It is a truth universally acknowledged that all home cooks should be armed with a good decadent chocolate mud cake recipe. Even me, someone who isn’t much of a fan of cake.
To me, they’re too cake-y (heh), oftentimes dry and lacking in flavour. I also didn’t find mud cakes all that palatable – too dense, usually served cold (a travesty!) and weirdly textured.
My husband said to me one day recently “so… you should probably do a chocolate mud cake for your blog”, wink wink nudge nudge, so to appease him, I did. But it had to be something I wanted, so it had to be made with very little flour.
I wanted sort of a cross between a pudding and a cake – no ghastly dry tasteless bits. A flourless chocolate cake with flour, if you will. It’s quite dense (being a mud cake and all) but super soft and smooth.
I also needed an excuse to wear my super-cute Smitten apron I had won through a promotion Liss from Frills in the Hills was running on Pinterest. If you’ve never been to Pinterest, stop what you’re doing immediately and go look. It’s excellent for anyone with eyes and a house.
Welcome to the 2011 Veggie Mama kitchen.
Cutified x 1000 thanks to Smitten apron.
Sure I grease my tins with whole blocks of butter… don’t you? 😉
I hope you enjoy! Any questions, please ask.
Decadent Chocolate Mud Cake
Mud cake ingredients
- 200g/2 sticks butter
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 4 eggs
- 250g/9oz best-quality cooking chocolate (I think in the US you would call this bittersweet or unsweetened)
- 1/4 cup self-raising flour
Ganache ingredients
- 150g/6oz/0.75 cups cooking/bittersweet chocolate
- 3-4 tablespoons cream (heavy cream in the US, double cream in the UK)
Mud Cake Method
- Pre-heat oven to 180C or 350F and grease + flour or line with parchment paper a 20cm round cake tin.
- In a large bowl, cream the butter and sugar.
- Add eggs, one at a time, beating in well after each addition.
- Melt your chocolate in a bowl over a pan of simmering water, and add to the egg, butter and sugar mix.
- Add the self raising flour and mix gently until combined.
- Bake for 45-50 minutes. Don’t overcook – you want this to be dense and moist inside.
- When cool, ice with ganache.
Ganache Method:
In a saucepan, heat the cream until warm, then add the broken-up pieces of chocolate. Continue to heat gently until all the chocolate is melted and the ganache is thick and rich.
We’re fond of heating this up a little… then serving it with ice cream. Yep.
*Disclaimer – I am in no way affiliated with Smitten. I simply loved their products and was lucky enough to win one. They are awesome and you should check them out. They make candles too!
Yum!!! I'm going to make this.
Yum!!! I'm going to make this.
Veggie Mama, you look HOT in your Smitten Apron! Thank you for the plug! We are delighted that you won our comp! I am heading off to try your mud cake off against mine! HA! xxx
Ooh I hope mine wins! Seriously love your stuff, I'm sure it'll turn up on here again, I'm always wearing it! The oven mitt is so cute too xx
…now that's a mud cake! I too dislike it when a cake is claimed to be a mud cake and it is a either too fluffy or a brick. this looks amazing! I agree. Everybody needs a reliable chocolate cake recipe on their blog. I need to work on mine!
That looks SO YUMMY…xx
Excuse me. Where's my piece?
I agree with you on the mud cake front but I LOVE your apron!
OMG I want. The cake & the apron 🙂
I'm so making this as my birthday cake in a few weeks! Yessss..!
Yummy! Made this one for my daughter's birthday tonight and she loves it!
I made this mud cake yesterday and it is just delicious, so moist and chocolatey like a mud cake should be!
I love this recipe, I added it to our family recipe book!!
I have to try this! I feel exactly the same way you do about cakes (and eve more about muffins!). Must give this a go this weekend.
urg, muffins! I forgot about them! Chocolate muffins are the worst. So stodgy and sugary… gross.
I love hearing that! It must be an excellent recipe book 😉
Yes, and not like concrete! I”m glad you like it 🙂
I'm going to make this for my daughters 7th birthday this Sunday! Might even decorate with fresh flowers from the garden!
Ohhh flowers would be perfect 🙂
Made it Sunday, and without a doubt the best chocolate cake I have ever made. Everyone loved it! Decorated it with sugared camelia petals from the garden.
Hi! I am not a great cook, but intend to make this for my daughter's 9th birthday ( I have looked at DOZENS of recipes for choc mud cake and have chosen yours!) However, being an average cook, I do need to ask what size square tin do I use…..it is probably there, but I missed it! Hope you can help. Will I be able to put a cake topper on the icing? Thanks, Suzie 🙂
Hi Suzie! This is a very simple cake, you can't go too wrong! I used a 7x7inch square pan. Really quite small. And yes, the ganache icing is very sturdy, you'll be able to put a cake topper on it! Good luck – let me know how you go xx
This looks amazing! I am struggling to find a moist mud cake recipe, I can't wait till the weekend to try it! Just one question, do you bake yours with the fan on or without fan force? Thanks so much, Megan 🙂
So glad you like it! I don't use fan force with baking, I find I can't control the temperature enough. Hope that helps 🙂
Sounds like a great recipe – I will be trying it in 2 weeks for my partner's birthday (big chocolate fan!!). If I were to double the recipe, do you think it would come out ok? Should I double the baking time, or just add about 30 mins? (Sorry, I've never baked a mud cake before and want to get it right!) Thanks, Erin.
If you want to double the recipe you’ll need to do some math. An 8″ round pan has about 50 sq. inches. If you double the recipe you’ll need to use a 9×12 pan. baking time should be about the same, maybe a bit longer. Double the recipe for the frosting as well.
It should be fine! I probably wouldn't totally double the cooking time, but keep checking at 20-minute intervals by sticking a skewer in the middle of the cake. Don't worry about opening the oven door, this cake is quite dense and won't deflate!
Thanks : )
Cooked this for my husband's birthday and it was so easy to cook and yummy!!! I used lindt 70% dark chocolate as I like eating dark chocolate. I was worried at first as it tasted too bitter. I left it in the fridge overnight and the next day it was amazing! I've heard that mud cake tastes better if left in the fridge for a few days and well they were right. Best cake ever! Thank you!
I agree, it gets better with time! I've made it with dark chocolate too, but find the ice cream I drown it in helps… 😉
Hey veggiemama,
What type of chocolate did you use in this recipe? Dark or milk? And if dark, what percentage of cocoa? What chocolate would work best in this recipe? Thanks a lot! I am intending on making this soon, and just want some clarification before I go and buy my ingredients 🙂
No problem!
It lends itself very well to any type of chocolate you want to use, which is why I didn’t specify. I use half dark, half milk chocolate, but I can’t remember the cocoa percent of the one I usually buy – its just from the baking section of the supermarket! Obviously the one with the highest percent is the best, but for this sort of cake it’s not necessary. Good luck! I think I might make it again soon myself 🙂
Stacey
editor | veggie mama
w: http://www.theveggiemama.com
Hi Veggie Mama,
I’d like to know if you preheat your oven before?! I made this recipe it was sooo delicious, but when I removed from the oven after a while the middle had a hollow. Do you know it is due to what please?
Hi Elodie,
I do preheat sometimes (usually when I remember!) it is a very dense cake, so it’s likely that the middle will always be a bit lower than the sides. I would ensure that you bake the cake until it is fully cooked, rather than relying on a timeframe because ovens vary so widely! You might have taken it out a little too soon.
For any cake you must preheat your oven otherwise it won’t bake correctly. The hollow in the middle was very likely due to it not baking long enough.
This cake looks perfect and its in the oven now but my choc seized when I added it to the mixture even though my eggs and butter were room temp so i have lots of small hard choc bits through it. I’m kind of scared of the end product as its my contribution to Xmas day lunch! Hs this ever happened to you?
Hm! I can’t remember it happening with this cake, but I do remember something similar happening with another a long time ago. It was fine though, the chocolate melted into the cake in the hot oven as it was cooking. If all else fails, tell them it’s a chocolate-chip cake! It’ll still taste great. Have a wonderful Christmas 😀
Wow, just made this second time around with better quality chocolate and it was fabulous! Absolutely delicious! ps. love your apron too xo
You’ve made me so hungry now!
lol I’m starved and I really shouldn’t be looking at these types of recipes at this time of the day! It’s dinnertime and I should be looking at slightly healthier…things!! *sighs*
10 inch. I used electric mixer.
I made this cake for my sister’s birthday and it was absolutely phenomenal! (sister has already requested it again for next year!) I baked it the day before, as I’ve heard it makes the flavours intensify. What a good choice that was! This is the best mud cake recipe I’ve come across, and the only one that results in a very heavy, dense cake!
Veggie Mama, you are my idol! thanks!
Oh I’m so pleased to hear that! And I love that your sister loved it. Well done 🙂
Yum!
Looks delicious..now I know what I will be baking next weekend 🙂
I hope you like it! Totally my favourite.
Hello!
Wanted to say THANK YOU. Everyone enjoyed it. But it was a little heavy. Any way of making it lighter?
Balooh 🙂
I’m so pleased to hear that!
It is meant to be a very dense cake, as all mud cakes are. You could just try a regular chocolate cake recipe if you would like a lighter cake. They would normally have fewer eggs and more flour. Good luck!
My husband and 3yr old daughter made this for my birthday on the weekend (complete with masses of sprinkles & fairy princess cake toppers – thanks to 3 yr old cake decorating preferences). Officially my favourite birthday cake ever. Ever. So just saying thanks for sharing your recipe!
I’m so pleased to hear that! I’m a bit jealous, I’d love a piece right now 🙂
I followed the recipe exactly. Cake had risen in the oven. As soon as i took it from the oven to cool it went flat. Why is this??
It is meant to be quite a dense cake, not light and fluffy. Kind of like fudge, so it will rise when hot, and condense while it cools. As long as it tastes good, you made it right!
if you really don’t like flour, you can use cocao instead. We make this cake at Passover when we aren’t allowed to eat anything with wheat (or spelt or rye flour-grains!, in short) for a whole week.
What a brilliant idea! thank you!
This cake is seriously the best chocolate cake I’ve ever eaten!
The first time I made it I used 70% cocoa chocolate and regular dark chocolate, but the second time I used 70% cocoa and milk chocolate, both were equally delicious.
I’m amazed at how the cake can be dense but still maintain its lightness, it’s dense but not heavy at all. 10/10
Thanks Liz, that means a lot! Such a simple cake, but it’s so delicious.
I’m going to make this for a join 3 year old/37 year old birthday celebration this weekend. We’re sponge avoiders so it looks perfect.
So, my cake tin is 20 cm round, not 10. Due to the dense and non rising nature of the mud cake, would you suggest doubling the mixture? Or reducing the cook time? I only need to feed 2 adults and 2 1/2 kids, so I’m thinking doubling will make way too much… what do you think?
Yeah I’m nuts – it should be 20cm cake tin or 10inch! You’ll be fine 🙂
Love love love that apron….☺☺
what is caster sugar
Superfine sugar.
What kind of cream?
Hi Karen! Any kind of cream works here, I think most folks just use what they have on hand. Single, double, thickened – they’ve all been fine for me! 🙂
Could you give the recipe in cups and tsps. and tblsps and how many sticks of butter please
Thanks Kelly, I’ve updated the ganache part, you should find everything is written in those measurements now.
Just out of curiosity, I am wondering why your mud cake does not have either marshmallow crème or marshmallows that were put on the hot cake and spread when they are softened. that is what a mud cake is. then the cho. icing or ganache were put on top of that. I have been served cho. mud cake both warm and cold and a wonderful big glass of cold milk with it. Wonderful either way so it leaves me to question if you have even tried a real mud cake because you had you would be in love with it. If you are a real choc-a-holic. I believe and I could be very wrong about this I think that Mud cakes started in the south.
Hi Julie! thanks so much for your comment. I live in Australia, so our mud cake recipes differ to the US versions (from what I have seen over the years!). So no marshmallow or marshmallow creme for us, though that does sound very decadent. I will have to try the southern version on my next trip over!
Where have I been?! What is Caster Sugar??? Powdered sugar, maybe?
I dare say you’ve been in the US and I’ve been in Australia! Caster sugar here (and the UK) is what you would know as superfine sugar 🙂
It is just a finer grain of granulated sugar than what we know here in the US. You are right about that Veggie Mama.
No vanilla? Just wondering why?
I probably didn’t have any at the time. Feel free to add if you think it needs it!
I made this tonight as a trial run to take for Thanksgiving dinner.
It over flowed my baking pan. Not sure What I did wrong. Baked for 45 minutes in 350 degree oven. It looks soupy. Does it set up when cooled? Was I to divide between 2 pans?
I used Ghirardelli Premium Baking Chocolate.
Oh I’m sorry to hear that! It does sound unusual, because it’s not supposed to rise very much at all. What size baking pan did you use?
Mine has done the same thing, seems to be very wet still in the middle, but I have moved and so far don’t like this oven. Will see how it goes after an extra 10mins or so. It didn’t overflow but rose a lot more than expected.
I was excited to make this cake. It didn’t cook it burnt, waste of a good block of chocolate 😭
Oh no! that’s a bummer. 180C isn’t a super-hot temperature, how long did you cook it for? x
I really screwed up I curdled the eggs some how and it’s super lumpy and gross😞😬
Oh that doesn’t sound good! Not sure how that could have happened, but a lumpy gross cake would be terrible!