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.
Pauline Watt says
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.
Claire says
Good tip Pauline!
biancka says
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 says
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 says
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 :)
Claire says
Mmm... quick get in first!
biancka says
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 says
I'm a little jealous Biancka. I haven't made it for ages but I really need to change that!
Amber says
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 says
Thanks so much for leaving me a message Amber. I'm sure it will be perfect. Hope everyone likes it. Enjoy the party!
Amber says
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 says
Oh yum yum yum! So glad it was a hit Amber!
Lulu says
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 says
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!).
Krystle-jade says
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 says
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.
Monica says
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 says
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!
Steph says
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 says
Yay! Steph that's fantastic well done!
Anushka says
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 says
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 says
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 says
Oh wow how well do raspberry and chocolate go together?! Yum!!!
Brittany says
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 says
I'd love to hear how you did it Brittany?!
Carrie says
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 says
I'd love to see the vegan version what a great idea Carrie.
ana says
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 says
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).
Renae says
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 says
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.
Sophie says
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 says
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!
Sharon says
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 says
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!
Renae says
How far in advance can you make this cake?
Planning for Friday but can I make it today!?
Claire says
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 says
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 says
I've never heard of that but I guess it would be lovely and moist and rich in that time. Yum!