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 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
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 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 readers, 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.
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
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
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
- 250g butter
- 200g dark chocolate
- 375ml strong coffee
- 450g caster sugar
- 175g plain flour
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 2 free-range eggs
- 2 tsp vanilla extract
- 125ml water
- 30g dark brown sugar
- 175g unsalted butter, cubed
- 300g 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 cake 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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I am Claire & I love food. Here you'll find my favourite recipes, tips, tricks, restaurants & plates full of frivolity with the odd crafty post. New inspiration posted daily.
Looks fabulous Claire and if it didn’t look so good you would certainly have convinced me!
I’m glad Chris!
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!
Carrot cake? What a sophisticated young man you have!
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.
You’ll just have to make it Jess!
Yum! I’m totally craving a piece x
I could have given you a taste on Sunday!
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
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
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!
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!
This recipe sounds divine! Would I still like it even though I’m not a fan of coffee? You description was mouth watering.
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).
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!!
Most definitely Christine and like an LBD it doesn’t hurt to have a few.
Looks like this has to be the next offering for our guests arriving at Haven Homestay on the weekend!
Yay! You’ll have to share a pic Gill!
I don’t like coffee ! Is there any trace of it or does that choco haze just engulf you ?
Maree I don’t like coffee either but I love this cake. Definite choco haze engulfing!
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?
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.
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
Hi Tatum. I send you an email but I’d just keep it in an airtight container on the bench.
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
So glad you like it Jodie! I think I could almost eat the whole cake in one sitting!
I love how this cake looks & am so sure its gonna taste better!! Making this for my husband’s birthday tomorrow!!
I hope he likes it Sneha. He will
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.
Sounds wonderful Sarah. I hope everyone liked it!
How far in advance can you make this cake?
Planning for Friday but can I make it today!?
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.
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!
I’ve never heard of that but I guess it would be lovely and moist and rich in that time. Yum!
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!
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!
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!
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!
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
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.
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!!
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).
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
I’d love to hear how you did it Brittany?!
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!
I’d love to see the vegan version what a great idea Carrie.
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
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!
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
Oh wow how well do raspberry and chocolate go together?! Yum!!!
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!
Yay! Steph that’s fantastic well done!
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….
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!
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?
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.
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?
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!).
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
Thanks so much for leaving me a message Amber. I’m sure it will be perfect. Hope everyone likes it. Enjoy the party!
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
Oh yum yum yum! So glad it was a hit Amber!
I have this in the oven as we speak…….the house smells like coffee/chocolate. Amazing
!! Can’t wait to try this mud cake 
!!
I’m a little jealous Biancka. I haven’t made it for ages but I really need to change that!
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.
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!).
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
Mmm… quick get in first!
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.
Good tip Pauline!
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.
Haha I had myself at that sentence! It’s a seriously good cake! Would love to see your version.
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!
I’d say you could Stacey. Sounds like a good idea actually!
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
So glad you liked it and thank you for sharing!
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
Yay! So glad you liked it Erika. Doesn’t matter what it looks like as long as it tastes good!
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 !
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.
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!
Hi Michelle, Thank you! I just use regular good-quality dark eating chocolate from the supermarket so yep Cadbury would be perfect. Good luck!
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
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.
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
So glad you liked it Lisa!
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!
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!
What is the cocoa powder?
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.
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
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!
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!
You are very welcome Sarah. I’m so glad you liked them. Happy 30th to your fiance!
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?
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!
OMG! Saw your blog, cake is in the oven smells divine. Can’t wait until its done. My mouth is watering so bad.
Hope you like it Lyndsy!
A- m- a-z-i-n-g!
Yay! Glad you liked it!
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
Hi Rachel. I’m so glad you liked it! Sounds like it was fabulous. Unfortunately I can’t seem to open the link. I’d love it if you’d share it on my Facebook page? https://www.facebook.com/ClaireKCreations?ref=hl
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.
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!
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.
Yay! So glad it was a hit. Thanks for coming back to let me know.
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
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?
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.
Not a problem Chetna. Ahh yes that could have been the reason for the bitterness. Glad it was a hit!
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.
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.
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
Hi Evelyn. I usually add a heaped tablespoon of coffee granules. Hope you like it!
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!
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.
Hi, looks great.. can you tell me how many cups of batter this recipe makes?
Hi Daniel. I’m not entirely sure but I’d say about 5 cups.
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!
Good luck Paula! I’m sure it will be perfect and your husband will love it!
Baked this lip-smacking cake for my brothers birthday last night. Family, friends, neighbours all loved it and wanted the recipe!
Thanks heaps, Claire!
Yay! Glad it was a hit Mitch. You are very welcome and Happy belated Birthday to your brother.
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.
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!
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
Zo that should be fine. Hope you like it!
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
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!
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!
Hi Fleur. Thank you! I actually use the Aldi Belgium dark chocolate. I think it’s the best. Nice and rich and not bitter.
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
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!
OH.MY.GOD!!! Followed to a T and best mud cake I have ever eaten!
Yay! Glad you liked it Gabrielle!
I just made this and what a flop it is! It didn’t rise at all and has an overall very strong coffee taste!
That’s no good Gina. Sorry you didn’t like it.
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
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?
great recipe = great cake as always
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.
Hmm that doesn’t sound good Kylie. I wonder what could have caused that?
Hello, I’ve just come across this recipe. I was wondering with the icing will it pipe ok onto cupcakes? Thanks
Hi Velika. It would but it’s very soft so not really that good for any sort of fancy piping.
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?
Hi Melissa. Yep no problem and the cake will be perfect iced in a container. Enjoy!
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.
Oh yum Melissa I’m a bit jealous! Yes mine always cracks like that too but I cover it up with icing