Chocolate mud cake is a recipe I come back to every time there's a birthday or special occasion where I need to supply a cake. It's so easy to dress it up or keep it plain as I have today.
A classic mud cake is both rich and densely chocolate but moist and has the perfect soft crumb, never dry. Serve this cake at room temperature for the best experience. If you would like an extra decadent dessert, place a slice in a bowl and microwave it for 30 seconds, the ganache becomes a chocolate sauce and the cake tastes like a pudding!
I used this cake as the basis of my chocolate drip cake because it is a robust cake that would take the weight of decorating.
The recipe itself could not be easier, it is simply a matter of melting and mixing the ingredients. The longest part of the process is waiting for the cake to bake! The cake cooks in a slow oven so it does take a little while to cook, but it smells amazing!
Tips for Making the Best Chocolate Mud Cake
- Please don't use a springform tin like I did! Choose a 20cm cake tin and line it with baking paper. Give the tin a 5cm collar as the cake may rise a little bit. This gives a smoother finish to your cake making it easier to frost.
- Choose good quality dark chocolate with no more than 40% cocoa solids.
- Bake the cake the day before it is required. Frosting is easier on the second day and the cake tastes nicer on day two.
- Don't overmix the flour into the batter.
Chocolate Mud Cake FAQ
The cake will keep for 5 days in an airtight container on the bench or for two weeks in the fridge.
Test with a skewer in the middle of the cake. When it comes out clean the cake is cooked.
Don't worry if your cake cracks, it is very common. The cake will settle down when it's removed from the oven and the top will be flat.
Yes, I have baked this cake in sandwich tins, it takes about one hour to cook. The drip cake was made this way.
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Thermomix Chocolate Mud Cake
Equipment
Ingredients
Chocolate Mud Cake
- 250 gm butter cut in squares
- 200 gm dark chocolate (broken into squares) 40% cocoa
- 200 gm brown sugar
- 250 gm white sugar
- 250 gm milk
- 175 gm plain flour 1 ¼ cup
- 25 gm dutch process cocoa ¼ cup
- 70 gm SR flour ½ cup
- 2 eggs
Chocolate ganache
- 200 gm dark chocolate (broken into squares) 45% cocoa
- 140 gm pouring cream
Instructions
Chocolate Mud Cake
- Preheat fan forced oven to 160 degrees.
- Line a 20cm cake tin with baking paper.
- Add butter and chocolate to TM bowl. Chop 7 sec/Speed 9.250 gm butter, 200 gm dark chocolate (broken into squares)
- Melt 5min/80degrees/Speed 1.
- Add sugars to the chocolate mixture. Combine 2 min/80 degrees/Speed 1. (NOTE: If the sugar doesn't melt or the chocolate gets stiff don't worry! It will still work.)200 gm brown sugar, 250 gm white sugar
- Add the milk and then the eggs to the TM bowl. Blitz 20 sec/Speed 7.250 gm milk, 2 eggs
- Add the flours and Dutch process chocolate to the TM bowl. Combine 30 sec/ Speed 5. Repeat this step if the flour is not completely incorporated.175 gm plain flour, 25 gm dutch process cocoa, 70 gm SR flour
- Pour the batter into the prepared tin.
- Bake for 60 minutes then cover the tin with foil. Bake for a further 45 minutes or until a skewer comes out clean.
- Leave the cake in the tin for 15 minutes. Turn the cake out onto a cooling rack. When cooled the cake can be frosted.
Chocolate Ganache
- Place the chocolate in the TM bowl. Chop 5sec/Speed 9.200 gm dark chocolate (broken into squares)
- Add the cream to the chocolate. Melt 2min/50 degrees/Speed 2.140 gm pouring cream
- Allow the ganache to cool until it reaches a workable consistancy.
- Pour the ganache over the cake allowing it to coat the sides.
Notes
Nutrition
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Happy Cooking
j xx
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Noelene Chippindall says
Noelene
Brett Carlyle says
Hi Noelene
Happy to see you here. Pleased you enjoyed the recipe.