The best ever chocolate mud cake

The best ever chocolate mud cake

The best ever chocolate mud cake

I know I know, another chocolate cake but before you close the page close your eyes. Actually open your eyes and read this then close your eyes and imagine this.

You pick up your cake fork and raise it to touch the top of the glossy icing. As you press gently you meet no resistance from the thick layer of chocolate goodness. You can smell the richness and can’t wait to get it to your mouth.

Rich chocolate mudcake

Rich chocolate mudcake

As you reach the cake layer you press a little harder and the cake crumbles and squishes a little onto the fork. You raise it to your mouth and get another whiff of intoxicating chocolate.

It hits your lips and then the icing coats your teeth and lips like lipstick. As soon as the flavour hits your tongue you want more of the tender crumb and smooth as silk icing. You’re in chocolate cake heaven.

Rich chocolate mudcake

Rich chocolate mud cake

Ok back you come. I so wish that there was a way you could smell this cake through the computer because I guarantee you’d be diving into your screen to get a taste.

Yesterday, a friend emailed me asking for a chocolate cake recipe. ‘I know you have a lot on the blog, but which would you say is best?’

Her question couldn’t have come at a better time because this dear reader, is quite possibly the best ever chocolate mud cake. Well the best that I’ve made that’s for sure. I know it’s a big call but I can confidently say that (edit: and if you read the comments you’ll see others agree!).

Rich chocolate mudcake

Rich chocolate mudcake

Of course that is just my opinion, feel free to make it just to prove me wrong (or back me up), any excuse to bake it will do. The recipe is quite similar to one I was given by my mum’s friend. It’s a secret recipe that I’m not allowed to blog, but this one, well this one I’m allowed to share and share it I will.

Rich chocolate mudcake

Rich chocolate mudcake

I do love ganache but sometimes it can be a bit rich even to me. My most favourite chocolate icing is the one Nigella makes for her Devil’s Food Cake. It has no cream but a lot of butter, chocolate and brown sugar and it is just so light and fluffy and sweet and chocolatey and smooth and … do you get the picture?

I posted this photo on Facebook the day I made the cake with the caption ‘I may have eaten a great deal of this icing as I iced the cake. Like if you’d have done the same.’ I got a few likes that day. Sadly I wasn’t lying, I really did eat quite a lot of icing. There was a bit left over and it would have been a shame to let it go to waste right?

Valentine's dessert

Valentine’s dessert

I served it for Valentine’s Day dessert with some little raspberry hearts in cream (because I forgot to whip the cream and I was too lazy to do it after dinner – bad wife!). Isn’t that cake to icing ratio wonderful?

If I still haven’t convinced you, I’m considering making my own Birthday cake this year instead of asking for my most favourite cake in the world from Jocelyn’s Provisions. If that doesn’t convince you then nothing will. Enjoy!

What about you? Do you make your own Birthday cake?

Rich chocolate mudcake

4.5 from 46 reviews
The best ever chocolate mud cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Cake
  • 250g (2 sticks) butter
  • 200g (7oz) dark chocolate
  • 375ml (1½ cups) strong coffee (ie 375ml water with coffee dissolved - about 1 tbsp if you use instant coffee granules)
  • 450g (16oz) caster sugar
  • 175g (6oz) plain flour
  • 1 tsp baking powder
  • 3 tbsp cocoa powder
  • 2 free-range eggs
  • 2 tsp vanilla extract
Icing
  • 125ml (1/2 cup) water
  • 30g (1oz) dark brown sugar
  • 175g (6oz) unsalted butter, cubed
  • 300g (10oz) good-quality dark chocolate, finely chopped
Instructions
Cake
  1. Pre-heat the oven to 180C fan-forced and grease and line a 25cm springform tin.
  2. In a small saucepan, melt the butter, chocolate and coffee over low heat, stirring, until the chocolate has dissolved.
  3. Add the sugar to the pot and stir it in until it has dissolved too.
  4. Pour the mixture into a heat-proof bowl.
  5. Sift the flour, cocoa and baking powder over the top and whisk them into the liquid then whisk in the eggs then the vanilla.
  6. Once everything is combined, pour the batter into the tin.
  7. Bake the cake for 1 hour or until a cake tester inserted in the middle comes out clean.
  8. Leave the cake to cool completely in the tin.
Icing
  1. Put the water, 30g dark sugar and 175g butter in a pan over a low heat to melt.
  2. When the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so all the chocolate is heated.
  3. Leave it for a minute or two and then whisk until the icing turns smooth and glossy.
  4. Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.
  5. When the cake has cooled spread it with the fudge icing.

381 Comments

  • The Café Sucré Farine

    Reply Reply February 20, 2013

    Looks fabulous Claire and if it didn’t look so good you would certainly have convinced me!

  • Claire, this looks like a little piece of heaven. Henry’s birthday is this weekend and I just might have to make this – even tho he wanted carrot cake, ha!

    • Claire

      Reply Reply February 20, 2013

      Carrot cake? What a sophisticated young man you have!

  • Jess

    Reply Reply February 20, 2013

    Oh wow – this was so not the thing to see right before lunch. Now I’m scheming to get my hands on some chocolate. Although, I don’t think there’s any chance I’ll find somethign THIS good.

    • Claire

      Reply Reply February 20, 2013

      You’ll just have to make it Jess!

  • Kristin

    Reply Reply February 20, 2013

    Yum! I’m totally craving a piece x

    • Claire

      Reply Reply February 20, 2013

      I could have given you a taste on Sunday!

  • Hotly Spiced

    Reply Reply February 20, 2013

    I’m so glad you posted this because tomorrow I have to make cupcakes for Alfie’s 8th birthday – cupcakes he can take into his class to share with everyone else. However, I see this has coffee in it. Probably not the best thing for little boys? I want to do chocolate cupcakes with a meringue frosting and of course, definitely no nuts – they’re banned. Great looking cake – looks incredibly moist xx

    • Claire

      Reply Reply February 21, 2013

      Hmm I’m not sure Charlie. You could use coffee essence instead or just use very very weak coffee? It’s really just to add extra oomph so maybe even just add boiling water and a little extra cocoa? Meringue frosting sounds delicious! I’m sure we’ll see the cupcakes? Happy Birthday Alfie! x

      • Jade

        Reply Reply June 16, 2013

        Hello, I was just wondering if you we’re to add coffee escense instead of coffee how much would you add? Would you add it to the recipe the same way you would add the actual coffee?? This recipe looks amazing and I can’t wait to try it!

        • Claire

          Reply Reply June 16, 2013

          Hi Jade. I would probably just use a teaspoon and yes you could add it at the same time. If you wanted to leave it out it wouldn’t be too disastrous. You could just add a little extra vanilla instead. It’s up to you. Enjoy!

      • melissa warren

        Reply Reply January 21, 2016

        Hi claire. I tried this and it was realllllly reallllly runny. I presume the fail was the 375ml water with coffee? I doubled recipe will this make it not set? I doubked time also but it only made a lid on it and looked like a self saucing pudding. Can you tell me what I done wrong? Thank

        • Claire

          Reply Reply January 22, 2016

          Hi Melissa. I’m so sorry it didn’t turn out well for you. Generally I advise making two separate cakes rather than doubling it as it does seem to burn on the outside and not cook in the middle. What size tin did you use? If you want to email me claire.ek@gmail.com I can help you out more that way?

          • lynda fletcher

            May 27, 2016

            icing for this cake is lovely its thick but not firm is that how it suppose to be, bit confused

          • Claire

            June 13, 2016

            Yes that’s right Lynda it’s still a bit spreadable. If you put it in the fridge it will harden but I like to leave it at room temperature.

  • The Life of Clare

    Reply Reply February 21, 2013

    This recipe sounds divine! Would I still like it even though I’m not a fan of coffee? You description was mouth watering.

    • Claire

      Reply Reply February 21, 2013

      Definitely Clare. I’m not a coffee drinker either. It just adds extra oomph to the chocolate but you can’t taste it.

  • That looks so lovely and rich! And I like how generously you’ve added the icing (usually my favourite part :P).

    • Claire

      Reply Reply February 21, 2013

      They’re equally as good Lorraine but I could have eaten a bowl of icing on its own!

  • It looks so moist, rich and delicious! I think a good chocolate cake recipe is important to every lady as owning a great LBD 🙂 and that frosting looks to die for! I’ve never made frosting like that before will have to give it a go!!

    • Claire

      Reply Reply February 21, 2013

      Most definitely Christine and like an LBD it doesn’t hurt to have a few.

  • Gillian Ashurst

    Reply Reply February 21, 2013

    Looks like this has to be the next offering for our guests arriving at Haven Homestay on the weekend!

    • Claire

      Reply Reply February 21, 2013

      Yay! You’ll have to share a pic Gill!

  • Maree

    Reply Reply February 21, 2013

    I don’t like coffee ! Is there any trace of it or does that choco haze just engulf you ?

    • Claire

      Reply Reply February 22, 2013

      Maree I don’t like coffee either but I love this cake. Definite choco haze engulfing!

      • Rhonda B

        Reply Reply August 12, 2015

        Hi Claire, I’m new to your blog but so pleased I found you. In place of coffee my mum (great cook) would use Caro or a similar product as we don’t drink coffee. Thanks for all the gluten free, healthier options using coconut oil etc. this is an area I need/want to follow far more strictly & I know my grandies will love your recipes because their precious mum is also a bit of a health nut as you can be when not baking luscious mud cakes I want to make for hubby (of course ). Thank you again.

        • Claire

          Reply Reply August 13, 2015

          Welcome Rhonda! I will have to give the Caro a go. I’ve never actually heard of it but off to investigate now. Haha yep I am part health nut part rich chocolate, mud cake sugar addict!

  • Rosie

    Reply Reply May 8, 2013

    I plan to make this for mothers day as my mum loves all things chocolate. I was amazed at how the chocolate icing looked in this recipe but neither me or my mum are too keen on the bitter taste dark chocolate has. Does the icing or cake taste a lot like dark chocolate or does the butter & water (in the frosting recipe) make up for that bitterness.
    If it does taste a lot like dark chocolate can i use milk chocolate in the frosting instead?

    • Claire

      Reply Reply May 8, 2013

      Rosie I don’t see why you couldn’t use milk chocolate if you wanted to but it might be a bit too weak. I’d probably just go for the darkest chocolate that you think isn’t too bitter.

  • Tatum

    Reply Reply May 11, 2013

    I have just made this amazing cake for tomorrow how should I store it overnight? Silly question I know but I don’t bake much. Thank you

    • Claire

      Reply Reply May 12, 2013

      Hi Tatum. I send you an email but I’d just keep it in an airtight container on the bench.

  • Jodie

    Reply Reply May 15, 2013

    I just have to say Claire, this is SERIOUSLY THE BEST CHOC MUD CAKE EVER!!
    I have made it twice. Most recently in the weekend for my father in laws b’day cake. He was in heaven! Seriously decadent and a recipe not to be rushed! The first time i baked it i was too impatient and removed it from the tin when it was still warm! I saved what I could and made cake pops with the rest! Excellent recipe! THANKS! Jodie NZ

    • Claire

      Reply Reply May 15, 2013

      So glad you like it Jodie! I think I could almost eat the whole cake in one sitting!

  • Sneha

    Reply Reply May 31, 2013

    I love how this cake looks & am so sure its gonna taste better!! Making this for my husband’s birthday tomorrow!!

    • Claire

      Reply Reply May 31, 2013

      I hope he likes it Sneha. He will 🙂

  • Sarah

    Reply Reply June 1, 2013

    I just made this cake as a surprise gift for my good friend’s birthday! I’m very excited, it seems to have turned out perfectly, the icing looks delicious too! I have yet to ice it though as the cake is still mildly warm.
    As my friend has just had a baby (1 week old) I substituted the coffee with decaf espresso, and as my household is wheat intolerant I used spelt flour instead of normal flour too.

    • Claire

      Reply Reply June 2, 2013

      Sounds wonderful Sarah. I hope everyone liked it!

  • Renae

    Reply Reply June 3, 2013

    How far in advance can you make this cake?
    Planning for Friday but can I make it today!?

    • Claire

      Reply Reply June 3, 2013

      Renae it can be made in advance and frozen. I wrap it in plastic wrap then aluminium foil and then defrost it overnight on the bench the night before.

      • Renae

        Reply Reply June 3, 2013

        Great! I’ve made a white choc mud cake that was required to be made a min of 7 days in advanced, wrapped in plastic wrap then foil and in a air tight container – just on the bench!

        • Claire

          Reply Reply June 3, 2013

          I’ve never heard of that but I guess it would be lovely and moist and rich in that time. Yum!

  • Sharon

    Reply Reply June 4, 2013

    I’m new to your website, thankfully I stumbled across it! Your recipe looks yummy! I’ve been decorating cakes for a couple years now, I started making cakes for friends and family and it’s quickly turning into a business! Anyway, I’ve been working on expanding my scratch recipes, I’ve been looking into Mudcakes. It seems many professional decorators in Austrailia use mudcakes as the industry standard, so I’ve read, and it’s popularity is growing in the US. The one thing most decorators (that have been kind enough to share their recipes) seem to agree on is that a mudcake tastes better as it ‘ages’-most suggest waiting to eat it at least three days after baking (which would make sense why decorators use them for fondant covered cakes)!
    Again, I’m still learning, so don’t quote me on that just thought I’d add my two cents 😉
    Love the blog, thanks!

    • Claire

      Reply Reply June 5, 2013

      You’re quite right Sharon. Mud cake usually tastes even better a few days later. Oh how I love mudcake. Thanks so much for your lovely words!

  • Sophie

    Reply Reply June 13, 2013

    Hello!
    I have this cake in the oven right now. I am making it for my boyfriend’s birthday tomorrow. But the batter was very sticky and I was wondering is this normal? I do a lot of baking but I’ve never made a mud cake before so I don’t have a clue what the consistency of the batter is meant to be like. I found it to be very sticky, thick and it kind of just glugged together… didn’t ‘pour’ into the cake tin, I had to physically scoop out every little bit of it and pat it down….
    I’m hoping I didn’t rush it and ruin it, ’cause I was a little stressed while making it.

    Thanks!

    • Claire

      Reply Reply June 14, 2013

      Hi Sophie. From memory the batter is pretty runny. I’m sure it will still be ok though as long as everything went in. Enjoy!

  • Renae

    Reply Reply June 24, 2013

    Hi again, I just wanted to let you know that I made this cake and it was an absolute hit! Thank you! I am using it again but will need to make such a tall cake that I will need to at least triple the ingredients – is there any way to make it cheaper to make!!
    Thanks again, Renae

    • Claire

      Reply Reply June 25, 2013

      Glad you liked it Renae! Unfortunately it’s not an inexpensive cake to make. It’s the chocolate that does it isn’t it?! You could buy less expensive chocolate as long as it tastes good. Depending where you are, I really like the Aldi dark chocolate and it’s pretty reasonably priced.

  • ana

    Reply Reply June 27, 2013

    I think this is the best chocolate cake I have ever tasted!!!
    It’s my favorit chocolate cake from now on. It has everything I expected in a chocolate cake: it’s soooo moist and full of flavour and creamy …. it’s dreamy …. really really good!!
    Thank you for this recipe!!

    • Claire

      Reply Reply June 28, 2013

      Yay I’m so glad you liked it Ana. I really think it’s the best I’ve ever had (well I’m yet to beat it).

  • Brittany

    Reply Reply June 29, 2013

    I was able to veganise this recipe. What a success!
    I have tried with about 4 other recipes but nothing compared to this one!
    Many thanks 🙂

    • Claire

      Reply Reply June 30, 2013

      I’d love to hear how you did it Brittany?!

      • Carrie

        Reply Reply February 14, 2014

        Hi Claire

        Would just like to know if Brittany shared with you how she veganised this cake? If so, would love to try it on my family! Have made your original cake – for my daughter’s valentine birthday party – and looks divine and I’m sure will taste divine, but am slowly converting to vegan! Thanks again!

        • Claire

          Reply Reply February 15, 2014

          I’d love to see the vegan version what a great idea Carrie.

  • Anushka

    Reply Reply July 3, 2013

    Hey,

    It’s my birthday tomorrow and I want to make my self a dark chocolate mud-cake with raspberries.

    I’m a great cook, but not so skilled with baking, so this might be a silly question 🙂

    About the coffee:
    In step 2, you say to mix the butter, chocolate and coffee.
    Should the coffee be in liquid form? (like a cup of coffee)

    Also I want to make 2 layers with a raspberry filling, is it possible to divide the cake batter in 2 or do you suggest I make twice as much. Your cake looks pretty thin based on the photo, so I don’t know if I should double it up.

    Thanks a lot for your reply and it looks fantastic. (I’v looked at many recipes and yours looks best 🙂

    • Claire

      Reply Reply July 3, 2013

      Hi Anushka. Happy Birthday for tomorrow! There’s no such thing as a silly baking question.
      Yes the coffee will be in liquid form. I usually add about 2 tbsp of instant to the water to make up the amount.
      It will depend which size cake tin you are using. If you have two that are about 15cm wide then the layers won’t be too thin. If the tins are wider then I’d probably suggest doubling the recipe.
      If you do use the smaller tins, just make sure you check the cake at least 15 minutes (even 30 minutes) earlier and then every 5-10 mins so it doesn’t burn.
      Happy Baking!

      • Anushka

        Reply Reply July 4, 2013

        Thank you,

        The cake was delicious, I used a 24cm springform. I did try cutting it in half, but it did not work out. I ended up adding my raspberry mix on the top of the cake and then covering it all up with the chocolate icing.
        The cake was really good. Rich, sinful, decadent and heavy. I just had a slice for breakfast 🙂

        • Claire

          Reply Reply July 5, 2013

          Oh wow how well do raspberry and chocolate go together?! Yum!!!

  • Steph

    Reply Reply July 5, 2013

    Claire THANK YOU!
    I made this for my Step Sons 16th Birthday – I am not an experienced cook so I was scared! It turned out perfectly and everyone loved it! I was so thrilled and the two would be major critics loved it!! When everyone asked where did I buy it, you cannot imagine how proud I was to say I baked and decorated it. So thank you very much!

    • Claire

      Reply Reply July 5, 2013

      Yay! Steph that’s fantastic well done!

  • Monica

    Reply Reply July 13, 2013

    Hi Claire,

    in step 3 , you say to mix untill sugar dissolves, but that seems to take forever, how long do you think this would normally take? or do you mix in thoroughly?Any way, so i did try this last night and turned the oven off and left the cake in the oven, and the next mng the cake was rock hard ): but i am going to give it another go, should the cake cake out of the oven to cool down, i am so inexperienced in baking cakes….

    • Claire

      Reply Reply July 14, 2013

      Hi Monica,
      Thanks for trying the chocolate cake! Mixing in the sugar shouldn’t take too long. Make sure you leave it over the heat until it dissolves.
      Yes the cake needs to come out of the oven to cool otherwise it will continue to cook which is why it was rock solid. Good luck!

  • Krystle-jade

    Reply Reply July 20, 2013

    Hi I tried your recipe and loved it! I was just wondering about adapting the recipe to make a white chocolate mud cake. Do you just swap out the dark chocolate for white? Also I wanted to layer the cake but I’m worried that it might lose some moistness if I cut it in half, what do you think? 🙂

    • Claire

      Reply Reply July 20, 2013

      Very good question Krystie. I think so but leave out the coffee, just use water instead. I’m not sure about the cocoa though. Perhaps use a tablespoon of brown sugar in its place. Good luck!
      I’d divide it in two and bake for less time in separate pans rather than cutting it.

  • Lulu

    Reply Reply July 23, 2013

    I plan on making this on the weekend – if I were to make it the day before would the cake AND the icing keep overnight in the fridge?

    • Claire

      Reply Reply July 23, 2013

      Unless it’s really hot where you are just leave them out in an airtight container. The cake actually gets better after a day or two (if that’s even possible!).

  • Amber

    Reply Reply July 31, 2013

    Hi Claire,

    I found this recipe on google this afternoon and am half way through baking it now for my partner’s birthday today. We are going to a large dinner party tonight so I am planning on taking it along. Very easy recipe, fingers crossed for a perfect result!

    Thanks for sharing this recipe

    A

    • Claire

      Reply Reply July 31, 2013

      Thanks so much for leaving me a message Amber. I’m sure it will be perfect. Hope everyone likes it. Enjoy the party!

      • Amber

        Reply Reply August 2, 2013

        The cake turned out amazing! I got thumbs up from everyone who ate a slice. I covered it in grated white and dark Lindt chocolate and placed Ferraro Roches around the edge of the cake. Love, love, love! Best baking success I have had in a while!
        Amber

        • Claire

          Reply Reply August 2, 2013

          Oh yum yum yum! So glad it was a hit Amber!

  • biancka

    Reply Reply August 19, 2013

    I have this in the oven as we speak…….the house smells like coffee/chocolate. Amazing 🙂 !! Can’t wait to try this mud cake 🙂 !!

    • Claire

      Reply Reply August 20, 2013

      I’m a little jealous Biancka. I haven’t made it for ages but I really need to change that!

  • biancka

    Reply Reply August 20, 2013

    Just tasted the cake and I find it very rich………I do also wonder if you have to keep this cake in the fridge ??? The frosting wasnt as set as yours (or maybe I was too impatient ???) but it was very delicious indeed.

    • Claire

      Reply Reply August 20, 2013

      It is very rich Biancka. No I didn’t keep mine in the fridge. Hate to say it but yes, if it icing was runny it’s that you were a little impatient (I don’t blame you, it’s hard to resist!).

      • biancka

        Reply Reply August 29, 2013

        The second time I tried to be a bit more patient and the frosting was set more. I still have one piece left of my second bake so I guess I’ll be fighting over that piece with my son tonight 🙂

  • Pauline Watt

    Reply Reply August 21, 2013

    Have to agree, best chocolate cake ever and so easy to make. Made it for my partners birthday and was a huge success. One recommendation would be not to let your children have it just before going to bed.

  • Foodzeit

    Reply Reply August 23, 2013

    The very best chocolate mud cake recipe I have been seeing around. I think you had me at “you meet no resistance from the thick layer of chocolate goodness”.. :). I will take your recipe with as an inspiration for my own version of this chocolaty delicacy.

    • Claire

      Reply Reply August 24, 2013

      Haha I had myself at that sentence! It’s a seriously good cake! Would love to see your version.

  • Stacey

    Reply Reply August 25, 2013

    I am definitely going to make this, and I will report back on my attempt (I have been known to have some cracker failures)
    However, I was wondering with the frosting, if you’re on a time limit, could you put the frosting in the fridge between whisking it to speed up the thickening process?
    Thanks for sharing this recipe!

    • Claire

      Reply Reply August 25, 2013

      I’d say you could Stacey. Sounds like a good idea actually!

  • Foodzeit

    Reply Reply August 25, 2013

    Claire, would be honored. Find my version on my blog. (http://foodzeit.blogspot.com/2013/08/double-chocolate-mud-sourc-ream-ganash.html). The result was awesome 🙂

    • Claire

      Reply Reply August 25, 2013

      So glad you liked it and thank you for sharing!

  • Erika

    Reply Reply August 29, 2013

    Hi there!
    I was in the supermarket this arvo and decided to make a mud cake! I googled and found this recipe. Hours later it is now in my belly! I’m definitely not a baker and not patient! So it wasn’t particularly easy for me and it definitely didn’t turn out perfect…. it sort of came out like a brownie!! It still tasted delicious! I found your recipe easy to follow, I think the faults that I had were that of my own!
    Better luck next time- as least I will go to sleep sugared and happy 🙂

    • Claire

      Reply Reply August 29, 2013

      Yay! So glad you liked it Erika. Doesn’t matter what it looks like as long as it tastes good!

  • biancka

    Reply Reply August 29, 2013

    Well, not long after I made it for a second time 🙂 It was that good !! I did make a few changes. Instead of coffee I used milk and I added a layer of strawberry jam between the cake and ganache layer. Oh boy…..you have to try that !! It now is pretty much exactly like my fave dessert from my favorite restaurant 🙂 I am a happy girl indeed !

    • Claire

      Reply Reply August 29, 2013

      Oh wow that sounds amazing. I’ve had so many comments on this lately I really think I’ll have to make it again for myself.

  • Michelle

    Reply Reply September 1, 2013

    Hello Claire,
    The recipe and the photos look delicious!

    I am beginner to baking and I am wondering for the Dark Chocolates, should they be unsweetened or semi-sweetened. Do they have to be chocolate for baking? Or can they just be any old dark chocolate block like Cadbury?

    Thank you so much!

    • Claire

      Reply Reply September 1, 2013

      Hi Michelle, Thank you! I just use regular good-quality dark eating chocolate from the supermarket so yep Cadbury would be perfect. Good luck!

  • Andrea

    Reply Reply September 7, 2013

    Hi Claire

    This cake looks AMAZING, I am just wondering do you have quantity amounts and cooking times for larger pans? I have an 8″ round cake tin and a 12″ round cake tin and would love to bake this in there but being a novice baker am really unsure on how to increase the quantities and cooking time. Thank you in advance 🙂

    • Claire

      Reply Reply September 7, 2013

      Hi Andrea. Funny you should comment I just made this cake again tonight! You can make the recipe times 1.5 or double it and I’d still bake it for 1h and then test and test every 10 minutes until a cake tester comes out clean.

  • Lisa Still

    Reply Reply September 16, 2013

    Hi Claire,

    I had to post here as I recently made this cake (I followed the recipe down to a tee – only diff in a non fan forced oven it took about an 1.2hrs) – and it is the BEST CAKE I have ever made or eaten! And I am not usually a favourite of Chocolate Mud Cake. Thanks for the recipe – I made it as a birthday cake for one of my friends and they have all asked for the recipe. Thanks 🙂

    • Claire

      Reply Reply September 16, 2013

      So glad you liked it Lisa!

  • Andrew Smith

    Reply Reply September 25, 2013

    This cake is fabulous! Best chocolate cake ever and so easy to make. Doubled the recipe and cooked in two loaf pans, took a bit longer then recommended time on recipe. Tasted just like a proper mud cake. I used the cake to make a dump truck for birthday and it cut up really well, no crumbling (cooked cake the day before cutting and icing it). Will definitely be making this again!

    • Claire

      Reply Reply September 26, 2013

      So glad you liked it Andrew! If you have any pics I’d love it if you’d share them on the Facebook page – https://www.facebook.com/ClaireKCreations?ref=hl.
      It really is a delicious cake isn’t it? Lasts quite a while too. Well it would if it didn’t all get gobbled up!

  • Iliana

    Reply Reply September 28, 2013

    What is the cocoa powder?

    • Claire

      Reply Reply September 29, 2013

      Hi Liliana. You’ll find cocoa in the baking aisle near the flour. It’s a chocolate powder I guess would be the best description.

  • jem

    Reply Reply October 2, 2013

    H Claire, im about to go shopping for these yummy ingredients- when you say add coffee do you mean just the granuales or like a ready made black coffee?
    cant wait to make this !- aso is it crumbly or easy to calve???? TIA!! JEM

    • Claire

      Reply Reply October 2, 2013

      I Jem. Just regular instant coffee powder granules. It’s sort of a cross between… I probably wouldn’t use it to carve anything fancy but it’s not too crumbly. I hope you like it!

  • Sarah

    Reply Reply October 6, 2013

    This is the first time I have ever bothered to comment on a recipe but just had to add that this truly is the best ever mud cake! I made two big cakes in the shape of a 3 and an 0 for my fiancé’s 30th last night and they were a hit! I made the cakes the day before and just covered them in a tea towel over night (they were big cakes with double the batter in each and I didn’t have big enough Tupperware) – they were so moist and rich and everyone loved them! I have never seen cake at a party be such a hit! Plus it’s so easy to cut 🙂 thanks so much for this recipe!

    • Claire

      Reply Reply October 7, 2013

      You are very welcome Sarah. I’m so glad you liked them. Happy 30th to your fiance!

  • Sasha

    Reply Reply October 11, 2013

    Hi there,
    I was wanting to make a choc mud cake for one of my friends for his birthday and was wondering if i double the batter if it needs extra cooking time? Its going in a 10″ square tin. I was also wondering if peppermint flavour would work instead of the coffee? if so would i need extra o actually have it affect the taste?

    • Claire

      Reply Reply October 12, 2013

      Hi Sasha,
      Yes you will need to increase the baking time for a bigger tin. I’d start checking on it at the usual time and then every 5-10 minutes. If it starts to look a bit brown on top cover it with foil.
      With the coffee – you can’t actually taste it (trust me I don’t like coffee!) but it’s more to bring out the chocolate flavour. You could definitely add peppermint to it. Another idea might be to add some peppermint essence to the icing instead?
      Hope that helps!

  • Lyndsy Moll

    Reply Reply October 13, 2013

    OMG! Saw your blog, cake is in the oven smells divine. Can’t wait until its done. My mouth is watering so bad.

  • Lyndsy Moll

    Reply Reply October 13, 2013

    A- m- a-z-i-n-g!

  • Rachel

    Reply Reply October 14, 2013

    I just wanted to say a huge thank you for this recipe, it was delicious! I made it for a friends birthday recently and it was such a hit. I wanted a taller cake so I made 1.5 times the recipe and used two 7inch pans, I messed up the icing slightly but it was fixable although not perfect and decorated it with chocolate butterflies I had made earlier. I will attach a link to the photo.
    This is definitely a recipe I will be using again!

    https://www.facebook.com/photo.php?fbid=10151657888341806&set=pb.503031805.-2207520000.1381705700.&type=3&src=https%3A%2F%2Ffbcdn-sphotos-c-a.akamaihd.net%2Fhphotos-ak-frc3%2F1378215_10151657888341806_1374574291_n.jpg&size=640%2C640

  • Mandy

    Reply Reply October 21, 2013

    Hi Claire
    I’ve just put the cake in the oven. I followed the recipe to a tee and found that the batter was very liquid. As I’m not used to cake batter having this consistency I was worried that 375ml of coffee seemed like an awful lot of liquid….did I read it right???? Well the proof will be in the pudding (or should I say cake he he he). Will repost in an hour with the result. It smells divine so fingers crossed.

    • Claire

      Reply Reply October 22, 2013

      Mandy you did it right. It’s a very liquid batter. The first time I made it I was rather uncertain. I hope you like it!

      • Mandy

        Reply Reply October 23, 2013

        Hi Claire,
        The cake turned out perfectly. It was a real hit with my daughter and her friends who came searching for a snack not long after the cake came out of the oven. I just did ganache for the icing because it was quick and the girls couldn’t wait,but next time I’m going to try your icing cause it looks much yummier. Thanks for a smashing recipe.

        • Claire

          Reply Reply October 23, 2013

          Yay! So glad it was a hit. Thanks for coming back to let me know.

  • Chetna

    Reply Reply October 24, 2013

    Hi Claire,

    I just baked this cake yest night and will do the icing today. But I just tasted a bit of it and its a bit bitter even after adding 450gms of sugar (thats a LOT).
    Could it be because of the strong coffee ( i added 2 tsps of coffee powder to 375 ml of hot water) or the extra 3tbsps of cocoa powder or the dark chocolate (with 45% cocoa)? I am quite confused.
    Also the batter was so liquidy that it leaked through the springform baking pan and i had to transfer it to a regular baking tin.
    Though it looks great but its also too greasy because of the huge amount of butter. Is it possible to reduce the quantity of butter in it as some of family members have high cholestrol levels?

    Thanks a ton

    • Claire

      Reply Reply October 24, 2013

      Hi Chetna.
      Yes the batter is really liquid before baking. The first time I made it I was a bit worried but it turns out well. Hmm… it’s not really something I’d serve to anyone with high cholestrol. It’s more of a treat cake. I think reducing the butter would change the cake a lot. Re the bitter – I’m not sure about that. I’ve never had a problem with it being bitter but I would say the type of coffee/chocolate you use would have an impact?

  • Chetna

    Reply Reply October 26, 2013

    Thanks a lot Claire for your reply.
    I made it again for my brother’s birthday, as I really could not serve the bitter sweet cake, and this time it turned out quite well. I think it over-baked the first time (as I had used a smaller cake tin earlier) and hence the bitterness. I just modified the icing a bit and used cream instead of water to ensure that the icing was spreadable quickly due to paucity if time. The cake was loved by everyone and all my fears were proved wrong. But yes I’ll have to ensure that its only a treat cake.
    Thank you for this wonderful recipe.

    • Claire

      Reply Reply October 27, 2013

      Not a problem Chetna. Ahh yes that could have been the reason for the bitterness. Glad it was a hit!

  • Michelle K.

    Reply Reply October 27, 2013

    Hi Claire,

    I made this cake last week for my boyfriend Chris’ birthday. I followed your instructions exactly and although I was briefly worried about the liquid consistency of the batter (I’ve never made a cake with such a batter) I popped it into the oven and hoped for the best. As Chris works away from home at a gold mine I made the cake the day before he travelled and he shared it with the other guys at the mine site. I didn’t get to taste the cake but it received rave reviews! Thanks for sharing the recipe!

    Michelle K.

    • Claire

      Reply Reply October 27, 2013

      Hi Michelle. I’m so glad it was a hit although that’s no good that you didn’t get any. You’ll just have to make it again 🙂
      The first time I made it I was a bit worried about the batter too.

  • Evelyn

    Reply Reply November 27, 2013

    Hi claire,
    Juz wondering, how many tsps/tbsp of coffee granules did u add for your 375ml of coffee? I want to make sure that i got the right consistency of the coffee taste thickness.
    Thks!

    Evelyn

    • Claire

      Reply Reply November 27, 2013

      Hi Evelyn. I usually add a heaped tablespoon of coffee granules. Hope you like it!

  • Leighanne B

    Reply Reply December 7, 2013

    This cake looks awesome but if you follow the recipe it’s like water & doesn’t cook! Looks like the amounts of ingredients are wrong or there is something missing!

    • Claire

      Reply Reply December 7, 2013

      Hi Leighanne. It’s a very liquid batter. The first time I made it I didn’t think it would work out. The ingredients are all correct though I promise.

  • Daniel

    Reply Reply December 15, 2013

    Hi, looks great.. can you tell me how many cups of batter this recipe makes?

    • Claire

      Reply Reply December 22, 2013

      Hi Daniel. I’m not entirely sure but I’d say about 5 cups.

  • Paula

    Reply Reply December 16, 2013

    Wish me luck, hubby’s b’day tomorrow, his fav cake is chocolate mud! Was going to just buy one, but decided to make one instead, searched the web, found this sensationally delicious looking mud cake! Just placed it in the oven, fingers crossed!

    PS: I have never baked a cake from scratch, yes I am quite nervous to make this as my first!

    • Claire

      Reply Reply December 16, 2013

      Good luck Paula! I’m sure it will be perfect and your husband will love it!

  • Mitch

    Reply Reply December 18, 2013

    Baked this lip-smacking cake for my brothers birthday last night. Family, friends, neighbours all loved it and wanted the recipe!
    Thanks heaps, Claire!

    • Claire

      Reply Reply December 18, 2013

      Yay! Glad it was a hit Mitch. You are very welcome and Happy belated Birthday to your brother.

  • Kim

    Reply Reply December 19, 2013

    Baked this cake tonight and im really quite concerned something went wrong, and im just not sure what. After adding the coffee with the chocolate and butter it began to go quite lumpy, and even more lumpy when i added the sugar. I used instant coffee was i meant to add water to it? Or use a different type of coffee? Im still waiting to see how it turned out, but i feel the results may be bad as it was quite lumpy when i placed it in the oven and not at all liquidly like what other people have been saying.

    • Claire

      Reply Reply December 20, 2013

      Hi Kim. Possibly the mixture was heated for a little too long and the chocolate seized? How was the coffee when you added it? Dissolved in the water? I hope it turned out ok!

  • Zo

    Reply Reply December 30, 2013

    I think I just died on the inside. I’ve been searching for the best choc mudcake recipe for ever. I was just wondering what sort of cocoa powder to use. I only have 100% natural cocoa powder (the cheap brand in au). Is that fine or what kind should I buy? And also what brand of chocolate did you use? Thanks for all your help and for posting this recipe

    • Claire

      Reply Reply December 30, 2013

      Zo that should be fine. Hope you like it!

  • Naomi

    Reply Reply January 2, 2014

    Hi Claire, this looks delicious! Would you be able to give me an estimate of how high the cake part ends up in a 25cm tin (without the icing on it)? I’m wondering if I should increase ingredient quantities to get a higher cake. Hoping to bake today if you can get back to me, if not I’ll go ahead and experiment anyway 🙂

    • Claire

      Reply Reply January 3, 2014

      Hi Naomi. I would guestimate at about 4cm. If you’d like a higher cake then I’d recommend making two and sandwiching them together rather than adding more batter to the tin as it might not cook properly. Good luck!

  • Fleur

    Reply Reply January 11, 2014

    Hi Claire. Live your blog! When you say “good quality dark chocolate” in your posts/recipes, can you tell me exactly what you use? Many thanks!

    • Claire

      Reply Reply January 11, 2014

      Hi Fleur. Thank you! I actually use the Aldi Belgium dark chocolate. I think it’s the best. Nice and rich and not bitter.

  • Sara

    Reply Reply January 12, 2014

    Hi Claire,

    I have made this a lot and it is just deeelicious! My dads fave!!! I was just wondering, every time I’ve made it, it has ended up with an air ring round the middle when its fully cooked. It then sinks down when it’s cooling so doesnt have an evenish level!It’s also really delicate and crumbles.I’ve tried it in both a round and square tin! Is there anyway to avoid it? I’m making it as mini square cakes covered in fondant for my sisters wedding (80 in total) so just wanted to see if I can do anything differently! Thanks x

    • Claire

      Reply Reply January 13, 2014

      Hi Sara. Glad you like the cake! Hmm unfortunately that happens to mine sometimes too. Strangely when I’ve cooked it in a loaf tin it didn’t sink. I have read that you can get things that wrap around tins to help the cake cook evenly and nice and flat but making 80 I’m not so sure. Only thing I could think of would be to level the tops and sandwich two cut-side together although that would add a lot of extra work!

  • Gabrielle

    Reply Reply January 19, 2014

    OH.MY.GOD!!! Followed to a T and best mud cake I have ever eaten!

    • Claire

      Reply Reply January 20, 2014

      Yay! Glad you liked it Gabrielle!

  • Gina

    Reply Reply January 31, 2014

    I just made this and what a flop it is! It didn’t rise at all and has an overall very strong coffee taste!

    • Claire

      Reply Reply January 31, 2014

      That’s no good Gina. Sorry you didn’t like it.

  • Renee

    Reply Reply January 31, 2014

    Hi Claire,
    I’m considering making this cake for my Aunt’s 60th birthday next weekend, and I have a few questions. Firstly I am planning on making a sheet cake (probably going to cook 2 half sheets and lay side by side, and then do another layer on top – there’s a lot of people at this 60th!) so my first question is how many batches of the above recipe would I need for one half sheet pan?
    My second question is after laying out the cake and covering in ganache, do you think this recipe would be suitable to then be covered in fondant? Or is it too delicate?
    Thanks,
    Renee

    • Claire

      Reply Reply February 6, 2014

      Hi Renee. It would be ok to cover in fondant no problem. Re the calculations… I’m not 100% sorry. What are the measurements of the tin?

  • Sarah_Meowiing

    Reply Reply February 6, 2014

    great recipe = great cake as always

  • Kylie

    Reply Reply February 7, 2014

    I cooked this cake. Very tasty and moist. But it didn’t cook right. The finished product was full of holes and all hollowed out.

    • Claire

      Reply Reply February 7, 2014

      Hmm that doesn’t sound good Kylie. I wonder what could have caused that?

  • Velika Lovett

    Reply Reply February 12, 2014

    Hello, I’ve just come across this recipe. I was wondering with the icing will it pipe ok onto cupcakes? Thanks 🙂

    • Claire

      Reply Reply February 13, 2014

      Hi Velika. It would but it’s very soft so not really that good for any sort of fancy piping.

  • Melissa

    Reply Reply February 25, 2014

    Hi Claire
    I was just wondering if I could use espresso instead of granules as I don’t have any instant?
    Also if I ice the cake the day before can it still be kept on the bench in a container?

    • Claire

      Reply Reply February 25, 2014

      Hi Melissa. Yep no problem and the cake will be perfect iced in a container. Enjoy!

  • Melissa

    Reply Reply February 25, 2014

    Thanks Claire
    I have it in the oven and it does smell superb. Just wondering, it seems to be cracking in a circle about an inch in from the edge if the tin. Is this expected or have I over mixed it (only mixed for a couple of minutes total in a kitchenaid stand muxer)?
    Thanks so much.

    • Claire

      Reply Reply February 26, 2014

      Oh yum Melissa I’m a bit jealous! Yes mine always cracks like that too but I cover it up with icing 😉

  • Sharon

    Reply Reply March 13, 2014

    Hi Claire 🙂 sorry if I sound silly but am new to baking and want to try this out.. With step 2 in regards to the coffee, do I add coffee into 375ml of water or do I just add the coffee powder straight into the butter & chocolate mixture?

    • Claire

      Reply Reply March 14, 2014

      Sharon there is no such thing as a silly question. The coffee needs to be dissolved in the water first. I’ve tried just adding it and I ended up with little lumps of coffee. Good luck!

  • Sharon

    Reply Reply March 15, 2014

    Thank you so much Claire! Husband & kids loved it

    • Claire

      Reply Reply March 16, 2014

      You’re welcome Sharon I’m glad!

  • Amy

    Reply Reply March 19, 2014

    Hi Claire!
    This is seriously the best ever chocolate mud cake I’ve ever had. I’ve made it twice now, once exactly how you’ve made it and the fudge icing is unbelievably good. And the other time was last week, I did a cake decorating course that required a 7inch square mud cake, I have to say this liquid like recipe doesn’t lend itself to a square tin…. I ended up having to cut the sides off because they were burnt but it was definitely salvageable! It looked amazing after doing the cake decorating course and everyone at work said it was incredible and the most delicious cake they’ve had! So thank you for posting such an amazing recipe!

    • Claire

      Reply Reply March 20, 2014

      Hi Amy. I’m so glad you liked it! I’ve never made it in a square tin but that’s a very good tip thank you. Do you have any photos?

  • Michelle

    Reply Reply April 2, 2014

    I made this cake for a birthday and threw it away as there was no way I could serve it. I made it in a 20cm pan not the recommended 25cm, perhaps this is why it would not set – I had to cook it too long and so the outside burned. But even so the cooked parts of the cake I did try did not have an impressive flavour or texture, I don’t agree with so much water being in a cake – it’s more like pudding. The icing was not a great flavour or texture for me either. Very disappointing and a very expensive cake to make. Made a plain old chocolate cake after that and it was great. I am by no means an inexperienced baker. To me if a recipe is so fussy that a different size pan throws it off, it’s not a good recipe.

    • Claire

      Reply Reply April 3, 2014

      Hi Michelle. Sorry you didn’t have any luck with the cake. Could it have been the chocolate? I’ve tried it in a few different tins and made cupcakes with it. The chocolate is the only thing I can think of with regards to the flavour as it can make a big difference. Sorry again that it didn’t work out for you!

  • Erin

    Reply Reply April 17, 2014

    Hi, this cake has such great reviews I’m planning on making it for easter. I want to Beke the cake on Friday and plan to decorate and serve on Sunday. How would you recommend strong this cake ? Thank you.

    • Claire

      Reply Reply April 20, 2014

      Hi Erin. Sorry for the delay getting back to you! I hope you still made the cake. I just keep it in an air tight container but it can also be frozen wrapped in plastic wrap and aluminium foil.

  • Erin

    Reply Reply April 17, 2014

    Also…. I only have 7 inch tins… I was thinking of making 1.5 times the batter for 2 cakes….how long do you think these will need in the oven ? Would you recommend making extra icing to sandwich the cakes together ? Thank you.

    • Claire

      Reply Reply April 20, 2014

      Hi Erin. I’d start checking it after 40 minutes about every 5 minutes or so. Yes probably best to make a little extra icing. Enjoy!

  • Justine

    Reply Reply May 15, 2014

    I have made this cake twice now, it’s very yummy, however I found that it sinks really low in the middle, making the middle of the cake really thin. I’m not sure what I’m doing wrong! 🙂

    • Claire

      Reply Reply May 16, 2014

      Hmm Justine I’m not sure. I have to say this has happened to me on occasion too. I read that if you over-mix the batter it can make it collapse? Also if the baking powder is past its prime?

  • Steph

    Reply Reply May 22, 2014

    This cake looks amazing Claire!!! You are a very clever lady and you give me heaps of inspiration in the kitchen. I wondered what your thoughts are on using gluten free plain flour?

    • Claire

      Reply Reply May 22, 2014

      Thanks Steph! I haven’t used it very much but I think it would be ok? Only one way to find out I suppose!

      • Steph

        Reply Reply May 22, 2014

        I will give it a go and let you know! Thanks for your super quick response.

  • Lani

    Reply Reply June 8, 2014

    Just doubled this cake batter up by 2 with my daughter. Cake in oven, hope it turns out a yum as everyone elses. Quite a runny batter. Is that the correct consistency? Anyone cooked this in a Gas Oven, as have new gas oven and not sure what to expect. Thanks. Will post my result in a few hours.

    • Claire

      Reply Reply June 8, 2014

      Hi Lani. Yep it’s a really runny batter. I’m not sure about the gas oven. Fingers are crossed for you!

      • Lani

        Reply Reply June 10, 2014

        Hi Claire,
        I am the bearer of good and bad news. Though i followed this recipe down to a T, my cake burnt on the edges and was left runny in the middle for a good part of the cooking time. I suspected once the 1hour mark had come, I’d check the cake with my skewer.
        Strange my skewer comes out in batter and the cake is still wobbling..
        I give the cake more time to cook. I could smell the beautiful aroma of coffee-chocolatey goodness change into a burnt chocolatey badness…
        Once I got up to check the cake again, total cook time 2 hours, my skewer comes out Jusst enough for me to say Enough! but not enough for me to save the bottom and sides (edges) of the cake. Approx 1cm over bottom and sides of entire cake was burnt to the point of no return. Once cooled i basically got in their with the family. We pretty much scooped out the cake and i scooped out enough into a container (as their was soo much left) Miss 8 reckons it looked like scoops of icecream whilst observing my method of transfer.
        I can’t understand why. As i said I made this with my daughter. We measured things out as accurately as could be, set the oven temp on exactly (had thermometer inside oven) Could it be this cake cannot be doubled??? I also noticed a eggy taste upon first tasting of the cake once cooled, but did not notice it the next day of eating.
        End result of the ACTUAL cake that was edible is: A very rich, decadent, dense, moist chocolate mud cake. Coffee definitely bought out the cocoa I used (a really good 70% chocolate block) & family loved it!! Have to have small portion as is extremely rich, high in sugar and shows on the waistline (I already knew what I was getting myself in to upon reading of the ingredients list *chuckles 🙂 Anyway, next time I might try the batter by 1 only lol Thank you anyway.

        • Claire

          Reply Reply June 11, 2014

          Hi Lani! Oh no! Sounds like it’s not a good one for doubling unfortunately. I’m glad you liked the bits you tried. Haha yes you’re quite right, it’s not something you could have every day.
          Thanks for letting me know! You have saved me from future disasters. Glad you at least got a little bit 🙂

  • Jen

    Reply Reply June 11, 2014

    I’m a fairly seasoned baker, and this is, by far, the BEST mud cake recipe I have EVER come across! Soooooooooo good! Definitely my go to chocolate cake from now on!

  • fathima

    Reply Reply June 14, 2014

    first time baking a mud cake
    cooking in the oven right this moment…fingers crossed ladies..

    its a surprise for my neice who turns 23!!

    • Claire

      Reply Reply June 15, 2014

      Fingers crossed for you Fathima but I’m sure it will turn out well. Happy Birthday to your niece!

  • fathima

    Reply Reply June 15, 2014

    Turned out perfect…an absolute hit…
    My new go to recipe for a divine ..decadent chocolaty treat

  • cristina dello iaco

    Reply Reply July 4, 2014

    Oh MY goodness, this is the Best mudcake I have ever tasted. It was truly decadent.
    Thank you so much!

  • Kelly

    Reply Reply August 4, 2014

    Sorry if this has been asked already, but could this recipe be used to make cupcakes? Would you need to alter any ingredients? What would approx. cooking time be? Thanks!

    • Claire

      Reply Reply August 4, 2014

      Hi Kelly. It sure can! I would start checking them from 20 minutes and just add another 5 then check again. Good luck!

  • Jess

    Reply Reply August 14, 2014

    Just made this cake for a friend and it is amazing!!!! Thank you. 🙂

  • Kelly Nadebaum

    Reply Reply August 15, 2014

    Holy heck this cake is delish!!
    I decided I should learn to bake, as I’m now a mother & I found this recipe with its rave reviews & gave it a crack. It was easy & turned out delicious! Mine sunk in the middle, I have since read your comment about the old baking soda & think that was it, but I just filled the dip with icing & it now looks & tastes amazing!!
    Thank you for this great recipe!

    • Claire

      Reply Reply August 18, 2014

      So glad you liked it Kelly! I always do the old fill-it-with-icing if my cakes sink. Added bonus I think because you get more icing than you expected!

  • Melissa

    Reply Reply August 30, 2014

    Oh my god. It is even better than you promised. I doubled the recipe but think I should have cooked it as two separate cakes and layered it as it cooked a bit unevenly.
    Have never enjoyed licking a cake bowl so much.
    It should be a hit at my brothers 18th party.

    • Claire

      Reply Reply August 31, 2014

      Oh goodness I have made myself ill licking the bowl on several occasions it’s so good. Happy Birthday to your brother and I’m so glad you like it!

  • Leanne

    Reply Reply August 31, 2014

    Hello i just want to say my goodness thankyou so very much for this beautiful recipe. I wanted a moist mud cake and it is beautiful I made your recipe for my husband for Valentines day as his favourite cake is a mud cake and he loved it. Also my 4 girls loved it as well and when it was one of my girls 21st this year i tripled your recipe and made her a beautiful cake for it, it was a winner thankyou 🙂

    • Claire

      Reply Reply August 31, 2014

      You’re very welcome Leanne! I’m so glad it was such a hit. I’d love to see a photo if you make it again!

  • Sue

    Reply Reply September 29, 2014

    WOW! It’s all I really need to say! I’ve been searching for a good mud cake for ages! I made a square one and it was a huge hit for my sons 9th birthday yesterday and today I’ve also made 22 cupcakes from the same recipe..yum yum yum! I did put in a splace of oil as I didn’t quite have enough butter but it hasn’t made a difference at all!
    Thanks Claire for your wonderful recipe…it’s one of the quickest and easiest I’ve ever tried too..

    • Claire

      Reply Reply September 29, 2014

      Yay! So glad you like it Sue. Great idea to use a bit of oil to replace the missing butter. Now I want chocolate cake!

  • Sue

    Reply Reply September 29, 2014

    That was meant to say splash of oil! Lol!
    I’d send you one but coming from Australia I can’t guarantee the condition it might be in…mind you they say a mud cake gets better with age, but maybe not that long! Lol!

    • Claire

      Reply Reply September 29, 2014

      Haha I’m in Australia too! Express post! :-p

  • John

    Reply Reply October 1, 2014

    I made it exactly as your recipe states. Where the *&^% does it say to mix the coffee with water?? Too late for me. Maybe explain things better for us retarded fathers trying to make their kids something to eat.

    Thanks.

    • Claire

      Reply Reply October 1, 2014

      Oh no John! I’ve updated it to say (ie coffee dissolved in water) so I hope that’s clear. Sorry it wasn’t clear for you! I hope you give it another go.

  • Sue

    Reply Reply October 4, 2014

    Oh! I just expected you to be in the US! Lol!

  • Dawn

    Reply Reply October 9, 2014

    Hi Claire,
    Don’t normally post but just have a couple of things to say/ask. Firstly I LOVED this cake, this is exactly the type of heavenly choc mudcake I’ve been looking for/dreaming about for a while, thank you, you’re a godsend. The question is, do you think this could be used as a wedding cake, and if not do you know of any recipes to recommend for that purpose? Thanks again

    • Claire

      Reply Reply October 9, 2014

      Thanks so much Dawn! You could definitely use it for a wedding. It’s great because you can make the cake in advance and even freeze it if you like. If you want to do the same icing I am not sure how it freezes but you could try it out. Freeze it separately in a zip-lock bag and then defrost and beat it with a mixer and see how it comes back. I can’t see why it wouldn’t work but as I said, I haven’t tried it but have frozen the cake many times and it’s just as good. It lasts quite a while unfrozen too so you could make it up to 3 days in advance and it would be perfect.

      • Dawn

        Reply Reply November 20, 2014

        Hi Claire
        Thanks so much for getting back to me. I now realise I need a recipe just like yours for an 8 inch pan though 🙁 Still struggling to find something of similar quality, as I’m not very good at recipe conversion 🙂 Wish me luck! Thanks again for all your help

        • Claire

          Reply Reply November 20, 2014

          Hi Dawn. I think if you just halve the recipe it would be perfect for 8inch. You’re very welcome!

  • Jesvin

    Reply Reply October 10, 2014

    I made this for my son’s birthday and it was divine! Thanks so much for sharing the recipe. Going to be making this often!

    • Claire

      Reply Reply October 10, 2014

      You’re welcome Jesvin. Glad it was a hit!

  • Patricia

    Reply Reply October 10, 2014

    Hello,

    I want to make this cake for a birthday party, only I need the icing to be white so I can colour it. Can I use all the ingredients besides the chocolate in the icing or will it not turn out right?

    Thank you

    • Claire

      Reply Reply October 10, 2014

      Hi Patricia. No it wouldn’t set without the chocolate. I would use a buttercream icing which you can colour. I have made it with buttercream before and it’s delicious!

  • Shannon

    Reply Reply November 9, 2014

    I wanted to make a choc orange mudcake so I was as looking for a mudcake recipe I could modify. Yours looked like the end result I wanted so I decided to give it a go. Can I just say – Oh Em Gee. This recipe is amazing! Thanks Claire x

    • Claire

      Reply Reply November 10, 2014

      You are very welcome Shannon! So glad you like it! x

  • Hugh

    Reply Reply November 16, 2014

    I mad this cake yesterday. The cake part was no problem – rose nicely and cooked through perfectly.

    The icing was another matter! i added the chocolate to the melted butter mixture and beat it vigorously – result, the whole lot split. I had in the end to pour off the fat which had separated out, and rescued it by adding some cornflour and water, plus a lot more dark sugar. It worked out ok luckily, but I’d like to know what went wrong.

    That said, my improvised icing worked and the cake tasted very good next day 🙂

    • Claire

      Reply Reply November 17, 2014

      Hi Hugh. Oh dear. I haven’t had that happen but I’m glad the improvised icing worked out ok. Sounds like the chocolate might have over-heated but I’m not sure sorry!

  • A. Theriault

    Reply Reply November 26, 2014

    I am currently making a two-tiered wedding cake, and this recipe looks practically perfect! I love that it can be made ahead, frozen, and guaranteed to be moist on the big day! A couple questions: What size springform is this recipe designed for (it just says small)? Can I stack layers of it with the icing described here, and will it hold under fondant? There looks to be an overly large ratio of sugar in this recipe- is it very sweet? Appreciate your answers very much, thank you in advance!

    • Claire

      Reply Reply November 26, 2014

      Hi! Ooh yes I think this would make a wonderful wedding cake. You could use this icing very thinly under the fondant. I know it could be a lot of waste (or very fun day) but I would try it out first (maybe a smaller version).
      The tin it makes is about 22cm (9 inch) but I have made it in so many different tins.
      Yep there is A LOT of sugar in this but it’s not all that sweet. Seriously rich but not too sweet – I think the coffee helps with that.
      I hope that helps. If you’re happy to share I would love to see a photo of the cake when you make it. You can share it on my FB page. Goodluck!

  • Ash

    Reply Reply December 4, 2014

    Hi Claire,

    Thank you for the recipe, mouthwatering photos and all your informative replies.
    Did you use salted or unsalted butter for the cake? Trying it this weekend

    • Claire

      Reply Reply December 4, 2014

      Hi Ash. You’re very welcome! I am a bit lazy with butter and always use salted. If you use unsalted, just add 1/2 a teaspoon of salt with the flour.

  • Ash

    Reply Reply December 8, 2014

    Thanks Claire. Made your mudcake on the weekend. Holy moly, does it deliver!! Everything you’ve said about not it being too sweet, even better after two days, moist and heaven-smelling was true 🙂 This is officially my top-ranking mudcake recipe! And so easy!!

    I highly recommend best eaten at room temperature when smidgy and gooey. Oh goodness, how yum.

    A tip for other readers: if using a nespresso machine, I used one expresso pod diluted in 375ml of water.
    Wanted to pick your brain Claire….if you happen to be a coffee lover and actually DO want some stronger coffee flavour, can you add in more coffee to concentrate the 375ml of water without upsetting the overall balance? Would you need to compensate for bitterness by adding more caster sugar?

    • Claire

      Reply Reply December 8, 2014

      Hi Ash. So glad you like it and thanks for your lovely comments! Good tip on the Nespresso. Yes I would say you can just concentrate the coffee more. If you want the coffee flavour then I don’t think you’d have to offset it with more sugar. Hope it works out!

  • Rachelle

    Reply Reply December 19, 2014

    I’m currently making this, it’s in the oven, but! It’s been an hour and 15 and it’s still runny 🙁

    • Claire

      Reply Reply December 19, 2014

      Oh no Rachelle that doesn’t sound good! How did it turn out?

  • Linnéa

    Reply Reply January 12, 2015

    This muc cake is absolutely AMAZING and made a huge success on New Year’s eve. Thanks a lot for the recipe! /Greetings from a snowy Stockholm

    • Claire

      Reply Reply January 13, 2015

      Yay! What a great way to start the year Linnea.

  • Kath Ludford

    Reply Reply January 13, 2015

    I have yet to bake this because I only found the receipe today, but the comments have more than convinced me!! Getting further down the comments with people putting jams and fruits in layers between the cake and then the cake and icing, it begins to sound a lot like a Sacher Torte cake. So perhaps you should call it Claire’s, Sacher mississippi mud torte!!! 🙂

    • Claire

      Reply Reply January 13, 2015

      Ooh I like the sound of that Kath! Let me know how it turns out!

  • Jacqui Jago

    Reply Reply January 27, 2015

    Hi, this looks amazing but I am wanting an orange chocolate mudcake. What do you think would happen if I replaced the coffee with orange juice and orange zest please?

    • Claire

      Reply Reply January 27, 2015

      Hi Jacqui. I’d probably do 1 cup water with 1tbsp coffee dissolved in it and 1/2 cup orange juice and then add the zest too. Sounds like a great addition.

      • Rita Lihn

        Reply Reply April 14, 2015

        Maybe I would omit the coffee and just replace it with fresh squeezed oranges and orange zest. Usually coffee and orange to not go together well, at least not to my taste. rgds. Rita

        • Claire

          Reply Reply April 22, 2015

          Yes you could do that Rita no problem.

  • vanessa

    Reply Reply January 30, 2015

    CAN THIS BE DONE FOR CUPCAKES? IF SO WOULD THE PROCEDURE CHANGE TO ENSURE THE TEXTURE IS THE SAME? :))))

    • Claire

      Reply Reply January 30, 2015

      Hi Vanessa. It sure can. I am actually making some tomorrow. Just fill them about 1/2 – 2/3 of the way.

  • alesha

    Reply Reply January 31, 2015

    Hi, I need to make a layered birthday cake for my son and was discovered your delicious recipe for this chocolate mud cake. do you think this recipe would work if I baked it in two layers using half the batter for each layer, then put the frosting in your recipe in between and then used one of the rolling icing type products to encase the cake as need to do as a batman theme cake? Not sure if the icing in the middle would hold another layer on top and the outside icing, or if it would squish out (if only suitable for top of cake). Please can you kindly let me know? Thank you!! Can’t wait to make this!

    • Claire

      Reply Reply February 1, 2015

      Hi Alesha. It definitely works for a double layer but as you said, the icing would probably squish out of the middle. I would probably make a chocolate buttercream for the middle and maybe stick a couple of skewers through the two layers just to make sure they hold. Enjoy!

  • lisa c

    Reply Reply February 1, 2015

    Hi…. just have this cake in the oven for over an hour and it has not yet started to cook through…. i have just calculated if i did anything wrong with the ingredients. Please notethat 1.5 cups are NOT really 375 ml…themeasurements on the cups are not equal to the metric amounts as shown on them…. please amend the recipe to say cups or mls and not both as it is very very misleading…i put 375ml of water ina measuring jug with my coffee instead of using cups and it did NOT measure 1 1/2 cups!!!
    I jhope thiscake will somehow cook through as it is my first ever try in covering a cake with fondant and i want it to look good

    • Claire

      Reply Reply February 2, 2015

      Hi Lisa. I’m sorry it’s not working out for you. That’s no good at all. 1 cup is equal to 250ml of liquid though so that measurement is correct. Could there be any other issue? Is the oven working correctly? I hope it works out for you!

  • Wendy

    Reply Reply April 3, 2015

    Best cake ever!!! I made this for my daughters second birthday this new years & it was a hit (left out the coffee) Made double the icing & double the cake & layered it haha chocoholics!! Im making it again in a few weeks for my sons first birthday soooo good. Thanks for the recipe 🙂

    • Claire

      Reply Reply April 7, 2015

      You’re very welcome Wendy! I can’t make it unless it is a special occasion and I have lots of people to share it with or I will eat it all!

    • Sehr

      Reply Reply February 16, 2016

      Hi! Hope you dont mind me asking – if you skipped the coffee did you still add the water? I want to make this for my son’s second birthday and then cover it with fondant. Hope it turns out good!

      • Claire

        Reply Reply February 16, 2016

        Hi Sehr. Yes if you’re going to leave the coffee out just add the same amount of water. If you’re worried about taste, I hate coffee and love this cake. You can’t taste it. But if you want to avoid the caffeine it is fine to leave it out. Happy Birthday to your son! He’s the same age as my older son!

  • Rita Lihn

    Reply Reply April 14, 2015

    The basic recipe of the cake is splendid, but the icing seemed to be too heavy for our (European) taste. So I decided for the icing to melt 200g of dark chocolate, add about one tsp fresh vanilla from the mill and two small but hot chilies. I covered the cake with this choc-topping using a baking brush and added chocolate-covered espresso-beans for decoration. The chili taste should not be dominant, but leave a little burning sensation to the mouth. The guests liked it very much, much to my regret, there was nothing left. rgds rita

  • Sarah

    Reply Reply April 16, 2015

    Ok I just found out today I’m in charge of my bf’s Dads birthday cake on Monday and also that he loves rich chocolate cakes. Googled a few different ones and this one seems to be the winner!

  • Sarah

    Reply Reply April 18, 2015

    Hi Claire do you know if I could make that cake a day in advance? I made a white chocolate mudcake before which you had to make a week before, but I don’t wanna mess up your beautiful recipe

    • Claire

      Reply Reply April 22, 2015

      Hi Sarah. Sorry for the late reply. You most certainly can make it a day in advance in fact I would recommend it!

  • Rachel

    Reply Reply April 23, 2015

    I’ve just made this for my sons birthday. I doubled the quantity and baked at 175 fan forced for 1 hour (in a 34cm x 25cm pan). It turned out beautifully – with a crispy top!!
    I intend to leave it to cool overnight – wrap it in cling film and foil and freeze for a week.
    I will ganache the top and cover in fondant (he wants an iPad cake).
    Thank you so much for this great recipe – it’s a keeper xxx

    • Claire

      Reply Reply April 23, 2015

      You’re very welcome Rachel! It’s such a great recipe and perfect for making ahead like you have. I hope it turns out. iPad sounds so cool! I’d love to see a photo if you’re happy to share?

  • Cindy

    Reply Reply April 29, 2015

    How long in advance can this be prepared ? Sorry if it has already been asked.

    • Claire

      Reply Reply April 29, 2015

      Hi Cindy. No problem at all. If it is to be kept fresh I would say two days is fine but what I do is make it ahead and freeze the cake then defrost it the night before and ice on the day.

  • Cindy

    Reply Reply May 2, 2015

    Hi I have another question. If I ice the cake tonight, do I just leave it sitting out overnight or put it in the fridge?

    • Claire

      Reply Reply May 2, 2015

      No problem Cindy! It’s personal preference. I don’t like it cold so I leave it in an airtight container on the bench.

  • Kylie

    Reply Reply May 10, 2015

    Love how following this recipe it does just what it says it will do ie whisk until icing turns smooth and glossy. Oooo did it ever! 🙂 I even managed a finished product with the thick piled icing on top, just like your pic.
    Only problem I noticed is at 180 fan bake the top had big cracks through it at 1 hr yet still needed another 10,15 mins to cook through. My husband cut the top off and we iced this part also…. cake AND brownie in one, crunchy part was nearly the best bit! 🙂 🙂 mmm decadent!!!

    • Claire

      Reply Reply May 11, 2015

      Oh yes Kylie I find that it can happen in certain ovens and depends on the tin too unfortunately. But I’m like you. I love the crunchy bit! I’m impressed you got all the icing on the cake. I usually eat half of it. oops.

  • Rov

    Reply Reply May 11, 2015

    hi Clair,

    I baked this cake last night and I am yet to ice it. I baked on the 22cm pan, made double the qty and baked in 2 x 22cm pans to sandwich it. it took me a good 1 hr 20 mins to bake, is that normal?after one hour I was checking every 5-10 minutes and still the skewer wasn’t coming out clean. This is the first time I made a mud cake, is it normal to have a crusty, cracked look on the top? and this should be ok to cut it off when I am icing it? argh so many questions. Thanks Clair. I must confess, I licked the bowl too, the batter was amazing 🙂 cant wait to eat it.

    Thanks Clair,
    Roveena

    • Claire

      Reply Reply May 11, 2015

      Hi Roveena,

      Oh unfortunately that can happen depending on ovens and tins. I usually just ice it (I love the crunchy bit) but yep you can slice it off before you ice it. Don’t throw it out though. As someone else said – it’s a bit like brownie. Yum! I can never resist licking the bowl either.

  • Ashleigh

    Reply Reply May 14, 2015

    OH
    MY
    GOD
    Thank you thank you thank you for this Claire!!! Such an incredible cake.
    Have to admit, I was a bit concerned while I was making it because the whole kitchen was smelling like coffee and I know my family hates it… But I shouldn’t have worried. The chocolaty goodness just overwhelms everything else.
    Wonderful recipe, thank you so much for sharing 🙂

    • Claire

      Reply Reply May 14, 2015

      You are very welcome! I thought the same thing the first time I made it cause I’m not a coffee fan either but ever since that first bite I’m hooked!

  • Amanda

    Reply Reply May 20, 2015

    Hi Claire!
    I made this cake for my friend’s birthday last week… IT WAS DELICIOUS!!! Everyone absolutely loved it. So dense, moist and rich. I am still dreaming about it a week later. Thank you for sharing and for making the birthday girl’s day!

    • Claire

      Reply Reply May 20, 2015

      You’re very welcome Amanda! I’m glad it was such a success.

  • Cecilia

    Reply Reply May 21, 2015

    Hi Claire,
    Thanks for sharing the recipe. I always love chocolate mud cake, which I always cannot resist having more. I saw your recipe and all these good comments and decided to made it for my friends’ birthday. I made the cake the first time. When it came out from the oven, it was seriously oily and the baking tin was covered with oil. It taste very good with the chocolate taste, but far too oily than what I can handle. I left it in room temperature overnight, hoping it would taste better as someone said that here, and those comments are right. It was amazing the next day, no longer super oily and very chocolate taste. Then, I was super excited and brought it to my friend’s birthday, then I put it into the fridge while waiting for the party. It sat in the fridge for half a day, and I brought it out an hour before the party to make it returns to room temperature. Then, the texture was awful like a jello, no chocolate taste at all, I hate it and felt sorry that all my friends have to eat it. Shouldn’t I put it into the fridge? Would you estimate what went wrong? Thanks for your time and help in advance.
    Cecilia

    • Claire

      Reply Reply May 21, 2015

      Hi Cecilia. Oh no that’s no good that it didn’t turn out right. The only thing I can think of is that the chocolate might have burnt in the initial stages when you were melting it with the butter, water and sugar. Was the mixture nice and smooth and glossy?

  • Raniyah

    Reply Reply May 26, 2015

    I made this cake exactly as per the recipe and I loved it! I wasn’t a big fan of the icing and still think ganache would have been better but still, this chocolate cake is so amazing and moist, I will make this each and every time I need a chocolate cake

    • Claire

      Reply Reply May 27, 2015

      I’m so glad you like it Raniyah. Oh yes icing is definitely a personal preference and ganache makes this super decadent.

  • Resley

    Reply Reply May 29, 2015

    Hi Claire, death by chocolate this cake is, the force is strong with this one!!

    I use bakels gluten free flour and Whittaker’s 70% cocoa ‘Dark Ghana’ chocolate for the cake, and 62% cocoa for the icing ( a bit sweeter with a heady bitterness quotient, great balance with the brown sugar) also, coffee is great but my most recent bake of this cake I replaced the coffee with fresh squeezed orange juice and 1/3 less caster sugar for balance, tastes even more unbelievable with a citrus twist to the palate.

    Easily the best ever chocolate mud cake, and a delish source of budda if your that way inclined in which case I call it a Mrs Hippie mud cake 😉

    Resley – NZ

    • Claire

      Reply Reply May 31, 2015

      OOoh I will have to give it a go with the orange juice next time what a great idea Resley!

  • Emma

    Reply Reply June 12, 2015

    Hi Claire!

    This recipe looks absolutely delicious, I plan on making it for a friend’s birthday. Any suggestions on how to modify it to become a chocolate hazelnut mudcake? (We have a serious Nutella addiction!)

    Kind regards,
    Emma

    • Claire

      Reply Reply June 12, 2015

      Hi Emma. Ooh that sounds good. There are a few things I can think of – one would be to add some hazelnut extract. If you can’t get that then I would replace a little of the chocolate with Nutella. Good luck!

      • Emma

        Reply Reply July 1, 2015

        Well, I made it for her and it was a raging success! I added 1tsp of hazelnut extract and lessened the amount of coffee used and it was perfect! I had to leave before she had it, but took a slice with me. She had had a few drinks and apparently got a bit possessive of the cake- one poor boy wasn’t allowed some because she “didn’t know him well enough” (he was a friend’s boyfriend). So I think you could say that she enjoyed it!

        • Claire

          Reply Reply July 2, 2015

          Oh Emma that is so funny! I’m surprised she didn’t run away with the cake and a fork. Yum to the hazelnut!

  • Katie

    Reply Reply June 12, 2015

    Hi Claire, I have made many a mud cake before, but wanted to try a new recipe and stumbled upon ur recipe. It is amazing! Absolutely love it and I used plunger coffee with freshly ground coffee beans (my brother is a coffee roaster) and seriously, the coffee/chocolate is a match made in heaven and would highly recommend the better quality coffee than instant granules. Just a great recipe, really delightful. Thanks heaps

    • Claire

      Reply Reply June 12, 2015

      You’re very welcome Katie. Oh I bet the good quality stuff would make it even better. Now I want mud cake!

  • Steve

    Reply Reply July 12, 2015

    I made this tonight as a test run for my wife’s bday. The only thing I did different was for the icing on top I used milk chocolate instead of dark. The result!!! Well my wife and I have both died and gone to heaven. So see you in the afterlife!!! Amazing cake!!!
    Only one question though. Went we went to move it it wanted to nearly fall apart. Is this normal?

    • Claire

      Reply Reply July 14, 2015

      Haha it’s way too good isn’t it! Hmm, it is a very sensitive cake. That has only happened to me when I’ve moved it before it has cooled though. Was it cool?

  • Kellie

    Reply Reply July 19, 2015

    Hi Claire, I currently have this cake cooking in the oven. Smells divine! I’m doing a test run as it is my sons birthday this week. I usually do the White Choc Mud by exclusively food, OMG you have to try it! This time however, my son has asked for a chocolate one and after reading all of the comments about yours I thought I would give it a go

    • Claire

      Reply Reply July 19, 2015

      I hope it becomes the new favourite Kellie! I will have to check out the white chocolate one.

  • kate

    Reply Reply July 20, 2015

    Amazing! just baked this exactly the same as the recipe minus half the sugar–even made 2 little cupcakes with left over and tastes great. Im wondering about storage? Im letting it cool over night on the kitchen counter and having it for a friends birthday tomorrow afternoon….where should i store tomorrow ? fridge or no fridge?

    • Claire

      Reply Reply July 21, 2015

      Love the trick of making cupcakes to taste! It’s really personal preference of fridge vs bench. I prefer it at room temperature and it lasts a few days but it’s also good in the fridge but the icing does go hard.

  • Anne

    Reply Reply July 27, 2015

    Wow looks yummy! Hi claire i would love to make this. Would appreciate if Can can send me in my email or publish it here the exact measurement in cups im not really good at grams. Thanks a lot

  • Trudy

    Reply Reply August 8, 2015

    This cake and the icing in particular are fantastic, marriage made in heaven! I did a test cake for my daughters birthday and now am onto the real thing for her party! It will be sure to be a winner! I will have parts of the cake spare once the whole thing is finished, am thinking of making the spare bits into cake pops!

    • Claire

      Reply Reply August 9, 2015

      So glad you like it Trudy. Oooh yes cake pops would be delicious!

  • Emma

    Reply Reply August 20, 2015

    Hello! I’m planning on making this recipe as cupcakes, but i was just wondering how well this frosting would pipe? It looks amazing and I don’t want to have to substitute it with a buttercream! Thank you 🙂

    • Claire

      Reply Reply August 20, 2015

      Hi Emma,
      I have piped it before no problem! Enjoy.
      ps I’d love to see a photo when you make them.

  • Melissa Q

    Reply Reply August 21, 2015

    Oh. My. God.
    I just made this as a jaffa version and have taken it out of the oven. I couldn’t resist pulling off a tiny bit to try and it might be that I’m 37 weeks pregnant but it bought a tear to my eye!

    I did 100ml coffee and 275ml fresh orange juice, decreased sugar by about 50g and added about 1tsp of orange essence. I also added the zest of a whole large orange.

    This is my husbands request for his birthday in two days. I think he’ll cry!
    Randomly, he wants it in the shape of a carrot…with orange fondant haha. We shall see how that goes.
    Legend thanks 🙂

    • Claire

      Reply Reply August 21, 2015

      Ooh Melissa we’re due a week apart. I’m impressed that you only pulled of a tiny bit. I’d love to see a photo of the carrot-shaped version. Very cute and good luck!

    • Melissa Q

      Reply Reply February 7, 2016

      Claire : I came back because I’m going to make this cake again for my daughters christening!! I have to tell you as well that it ended up being an ‘orange’ orange cake haha not a carrot. To anyone who says this recipe doesn’t work you are so wrong! Follow it properly and it’s the best thing ever.
      Hope your birth went well and you’re enjoying your gorgeous bub!

      • Claire

        Reply Reply February 7, 2016

        Thanks so much Melissa. Haha nothing wrong with orange cake! I’m glad it was successful for you. Thank you yes little Cooper arrived safe and well and we are loving being a family of four.

  • Lily

    Reply Reply August 22, 2015

    My cake is really liquidy, after an hour in the oven it jiggles and it extremely undercooked. I was wondering if this is normal?

    • Claire

      Reply Reply August 22, 2015

      Hmm Lily no that’s certainly not what’s meant to happen. What size tin did you use?

      • Edwina Hare

        Reply Reply September 22, 2015

        Lilly my cake did the same thing. The batter was really liquid not thick like normal batter? Was it meant to be like that?

        • Claire

          Reply Reply September 22, 2015

          Hi Edwina. Yep the batter is really liquid when you put it in the oven. How did it turn out?

          • Edwina Hare

            October 29, 2015

            Hello Claire. It turned out really well after I was worried about the batter. I did have leave it in for over an hour but my oven is a bit dodgy. I’m making it a 2nd time now it’s in the oven

          • Claire

            November 5, 2015

            Yay! I’m glad you enjoyed it Edwina.

  • Disappointed

    Reply Reply August 22, 2015

    The mixture boiled over in the tin and the cake looks absolutely repulsive. After buying an enormous amount of ingredients, I had to go out of my way and buy another cake. I am extremely disappointed. This recipe is extremely misleading and a disgrace to the ‘mud cake’ name.

    • Claire

      Reply Reply August 22, 2015

      That’s not good at all Jilly. I can try and help you figure out what went wrong. Sounds like it rose too much. Could it have been self-raising flour? Another issue could have been that the tin was too small? What size did you use? I’ve made it so very many times and never had this happen. I can totally understand how you’d be disappointed after buying all the ingredients! I hope you’ll give it another go because it really is amazing.

  • Kym

    Reply Reply August 30, 2015

    Hi Claire, when you say leave the icing for 1 to 3 hours, do you leave it in fridge? And I’m also confused about the 20 to 30 mins part? Cheers

    • Claire

      Reply Reply August 30, 2015

      Hi Kym. You will need to leave the icing on the bench. Every 20-30 minutes, give it a good whisk to loosen it. It will thicken as time goes on and get nice and glossy.

  • frankie

    Reply Reply September 3, 2015

    what could I substitute for the butter, I am thinking of 50/50 oil and applesauce

    • Claire

      Reply Reply September 3, 2015

      Hi Frankie. I think it would be a bit of trial and error as there is so much butter in the recipe. Usually my first stop is coconut oil. Let me know how you go.

  • Laura

    Reply Reply September 10, 2015

    This is THE best mud cake I have EVER had in my entire life.

    You are an angel. 🙂

  • :-(

    Reply Reply September 11, 2015

    Saw this cake on line and decided to bake it for my step daughters birthday. The cake itself was delicious but when I took it out the oven the whole thing fell apart! What a shame. Going to have to make a new cake in the morning 🙁

    • Claire

      Reply Reply September 11, 2015

      Oh dear that’s not good at all. Did it all apart in the tin or when you took it out of the tin?

  • Sarah

    Reply Reply October 1, 2015

    I have been hailed the birthday cake queen in my family since finding your recipe!! Wondering how I could adapt to make a caramel mud cake???

    • Claire

      Reply Reply October 4, 2015

      Hmm that’s a tricky one Sarah. I would suggest swirling caramel sauce through the batter once it’s in the tin? Or you could slice the baked cake in half and sandwich it back together with caramel and then top with a caramel buttercream (beat caramel sauce into a regular buttercream recipe?). Yay to the Birthday cake queen!

  • Tracy

    Reply Reply October 20, 2015

    Hi Claire, I made this cake on the weekend and it was devoured before my eyes! I have bought the ingredients to make again, I’m hoping it will last more than a few minutes. This is the best choc cake I’ve ever had, I cannot wait to try your other recipes! Thankyou!

    • Claire

      Reply Reply October 21, 2015

      Thanks Tracy! I’m glad it was such a success. Hope the second one lasted a little longer.

  • Justine

    Reply Reply October 26, 2015

    Sorry to ask a stupid question, but is it ok to use a smaller cake tin and can I use regular ganache icing

    • Claire

      Reply Reply October 27, 2015

      Yes it’s ok to use a smaller cake tin it will just change the cooking time. Make sure you check on it a little earlier.

  • justine

    Reply Reply October 27, 2015

    Should you use 70% chocolate for the caking and icing? If not, what percent cacao should one use? Can you use a cup of french press coffee instead of instant coffee powder and water? Can i just make normal ganache icing? I want to stick kitkat around it for decoration and wondering which icing would work best for that?

    • Claire

      Reply Reply October 27, 2015

      Hi Justine. You can use whatever % you like it depends on your preference. Yes you can use real coffee instead of instant and water. Yep no problems with ganache and to stick the kitkats just make sure you put them on straight after spreading the ganache and you shouldn’t have a problem. I have used the icing listed here or a buttercream and stuck things to it and all have been fine.

  • Rachel

    Reply Reply October 29, 2015

    Hi – I’ve made this cake before and it was awesome. I need to make a bigger cake tho for a party and was wondering how much to do for a 10 inch round cake tin? Thanks.

    • Claire

      Reply Reply November 5, 2015

      Hi Rachel,
      I would probably do just the one but you could make it twice and stack them on top of each other? Just check on it a bit earlier in the bigger tin.

  • Jasmine

    Reply Reply October 31, 2015

    I baked this cake yesterday and it was delicious!!! It was a hit with everyone and they all wanted the recipe. The icing is to die for and the cake is super moist. Mmmmm heaven! ♡♡♡

    • Claire

      Reply Reply November 5, 2015

      Yay Jasmine! I’m so glad it was a hit. I made it just last weekend for Will’s Birthday. So yummy!

  • layla

    Reply Reply November 15, 2015

    i attempted this recipie and it didnt work out at all. In the first half an hour of it in the over the whole top was burnt and the inside was still batter. i cooked it for about 3 hours and the inside was still mostly batter. i followed all the instructions and did everything right. and i have a normal working oven so i dont understand why this did not work.

    • Claire

      Reply Reply November 19, 2015

      Layla I’m not sure what went wrong here. So sorry it didn’t work for you. It doesn’t sound like you had the temperature wrong or anything like that. I can’t think of why that would happen. I hope you give it another go.

  • Shannon

    Reply Reply November 17, 2015

    Hi Claire, I have made this cake before and it sure does deliver! Its absolutely divine and everyone loves it.
    I need to make choc mud cupcakes for a birthday, do you think this recipe would work? Including the icing – was hoping to pipe it on but it may not be the right consistency. I just wanted to see if you had done it or know if it’s been done?

    • Claire

      Reply Reply November 19, 2015

      Hi Shannon. Yes indeed I have made cupcakes before. Start checking them at about 30 minutes. The icing is ok to pipe too as long as it’s not too hot.

  • KAREN

    Reply Reply November 17, 2015

    Hi Claire, I’m making a cross shaped cake, 11″ x 15″ x3″ do you think I would have to double or triple your cake recipe. I havn’t made it before. thanks Karen

    • Claire

      Reply Reply November 19, 2015

      Hi Karen. I would be more inclined to cook a few separate cakes and connect them together to make a cross. I would worry that it wouldn’t cook through.

  • Sany

    Reply Reply November 20, 2015

    Hi Claire 🙂 thank you for sharing this recipe. I would like to make it for my daughters 1st bday but want to make a trial one first. Silly question – ive never made a cake before lol but i have a cake tin that is 12inch and 4 deep..what cm cake tin does that make it? And obviously i would double the quantity right? 🙂

    • Claire

      Reply Reply November 24, 2015

      Hi Sany. Never a silly question! a 12 inch tin is about 30cm. Rather than double the recipe in one batch, I would recommend making a single cake (start checking on it at about the 40-45 minute mark as it will cook faster) and then make a second one and sandwich them together. It might burn on the outside and not cook through if you double it and cook it all at once. Good luck! Let me know if you have any other questions – if you have any while you’re baking, best to ask me on the FB page as I get alerts on my phone and can respond quickly. https://www.facebook.com/ClaireKCreations/?ref=tn_tnmn

  • Ash

    Reply Reply January 14, 2016

    Hi Claire,

    I made this cake 2 years ago and what a hit. I want to make it again for my daughter’s 1st bday cake, as a 3 or 4 layered ‘stacked cake’ with buttercream icing using 22cm tins. So make on Day 1 morning, ice and decorate on Day 2. As the most experienced with the recipe, could you give me tips on how to adapt it to please kids and adults? I hate to leave out the coffee given the boost it gives! We also have kids with a nut allergy but that’s it. Any other accessory flavours ‘in fashion’ that work well with the chocolate? I think nutella has been done to death. I want to decorate it in that excessive showstopping style. Thanks. Making a trial this weekend.

    • Claire

      Reply Reply January 15, 2016

      Hi Ash. Ooh yum that sounds amazing. Yes leaving out the coffee is tricky. You can just use water instead and maybe add a little extra vanilla. I love to top with toffee shards. They look so pretty!

  • Dinuka

    Reply Reply January 19, 2016

    Hi Claire, this recipe looks amazing!! Thank you for sharing. I’m looking to use the recipe for a 3 tiered birthday cake. The birthday girl loves both mud cakes and white chocolate, so do you think the cake would work covered in white chocolate ganache?

  • helen

    Reply Reply January 20, 2016

    hi how far in advance can I make this

    • Claire

      Reply Reply January 20, 2016

      Hi Helen. I like to make it at least a day in advance. You can make it 2-3 days in advance. I also make it and freeze the cake then defrost over night before icing it on the day when it comes to room temperature.

      • melissa warren

        Reply Reply January 21, 2016

        Claire, I made this recipe but it did not set properly. I presume the water with coffee is what played a big part. It had 1mm or 2 think crispy lid on it but it sunk the cake alot and it looks like a self saucing pudding any tips? I have a 30th tomorrow night.. in like 16hours and need a cake! :/ please help

  • Rania

    Reply Reply March 3, 2016

    Hi Claire!

    I followed the recipe but used a 26 cm springform instead of 25cm , i thought it wouldn’t make much difference but it was completely burnt. completely.
    its also my first time to use fan forced oven. could that play a role.
    i only have 26 and 20 springform. how do you suggest to adapt recipe? or should i just look for one for 8 inch tin as these are more common?
    i really like the way your cake looks!!!

    • Claire

      Reply Reply March 4, 2016

      Hi Rania. I’m so sorry it was so burnt! It’s always tricky because ovens can vary so much. I always advise testing the cake at least 10 minutes before the recipes says just in case. The 26cm shouldn’t make that much difference but I would cook it for less time. Using a 20 I would probably bake half the batter at a time and layer it together or you might risk it burning on the outside and not cooking through. Just start checking them from about 35 minutes. I hope that helps!

  • Claire

    Reply Reply March 14, 2016

    Should it smell off coffee once baked? I used espresso coffee and followed recipe and its really smells of coffee, is that right?

    • Claire

      Reply Reply March 14, 2016

      Hi Claire. Hmm mine doesn’t usually have a noticable coffee smell and you can never taste it. I’d wait til it cools – I’d say the smell will mellow by then.

  • Emma

    Reply Reply March 15, 2016

    Hi Claire. I am planning on making this recipe as cupcakes. Do you have a guide as to time I will need to bake for?

    • Claire

      Reply Reply March 17, 2016

      Hi Emma. I start checking them at about the 30 minute mark. Stick a cake tester in one. If they’re still quite wet then give them another 10 but if they’re just a little bit under-done just check every 5 mins.

      • Kasia

        Reply Reply March 28, 2016

        Hi Claire. This recipe looks great. I want to make this cake for a friend but she is gluten intolerant. Do you think the recipe would work if I replace the flour with almond meal? Or maybe coconut flour or rice flour?

  • Nana

    Reply Reply March 26, 2016

    Hi Claire,

    I made this cake and it was delicious! Desserts are not my thing, and for
    some reason mud cakes have always been a challenge, so thank you, because for once got it right 🙂

    I am planning on making this cake for my daughters birthday, although nice and moist, my cake didn’t rise much at all (almost like a slab cake). Is that normal? I need the rise because I need to cover the cake in fondant, and feel it would look better on a thicker cake. Do you recommend using self raising flour instead of normal flour, or should I bake two and stack them? Thanks Nama

    • Claire

      Reply Reply March 27, 2016

      Sorry read this after your other comment! Yep I’d stack two on top. That’s what I do when I need the height. So glad you like it!

  • Nana

    Reply Reply March 27, 2016

    Hi Claire,

    Could you make this with self raising flour to get the depth? Or do you think it would change the cake ?

    • Claire

      Reply Reply March 27, 2016

      Hi Nana. I probably wouldn’t just in case it changes it too much. A better idea would be to make two and stack them on top of each other.

  • Maria

    Reply Reply March 28, 2016

    Hi claire well ive never made a mud cake before and my brother in law decided to sell one to a client at his cafe and guess who got the job of making it???

    So i started researching and found your recipe with wonderful reviews.

    Seemed simple enough to make but at the same time i was nervous about some of the comments recieved.

    Let me tell you it was perfection!!!

    I quadripled the recipe and used 4 x 23 cm pans everything worked out beautifully as per your recipe. The cakes were cooked perfectly after approx 1hr 20 mins they didnt sink nor did they burn or crack.

    My advise to everyone that hadnt had success with this recipe is to try again but its important to read the recipe carefully first and to follow it to the letter as with any baking.

    There is a high sugar content so that may explain why it can burn with the longer cooking time. i reduced the sugar to 350g per quantity but next time ill reduce it to 300g.

    Whisking the eggs not too vigorously at the end will minimise it puffing up and sinking.

    I made a raspberry coulis to sandwich the two cakes together then smothered that luxurious thick frosting all over.

    Im yet to try a piece but it looked dense and so so moist.

    A beautiful recipe thankyou claire for sharing with us.

    • Claire

      Reply Reply March 29, 2016

      You are very welcome Maria. Thanks so much for all the extra tips. Raspberry coulis between layers? That would have been amazing! I hope you at least got a commission?

      • maria

        Reply Reply March 29, 2016

        LOL no commission all for love. The feedback from customers has been excellent and all sold out. This cake will now be a permanent cake in the cafe as its so easy to make. NB i still haven’t tried a piece

        thankyou again and happy baking

        Maria

        • Claire

          Reply Reply March 29, 2016

          Well make sure you sample a piece of the next batch! I’d love to see a photo of it in the cafe if that’s at all possible.

  • Maria

    Reply Reply March 30, 2016

    Will certainly be trying a piece with the next batch. Im afraid i didnt take photos but will do next time.

    Happy baking

  • Erica

    Reply Reply May 8, 2016

    I’ve no idea who you are Claire K but I stumbled upon your blog, made your cake and it was unbelievable! Thank you. I’m so fussy – so many of these blogged recipes fall short of the mark (even Nigella’s own recipes) but yours delivered beautifully! I’ll be checking back frequently!

    • Claire

      Reply Reply May 25, 2016

      Oh what a compliment Erica! Thanks so much!

  • Peter canning

    Reply Reply May 28, 2016

    I made your mudcake and it came out perfect.
    The taste of the cake itself is very nice, chocolaty, dense but still somehow fluffy.
    The ganache is a bit too much and too rich for my taste, you might try using a normal milk chocolate maybe and maybe only making half of the recipe ( ganache)

    Thank you !

    • Claire

      Reply Reply June 13, 2016

      Good tip Peter. I am a chocolate nut though and can (and have oops) eaten the icing straight from a spoon!

  • Maddie Blaikie

    Reply Reply June 6, 2016

    Oh my goodness me, this cake was positively DIVINE.

    I’ve made it twice so far, the first was delicious, but I like my cakes to be even more moist than this one was by the recipe, so I added an extra two egg yolks and took it out of the oven when it was just slightly underdone so it was really gooey and fudgey.

    I couldn’t go into the fridge without sneaking a few forkfuls of this scrumptious cake – I know I’ll be making it again and again.

    Thank you so much Claire!

    • Claire

      Reply Reply June 13, 2016

      Oh making it even more fudgey sounds amazing Maddie. What a great idea!

  • Sharon

    Reply Reply July 13, 2016

    Brilliant!

    Some of my cake batter leaked out of my springform tin so if your tin doesn’t seal really well, you might want to put your tin on a baking tray lined with foil or baking paper or wrap your springform tin in foil. Or use a regular cake tin.

    I replaced some of the dark chocolate in the icing for milk chocolate (maybe about 60grams as that’s all I had) because I’m a sweet tooth. The icing was beautiful and melts in your mouth and just the right amount of sweetness for me. You could probably do 200g dark, 100g milk.

    I used about a heaped tablespoon of Nescafe Espresso (I only have this for cooking as I’m not a coffee drinker). I reckon you could use decaf instant coffee if you are making this cake for children and are worried about the caffeine.

    I find the Coles brand chocolate has a good flavour, is easy to work with and is economical (even though I normally try not to buy Coles branded products).

    I never normally bother to comment on recipes but this cake was so super simple and delicious! It is even low on dishes and doesn’t require any electric mixing equipment etc. so would be perfect for a novice. I’ve tried to make mudcakes before and there always seems to be too finer line between under-cooked and dry, and then you have to age them! This cake was super moist and chocolatey. A few people thought it was a bit too rich and chocolatey but I don’t think that is ever possible and I just took that as a compliment! I cooked it the cake 2 days before eating it. I iced it the night before and put it in the fridge but served it at room temperature.

    Even though I switched ovens as the leaked batter was burning onto the bottom of my oven and making the oven smoky, and the second oven I put the cake into probably wasn’t quite up to temperature, the cake still turned out perfectly! The top cracked but the cake was still delicious and moist while not being under-cooked. I just served the cake upside down so the crunchy top was on the bottom and the icing blended well into the cake. People liked the crunchy bits too.

    I’ve made quite a few chocolate cakes but they are always too boring when compared to the cheesecakes etc. that I make. But I will definitely be making this cake over and over again! And this will now be my go to recipe for a chocolate cake.

    Highly recommended!

    • Claire

      Reply Reply August 9, 2016

      I’m so glad you liked it! I am a bit like you – no such thing as too rich and chocolatey for me. I hope the oven wasn’t too hard to clean!

  • Rebecca

    Reply Reply July 25, 2016

    This is my favourite choc cake recipe hands down- I’ve made it so many times now.

    I’m thinking of making it for my 40th birthday party next month instead of buying one (yours is way better than the one we usually order from the cake shop).

    I need it to feed 40 people so was thinking I’ll do two layers (cook two cakes) but wondering how to stick them together. Do I just use some of the icing?

    Thanks and sorry for another question, there are soooo many already on this recipe!!

    • Claire

      Reply Reply July 27, 2016

      Yay Rebecca! It’s so good isn’t it? Yep I just use icing and pop a few skewers through it to make sure it doesn’t slide. No problem asking questions!

  • Martin

    Reply Reply July 30, 2016

    My siblings made this cake for me for my birthday. After baking it, they cut it and rearranged to make it shaped like a dog. The frosting lent itself well to sculpting and texturing it. It looked cute and tasted great as well.

    However, the color and texture (including firmness) of the cake and icing were nearly identical. I had trouble knowing where one ended and the other began. Yet the pictures and comments on this page seem to indicate that the icing should be much fluffier and lighter colored than the cake. My siblings say they followed the recipe exactly. Do you have any idea of why there is this discrepancy?

    • Claire

      Reply Reply August 5, 2016

      That sounds wonderful Martin! Hmm could it have been refrigerated? That would be my only theory. If it gets cold the icing does set.

  • Fernanda

    Reply Reply September 8, 2016

    OMG!!! This cake is amazing!!! I had never baked a mud cake before, this was my first and it turned out perfectly!!! Now I want to bake it for my daughters 4th birthday! But as she wants a little pony cake I will cover it with fondant… do you know if it can be done on top of the icing?? Because this icing is sooooo delicious!!! I thoght that the icing, since its not too firm could ruin the fondant… what do you think? But also, if I put just the fondant won’t it be too dry??? I’m so lost… I tried to read the comments but did’t find any commenting if they did do the fondant and this icing together….

    • Claire

      Reply Reply September 21, 2016

      Hi Fernanda. Yay I’m so glad you liked it! Yes you can put fondant on top of the icing although I haven’t tried it. You would have to use a very thin layer of icing though. Another option would be to spread the cake with a layer of buttercream or chocolate buttercream icing before you put the fondant on. I think that’s what is usually recommended.

      • fernanda

        Reply Reply September 21, 2016

        Thanks for your reply! I think I am going to try with a thiner layer of your icing, because it is so good! I’ll let you know how it went!
        I am loving your blog, I found it for the mud cake and there’s lots of other recipes here I want to try!
        I am kind of new in Australia and reading your recipes and point of view makes me feel more familiar with your culture! Which is so nice!

        • Claire

          Reply Reply September 24, 2016

          You’re welcome Fernanda. Good luck! Welcome to Australia!

          • Fernanda

            October 10, 2016

            Hi Claire! It worked! I baked the cakes and used half the amount of icing, and than covered with the fondant! Huge success! I don’t know how to post a pic here though but it looked beautiful! Just one thing… It did burn a little on top and on the sides, nothing major as I was able to cut it off and it didn’t really affect the final result, but does it happen to you too? Or do you think maybe my oven was too hot? It’s funny, because I baked it at 160, not even 180, like on the recipe…

          • Claire

            October 27, 2016

            It’s tricky Fernanda, ovens can vary so much so it does take a bit of trial and error. I always recommend testing it about 10 mins before the suggested time just to make sure. I’m so glad you liked it!

  • Cheree Fenemor

    Reply Reply January 13, 2017

    Hi Claire.
    This cake sounds delicious. I am wondering how I go about making it in 6 and 7 inch tins. do i just need to make sure the mixture is half way in the pan and how much shorter would i bake it for. Thank you so much!!!

    • Claire

      Reply Reply January 19, 2017

      It’s a bit of a guessing game from what I’ve found Cheree. I would start checking on them at about 45 minutes and every 5 minutes after that. Good luck!

  • Cheree Fenemor

    Reply Reply January 20, 2017

    Thanks Claire. Have you ever baked smaller sizes? I am just not used to baking on fan bake and it scares me a bit!! hehe

    • Claire

      Reply Reply January 22, 2017

      Hi Cheree. I have indeed. I use this to make cupcakes as well and have made it in lots of different tins. It would work in any smaller tin just not a larger one.

  • Hilary

    Reply Reply January 20, 2017

    Hi Claire,

    I am going to make this tonight for my husbands birthday on Sunday. He is a mad chocolate fan and also choc pepermint fan so my thought was to make two cakes with a layer of bright green pepermint ganache in the middle do you think this will work or will the mud cake on top be to heavy for the ganache? To decorate im thinking of putting after dinner mints around the sides and break a couple on top and sprinkle with a crushed pepermint crisp. Do you think any of this will work? I have made the mud cake on its own before and by far its the best ever mud cake in the world!!!

    • Claire

      Reply Reply January 22, 2017

      Hi Hilary,
      I might me a bit late replying to this I’m sorry! That would definitely work and sounds amazing.
      I have made a layer cake and used peppermint buttercream icing which was also delicious. I hope it turned out well. I’m so glad you like it! x Claire

  • Shiree

    Reply Reply January 23, 2017

    Hi I’m just wondering if the eggs can be substituted? If so, what with?

    • Claire

      Reply Reply January 24, 2017

      Hi Shiree. I haven’t tried using anything in place of the eggs. I’d probably try a flax egg first?

  • Gabe

    Reply Reply April 16, 2017

    Sorry, but if anyone has any issues with this cake, it’s simply because you haven’t followed the recipe to a T. Baking is a science and needs to be fairly precise. Don’t alter/add/adapt ingredients, don’t use a different size pan, and I highly suggest everyone use an oven thermometer to make sure their temp isn’t off (because a lot of ovens are)

    I add raspberry coulis with fresh rapsberries to the middle which really cuts through the richness.

    Perfect dense mudcake, thanks for the recipe!

    • Claire

      Reply Reply April 20, 2017

      Thanks so much Gabe. Oh my goodness I think you just made what I thought was the best cake ever even better!

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