| | | |

Chocolate Mud Cake

A chocolate mud cake on a white plate with 2 portions removed showing the inside buttercream

I’ve got a long list of recipes that people ask for. I’ve been putting this one off because it’s a big one. LOL You know the sort of cake that you make for a celebration. The Chocolate Mud Cake is not the sort of cake you want to be making during COVID Lockdowns when there are only two people in the household.

A banner ad for our YouTube channel.
YouTube channel @becstable Hit SUBSCRIBE and stay up to date 🙂

Anyway, this is my go-to recipe for a Chocolate mud cake when I’m not making my butter cake recipe for cakes that need carving or decorating with fondant. I like a mud cake that is rich and moist but not too heavy. Maybe I was put off once when I found a layer of fat at the base of a shop-bought mud cake. Let me know what you think.

Image of a mud cake that has been slice and served on two plates

Chocolate Mud Cake

4.25 from 8 votes

5 stars tells us you love the recipe

This is a beautiful mud cake. Not stodgy or too heavy. Great for carving and decorating, we love it.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Difficulty Medium
Course Cake, Dessert
Cuisine American
Servings 12
Method Thermomix


  • 1 Thermomix


  • 300 g plain flour all-purpose
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 60 g cocoa powder
  • 230 g water
  • 250 g unsalted butter cubed
  • 200 g chocolate I used a full 200g block of Cadbury baking chocolate chopped, because they're easy to find.
  • 1 tsp instant coffee
  • 420 g caster sugar fine sugar
  • 200 g of egg lightly beaten (that’s about 4 large eggs +/- 10g is ok)
  • 50 g EVOO Extra Virgin Olive Oil or non-flavoured oil
  • 120 g milk use full cream here, no cutting corners. 😉
  • 2 tsp Vanilla good quality


  • Preheat oven to 160°C fan (320°F fan). Grease (with butter) and line the base and sides of a 22cm round cake tin with baking paper. *See tips. Set aside. I used a USA springform pan.
  • Weigh the flour, baking powder, bicarb and cocoa into the TM bowl and sift, MC in 4 sec/speed 6, then remove the dry mix from the bowl and set aside.
  • Weigh the water, butter, chocolate and instant coffee into the TM bowl and set for 6 min/50°C/speed 3.
  • While this is happening, get a medium-sized jug or bowl and weigh in the eggs, oil, milk, and vanilla. Give it a quick whisk to break up the yolks and set aside.
  • Going back to the TM, once the 6 mins are up, weigh in the caster sugar. Yep, 420g! You wanted a mud cake. LOL blend the sugar in for 20 sec/speed 2.5.
  • Now place the butterfly into the TM bowl and set the TM to speed 2.5. While the blades are running, add in the egg/milk mix slowly through the hole in the lid, then spoon in the dry mix you made first. Remove the lid, scrape down and lift any mixture that may have stuck to the butterfly and mix again for 3 seconds/speed 3.
  • Pour the mix into your prepared tin and place it in the oven. After 20-30 minutes, cover the cake with a baking paper-lined cap and bake for a further 40 minutes. If your oven bakes unevenly, turn the tin around at this stage when covering the cake. Check to see if the centre is cooked using the clean skewer trick or check the centre of the cakes temp 85°C remove from the oven. Leave the cap on and allow it to cool completely in the tin before removing it.


Bec’s Tips:
  • When you line the sides of your pan allow around 1 inch (about 2-3cm) of paper above the tin.
  • You can add the baking paper-lined cap right from the start if your oven runs hot. This will help prevent the top cracking, you can remove it around the halfway mark.
  • The time it takes to bake this mud cake off will depend on the tin and your oven. It will take a while to bake so don’t worry, long and slow will give you a beautiful moist mud cake.
  • This cake will keep well, providing it’s placed in a sealed container. I like to keep mine in the fridge, it’s good in there for at least 5 days.
  • If you want your cake heavier, even more mud-like, add up to 50g more sugar.  I prefer it the way it is but I know some of you like it super fudgy. 

Want to know more?

See more chocolate cakes recipes here


    1. Hey Debbie! I see you’re in a bit of a cake dilemma. 😊 If you’re aiming for a larger round cake or thinking of stacking three layers, let me break it down for you. The cake featured in the post was baked in a 22cm (8″) tin.

      For stacking, I’d suggest whipping up one full recipe, then another half recipe. Divide the batter among three tins for baking. But if you only have one tin handy, don’t fret! Bake one large cake first, let it cool, then whip up a half recipe and pour it into the same tin. Once both cakes are baked and cooled, simply slice the larger one in half horizontally to achieve three layers. Easy peasy! 🍰

      Or if you’re looking at making one large cake.
      Typically, when scaling up a recipe, you’ll want to use a tin that’s about 50% larger in diameter to maintain the same thickness of the cake layers. So, if the original recipe was baked in a 22cm (8″) tin, you might consider using a 33cm (13″) tin for 3 times the recipe. This should help ensure even baking.
      Hope that helps.
      Happy Baking.

  1. Bec would this be okay baked in a slice tin and if so could you suggest sizes and times please. Love your recipes and hints, thank you.

    1. Sure, Lynette, it would be great as a slice. To achieve the desired batter level in the tin, aim for it to fill between 1/2 and 3/4 of the way. Since your mix will be around 1.5 litres, pour some water into the tin to gauge its volume, then you’ll know if your tin is the right size.

    1. I like either a plain vanilla buttercream icing or a sourcream icing. I use a buttercream under a fondant. Lots of choices, though; it depends on the occasion and how you store it beforehand.

  2. Made this today for a practice run for my daughter’s birthday coming up.
    Lovely moist cake ?
    Could you possibly also do white chocolate, leaving out the coffee and cocoa powder?

    1. Thanx Stacey,

      If you want white chocolate mud you’ll have to change the ratios a bit. Just leaving out the coffee and cocoa powder will cause the cake to be wetter. For example, cocoa is dryer than flour so you need to take that into account first. I’ll see if I can post my favourite white mud soon. I’ve got a list of recipes and chef tip posts I’m working through, but it’s now on my list. 😉


4.25 from 8 votes (8 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating