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BEST ever chocolate mud cake recipe

9/5/2016

34 Comments

 
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Looking for some comfort food as we ease into those warmer nights? This decadent chocolate mud cake is just for you! 
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If you love mud cake, you will fall in love with this recipe.  It’s not overly sweet, not too dense and super dooper tasty.  If you don’t like mud cake please do give it one try.  I promise it’s unlike any other mud cake you have tasted!

​This recipe is for an 8 inch (20cm) round tin.  I usually bake 2 of these cakes, slice them and fill them with buttercream or ganache.  That’s how I get my cakes to look nice and tall.
 
What you need…
190g unsalted butter (chopped into cubes so it’s easier to melt)
190g good quality dark cooking chocolate
4 teaspoons of instant coffee
140ml water
110g plain flour
110g self raising flour
40g cocoa powder
¼ teaspoon bi-carbonated soda
420g caster sugar
3 eggs (beaten with a fork slightly)
6 teaspoons vegetable oil (keeps the cake nice and soft)
95ml buttermilk
 
How to…
Preheat your oven to 150 degrees (not fan forced).  Line your tin.  In a large saucepan add your butter, chocolate, coffee and water.  Stir over medium heat until it’s melted.  Remove from the heat. 
 
I am a big fan of one pot cake mixes and this is definiently one of them!  Add your flours, cocoa powder, bi carb soda and sugar to your saucepan and mix well.  Add your eggs, vegetable oil and buttermilk and mix until incorporated.  If your saucepan is not big enough it’s OK to transfer to a large bowl.
 
Pour the mixture into your baking tin and bake for around 1 hour and 30 minutes.  Cake is cooked if a skewer comes out clean (even though it may be a little sticky).  I always use wooden skewers as the metal ones can sometimes be a little misleading.  Leave the cake in the tin until cool and then store in an air tight container in the fridge.  Be sure to serve it at room temperature.
 
Cake will keep for up to 3 weeks in the fridge or will freeze well for 2 months.  This is the perfect cake to make in advance of your celebrations.  Bon appetite!
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34 Comments
Erin
28/4/2017 07:33:54 pm

Can you omit the coffee?

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Carol
28/4/2017 07:54:57 pm

Hi Erin - you can omit the coffee. But I find the coffee just adds another Rich and dark element. You can hardly taste the coffee! xxx

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Vicki
8/6/2017 11:45:54 pm

Thank you Carol! Finally, I've found a chocolate cake recipe that works a treat! It was quick and easy, but most importantly it tastes great!

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Carol
9/6/2017 08:19:42 am

Thanks so much for your sweet words Vicky! xxx

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Dannii
15/8/2017 04:53:47 pm

Hi with your cake I only have fan forced what temp an time will I need

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Carol
15/8/2017 11:25:29 pm

Hi Dannii
Drop it by 20 degrees - ie use 130 degrees C fan forced. Happy baking! xxx

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Emily
8/10/2017 04:19:40 pm

Hi I made a tall (6 layer) cake using this recipe along with swiss buttercream and simple syrup and it turned out amazing! Thank you for sharing xx

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Carol
9/10/2017 03:00:05 am

My pleasure Emily! 😊

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Meg
24/1/2018 04:07:08 am

Hi, does this came tend to harden in the fridge or does it come out nice and soft? Also, I'm making a wedding cake, does this recipe work well subbing white choc? Or do you have a white choc mud recipe? Thanks!

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Carol
24/1/2018 01:56:37 pm

Hi Meg

It's a beautiful cake and should be eaten at room temperature. If you are in a hot climate I recommend refrigerating overnight and taking it out of the fridge a few hours before the event. White chocolate needs its own recipe. I am in the process of developing one but don't have a complete recipe finished at this stage! #watchthisspace

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Rosie Burton
26/7/2018 05:55:26 am

Hi Carol
Have you used this cake for a wedding tier. Was wondering does it hold up well for stacking and does it cut well for portions. It looks beautifully moist so I’m absolutely sure the taste would be superb.
Thank you for sharing

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Carol
26/7/2018 08:47:54 am

Hi Rosie. I sure have! It’s perfect for tiering. It holds well and tastes amazing. Happy baking xxx

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Dee
27/8/2018 04:04:32 pm

Hi Carol
I had so much success with my bake of the mud cake. The last 8" I baked sank a wee bit in the middle . Could you please tell me what I may have done wrong. It baked well all the way round but just a small bit in the centre. Thank you

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Carol
27/8/2018 04:07:03 pm

Hi Dee. Try using a 7 inch tin instead. Or increasing your oven temp by 5 or 10 degrees and keep an eye on it so it doesn’t burn. Happy baking xxx

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Dee
28/8/2018 08:59:20 pm

Thank you very much .. i would love a recipe for white cake.

Carol
29/8/2018 04:11:50 pm

Hi Dee
I don’t have a recipe for white cake I’m sorry!

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Dee
30/8/2018 05:49:15 am

Thank you Carol. I subscribed for your book and news letter but have not had anything yet.

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Carol
30/8/2018 12:11:47 pm

Hi Dee
I’ve sent you my book! Happy baking! Xxx

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Grace
3/10/2018 11:22:42 am

Hi Carol,

I'm using your fantastic recipe for a wedding cake, which will be 14" square x 4" high. I'll be tripling your recipe to make one 14" square x 2" high, and will do this twice to stack 4" high, ganache between and cover in fondant.

Just wondering if you've ever baked this recipe as a 14" x 2" high square? If so, can you please give me some indication of baking time? Also, should I lower the oven temperature given I will need to bake for a long time?

I am baking a test cake, 8" square, with one quantity of your recipe and I just tested at 90 minutes and it seems like it will need quite a while longer. Have you ever found that the recipe needs longer in a square tin?

Thank you!!

Reply
Carol
5/10/2018 10:09:20 am

Hi Grace. Try doubling the cooking time. Once you are passed the half way mark, you might need to cover it loosely with foil so it doesn’t burn. I’ve not made a cake that large so it will be trial and error. Best of luck and happy baking xxx

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Naomi
20/11/2018 05:23:03 pm

Hi! Looks great! Just thought I'd make sure, do you mean degrees Celsius?

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Carol
20/11/2018 05:26:00 pm

Hi Naomi. I do! All temps are in Celsius. Happy baking xxx

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Renee
7/4/2019 12:04:06 pm

Hi, I wanted to try baking your cake but the cake I am baking is a 14 inch square cake.
I was hoping you could tell me if I doubled the receipe would that be enough batter for this tin?
And how long will the cooking time be?

Thank you

Reply
Carol
7/4/2019 12:11:08 pm

Hi Renee
Unfortunately, it doesn’t quite work that way. You might risk the cake sinking. You would be better off making 2 or 3 cakes with this recipe. Happy baking xxx

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Ashleigh Bishop
18/7/2019 09:44:39 am

Hi,
Just cooking this cake now and it smells divine!! I was wondering if you could also post the recipe for the delicious looking chocolate icing on the 2nd picture??
Thanks so much

Reply
Margaret link
21/7/2019 07:39:05 pm

Hi, I made this cake today and it sunk in the middle. I used a 8” tin and had to cook it for over 2 hours and still not cooked properly. Oven temp 160.
It mixed well together.
Any idea where I went wrong? I am looking for a good chocolate cake for a wedding cake, bottom layer.

Reply
Carol
21/7/2019 09:17:29 pm

Hi Margaret. This has me stumped! Sounds like you did all the right things. The only thing I can think of are the oven temp (try 170 or 180). I don’t use fan forced as it cooks too quickly so make sure your oven isn’t fan forced. I also invested in an oven thermometer to check the internal oven temp. My previous oven was 15 degrees off! Hope this helps!

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Hollie
17/8/2019 08:57:34 am

Amazing tasting cake! I’m making a tiered cake and was wondering if anyone had any ingredient measurements for a 12inch cake ? Thankyou very much :))

Reply
Carol
18/8/2019 12:45:38 pm

Hi Hollie
I don’t unfortunately. But there are may be calculators on-line to help you convert an 8 inch recipe into a 12 inch. xxx

Reply
Diane Livera
18/8/2019 09:23:33 am

This is such an amazing cake and I have made it time and time again sometimes it sinks but its still ok. I have now started to use the baking band which is soaked in cold water and follow the baking instructions and it bakes really well according to your instructions. Just thought it might help those who are struggling with their baking to try this too. I love this recipe and fill it often on request with a raspberry butter cream and it goes really well . Thank you Carol

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Carol
18/8/2019 12:44:11 pm

Thank you soooo much! I’m so happy you love my recipe xxx

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Diane Livera
18/8/2019 04:58:03 pm

I would not tweak this recipe for anything. I will bake several layers but stick to your method. It has worked for me and even though I use a larger baking pan I would not alter the ingredients once you have reached the half way mark for baking I just keep a close eye on it has worked well and I dont mind the extra work . Thank you Carol

Reply
Anonomys
28/8/2019 09:45:34 am

Hi What does it mean if cake rises in the middle alot, as if it has a hat? thanks

Reply
Carol
28/8/2019 10:33:39 am

Hi Anon! Oven Temp is too hot. Try reducing by 10 degrees. Xxx

Reply



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    Author

    Hi there.  I'm Carol - a mum to 2 beautiful boys, a lawyer and the woman behind deliciously yours.  I love all things sweet and am so excited that you are sharing my creative journey with me. With love, Carol xxx

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