If you’re looking for the best ever chocolate mud cake then look no further because you will not find a rich chocolate mud cake recipe better than this one.
It’s the most moist chocolate cake, decadently rich, delicious, not too sweet and easy to make.
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.
I know there are a lot of different recipes out there but this one really is the perfect chocolate mud cake.
It's our go-to for any special occasions.
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!).
Ingredients
To make the perfect cake you will need:
- Butter - good quality butter that comes in a foil-wrapped block
- Dark chocolate - the best quality you can get. If dark chocolate is a little too rich you can substitute ¼ of it with milk chocolate.
- Strong coffee - you can use instant espresso powder mixed with boiling water. Don't be put off if you don't like coffee. You can't taste it in the final cake but it adds a lovely depth to it.
- Caster sugar - also called superfine sugar
- Plain flour - or you can use spelt flour
- Baking powder
- Cocoa powder - adds extra chocolate flavor
- Eggs
- Vanilla extract - we like to use homemade vanilla extract
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.
Like a little mint with your chocolate? Then you might enjoy our choc-peppermint mud cake.
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.
Instructions
- Pre-heat the oven to 180C fan-forced and grease and line a 25cm springform cake tin with parchment paper. Alternatively, line 2 x 20cm round cake pan to make a double layer cake.
- In a small saucepan, melt butter, chocolate and hot 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 wet chocolate mixture into a heat-proof bowl.
- Sift the flour, cocoa and baking powder over the top of the wet ingredients and whisk them into the liquid then whisk in the eggs then the vanilla.
- Once everything is combined, pour the cake 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 on a wire rack.
- Ice the cooled cake with chocolate fudge icing.
The cake is even better the next day.
I often make the cake at least a day in advance and ice on the day of serving.
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 instead of icing sugar and it is just so light and fluffy and sweet and chocolatey and smooth and … do you get the picture?
You could also use a chocolate buttercream.
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?
FAQs
Absolutely not, it's a good thing. The key to a fudgy chocolate cake is a nice runny chocolatey cake batter.
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. I will say though, make sure you’re using a good-quality vanilla extract rather than a vanilla essence.
Yes indeed you could make it in two loaf tins. I’d strongly advise lining them as well as greasing them.
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.
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.
Mississippi mud cake is essentially a mudcake that you top with marshmallows while it is still warm from the oven and then ice with chocolate icing. You could definitely use this classic mud cake recipe to make it.
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?
You might also like our red velvet cake with buttercream icing.
Recipe
Recipe
The best ever chocolate mud cake
Ingredients
- CAKE
- 250 g 2 sticks butter
- 200 g 7oz dark chocolate
- 375 ml 1½ cups strong coffee (ie 375ml water with coffee dissolved - about 1 tablespoon if you use instant coffee granules)
- 450 g 16oz caster sugar
- 175 g 6oz plain flour
- 1 teaspoon baking powder
- 3 tablespoon cocoa powder
- 2 free-range eggs
- 2 teaspoon vanilla extract
- ICING
- 125 ml ½ cup water
- 30 g 1oz dark brown sugar
- 175 g 6oz unsalted butter, cubed
- 300 g 10oz good-quality dark chocolate, finely chopped
Instructions
Cake
- 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.
Icing
- 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.
Sarah says
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 says
Sounds wonderful Sarah. I hope everyone liked it!
Sneha says
I love how this cake looks & am so sure its gonna taste better!! Making this for my husband's birthday tomorrow!!
Claire says
I hope he likes it Sneha. He will :-)
Jodie says
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 says
So glad you like it Jodie! I think I could almost eat the whole cake in one sitting!
Tatum says
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 says
Hi Tatum. I send you an email but I'd just keep it in an airtight container on the bench.
Rosie says
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 says
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.
Maree says
I don't like coffee ! Is there any trace of it or does that choco haze just engulf you ?
Claire says
Maree I don't like coffee either but I love this cake. Definite choco haze engulfing!
Rhonda B says
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 says
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!
Gillian Ashurst says
Looks like this has to be the next offering for our guests arriving at Haven Homestay on the weekend!
Claire says
Yay! You'll have to share a pic Gill!
Christine @ Cooking Crusade says
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 says
Most definitely Christine and like an LBD it doesn't hurt to have a few.
Lorraine @ Not Quite Nigella says
That looks so lovely and rich! And I like how generously you've added the icing (usually my favourite part :P).
Claire says
They're equally as good Lorraine but I could have eaten a bowl of icing on its own!
The Life of Clare says
This recipe sounds divine! Would I still like it even though I'm not a fan of coffee? You description was mouth watering.
Claire says
Definitely Clare. I'm not a coffee drinker either. It just adds extra oomph to the chocolate but you can't taste it.
Hotly Spiced says
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 says
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 says
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 says
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 says
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 says
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 [email protected] I can help you out more that way?
lynda fletcher says
icing for this cake is lovely its thick but not firm is that how it suppose to be, bit confused
Claire says
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.
Kristin says
Yum! I'm totally craving a piece x
Claire says
I could have given you a taste on Sunday!
Jess says
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 says
You'll just have to make it Jess!
Stephanie @ henry happened says
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 says
Carrot cake? What a sophisticated young man you have!
The Café Sucré Farine says
Looks fabulous Claire and if it didn't look so good you would certainly have convinced me!
Claire says
I'm glad Chris!