If you’re looking for the best ever chocolate mud cake then look no further because you will not find a mudcake recipe better than this one.
It’s the most moist chocolate cake, decadently rich, delicious, not too sweet and easy to make.
The best ever chocolate mud cake
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 fudge icing goodness.
You can smell the richness and can’t wait to get it to your mouth.
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.
In case you’re looking for the best ever chocolate mud cake in a gluten-free version, here you go – best ever flourless chocolate cake.
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 mud cake cake heaven.
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.
This is my go-to mudcake recipe! I have used it for years and ALWAYS get rave reviews. I make it with either a white chocolate or dark chocolate ganache. It’s yummmmmmmm!Kate (mud cake recipe lover)
Yesterday, a friend emailed me asking for the best 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 is quite possibly the best ever chocolate mud cake.
It’s 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!).
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.
The rich chocolate icing
I do love ganache but sometimes it can be a bit rich even to me. I don’t know why. Maybe it’s made with super duper rich chocolate?
My most favourite chocolate icing is chocolate fudge icing made with real chocolate.
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 and since then I’ve made it many many times and every time I end up eating copious amounts of icing from the dish.
The first time there was a bit left over and it would have been a shame to let it go to waste right?
The first time I made the best ever chocolate mud cake 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?
Questions about the best ever chocolate mud cake recipe
Q – I wanted to know if this tastes strongly of coffee as we don’t really like coffee but we love a good chocolate mud cake. I don’t want to take it out of the recipe if it really adds to the deliciousness but I also don’t want a strong coffee tasting cake.
A – I’m not a fan of coffee and I have to say you can’t taste it at all. It just adds a nice richness to the cake.
Q – I want to make two small ones though, so wondering if the mixture would be enough to make in two loaf tins? If so, would I need to line the tins or just grease them?
A – Yes indeed you could make it in two loaf tins. I’d strongly advise lining them as well as greasing them.
Q – Have you ever baked smaller sizes? I am just not used to baking on fan bake and it scares me a bit!!
A – I have used this recipe to bake cupcakes and other shapes in smaller sizes. You’ll just need to start checking on them a lot sooner so you don’t burn them. If you want to make it in a larger tin you’ll need to increase the recipe.
Q – How far in advance can you make chocolate mud cake?
A – I have made it up to 3 days in advance but I usually ice it at the earliest the day before serving. You can also make the cake up to 3 months in advance and freeze it.
To freeze wrap in plastic wrap then in aluminium foil. Make sure it is fully thawed to room temperature before icing.
If I still haven’t convinced you, the year I discovered it I made my own Birthday cake instead of asking for my most favourite cake in the world from Jocelyn’s Provisions.
Actually – funny story about that. I made my cake and we went out to dinner with some family. When we arrived we delivered the cake to the kitchen (in a cake box because I was a bit fancy).
It was one of those restaurants with an open kitchen and where I was seated, I could see straight into the kitchen.
We ate a delicious dinner and were having a great time and then I saw them preparing my cake.
I saw the guy take the cake out of the box then… promptly drop it upside down on the bench.
I thought it was pretty hilarious. But it got funnier. They didn’t say anything to us. Not a word.
They redecorated it and served it to us like we wouldn’t notice (it looked completely different!).
We may have mentioned it when they added a cakeage charge to the bill. Needless to say they took that charge off!
What about you? Do you make your own Birthday 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
- 125ml (1/2 cup) water
- 30g (1oz) dark brown sugar
- 175g (6oz) unsalted butter, cubed
- 300g (10oz) good-quality dark chocolate, finely chopped
- Pre-heat the oven to 180C fan-forced and grease and line a 25cm springform tin.
- In a small saucepan, melt the butter, chocolate and coffee over low heat, stirring, until the chocolate has dissolved.
- Add the sugar to the pot and stir it in until it has dissolved too.
- Pour the mixture into a heat-proof bowl.
- Sift the flour, cocoa and baking powder over the top and whisk them into the liquid then whisk in the eggs then the vanilla.
- Once everything is combined, pour the batter into the tin.
- Bake the cake for 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave the cake to cool completely in the tin.
- Put the water, 30g dark sugar and 175g butter in a pan over a low heat to melt.
- 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.
- Leave it for a minute or two and then whisk until the icing turns smooth and glossy.
- Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.
- When the cake has cooled spread it with the fudge icing.
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