowly add all of the dry ingredients to the wet ingredients with the mixer on low.
    A collage showing the process of mixing a mud cake.
  • 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
Ingredients Info: 
  • buttermilk – this is the key to a deliciously moist and dense chocolate mud cake! If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and stirring through.
  • vegetable oil – if you want a moist cake, vegetable oil is your best friend!
  • coffee - or substitute with hot chocolate or Milo (malted milk powder)
More Recipe Tips
Serving - This can is best served at room temperature. 
Storing - Store in an airtight container at room temperature for up to 4 days. Alternatively it can be stored in the fridge for 5- 6 days - bring to room temperature before serving.
Freezing - You can freeze the cooled and unfrosted cake/s for up to 3 months. Wrap in plastic wrap and then foil. Alternatively, you can freeze leftover frosted cake in an airtight container for up to 3 months (best eaten within 1 month).
Making the cake as a single layer - if you choose to make the cake as 1 large cake, reduce the cooking temperature slightly and also cook the cake a little longer.
Coffee - you cannot taste the coffee in this cake at all! You can either make a cup of strong coffee by adding 3 tsp of coffee granules to boiling water, or you can use a coffee machine to make a cup of espresso coffee (this takes me around 4 espresso shots).
Runny mixture - Your mixture should be very thin and runny before pouring it into the baking tins. This is completely normal and is what is going to give you the ultimate, rich and dense cake.
Cooking time - All ovens are slightly different so you may need to increase your cooking time slightly. The cakes are ready when a toothpick inserted into the middle comes out clean or with a thick smudge on it (not liquid).

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