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.
Emma says
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 says
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 says
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?
Claire says
Hi Kasia. I haven't had much luck with making this one gluten free but I do have a gluten free mudcake recipe that is seriously good! https://www.clairekcreations.com/2014/03/the-best-ever-flourless-chocolate-cake/ alternatively this one is delicious as well but not quite as 'muddy' https://www.clairekcreations.com/2011/01/flourless-chocolate-cake/
Kasia says
Thank you Claire. Will try the first one and make the chocolate icing from this mud cake. I was also thinkig some salted caramel on top but don't want to overdo it
Claire says
I don't think you can ever overdo anything with salted caramel. Yum!
Claire says
Should it smell off coffee once baked? I used espresso coffee and followed recipe and its really smells of coffee, is that right?
Claire says
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.
Rania says
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 says
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!
helen says
hi how far in advance can I make this
Claire says
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 says
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
Dinuka says
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?
Claire says
Hi Dinuka. It would definitely work with white chocolate ganache. Great idea!
Dinuka says
https://www.instagram.com/p/BBMvgqIpwTD/
Cake was a huge hit! Thank you so much for the recipe
Claire says
It looks fantastic! Thanks for sharing.
Ash says
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 says
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!
Sany says
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 says
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
KAREN says
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 says
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.
Shannon says
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 says
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.
layla says
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 says
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.
Jasmine says
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 says
Yay Jasmine! I'm so glad it was a hit. I made it just last weekend for Will's Birthday. So yummy!
Rachel says
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 says
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.
justine says
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 says
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.
Justine says
Sorry to ask a stupid question, but is it ok to use a smaller cake tin and can I use regular ganache icing
Claire says
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.
Tracy says
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 says
Thanks Tracy! I'm glad it was such a success. Hope the second one lasted a little longer.