I remember tasting Mud Cake at an office party years ago when I worked a 9-to-5 corporate job. It was someone’s birthday, and we ordered the cake from a popular bakery nearby. The cake was lovely—moist and densely chocolaty—and we couldn’t stop eating one slice after another. Since then, I have wanted to bake a Chocolate Mud Cake myself, but I never found the perfect occasion to do so. Finally, I baked one for a birthday celebration, and my family loved it. I adapted the recipe from here.
This bakery-style Mud Cake is rich and dense, loaded with a deep chocolate flavour that makes it truly special. As I baked, my home was filled with an incredible aroma that was therapeutic, instantly lifting my spirits. If you haven’t tasted Mud Cake yet, do try this recipe for a perfect bakery-style Chocolate Cake. And if you already know and love Mud Cake, this recipe will help you replicate your favourite version of the cake that you loved from the local bakery. 🙂
Chocolate Mud Cake
This bakery-style Mud Cake is rich and dense, loaded with a deep chocolate flavour that makes it truly special. If you haven’t tasted Mud Cake yet, do try this recipe for a perfect Chocolate Cake.
Ingredients
- 1 cup- All-purpose flour/Maida
- ¾ cup- Caster Sugar / White or Brown powdered sugar
- ½ cup- Unsalted butter
- ¼ cup- Unsweetened cocoa powder
- ¾ tsp- Baking soda
- ½ tsp- Baking powder
- ¼ tsp- Salt
- 2- Eggs
- ½ cup/100g – Dark Chocolate (chopped), or Chocolate chips
- ½ tbsp- Instant coffee powder
- ½ cup+2 tbsp- Hot water
- ½ tbsp- Vanilla extract
For Dark Chocolate Ganache frosting
- 200ml- Fresh cream
- 1½ cups/ 250g- Dark chocolate (chopped)
Instructions
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Prepare a 7”round cake tin by greasing with oil and place a piece of baking paper at the bottom of the pan.
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In a heatproof bowl, combine chopped chocolate and unsalted butter. Melt them together using the double boiler method. Alternatively, you can melt the chocolate and butter in a microwave oven at 50% power for 30 seconds at a time. Stop and check after each interval, continuing until the chocolate is completely melted. Keep in mind that some chocolate varieties may become lumpy or dry out in the microwave, which is why I prefer using the double boiler method. Using good-quality baking chocolate is the key to great-tasting cakes. Set the melted chocolate mixture aside for later use.
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Add all-purpose flour, baking soda, baking powder and salt in a bowl. Whisk well and keep aside.
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Mix coffee with hot water and keep aside.
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In another bowl add sugar and cocoa powder, mix well. Add the coffee mixture into this, and whisk well.
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Next, add in vanilla extract and eggs. Add one egg at a time and whisk well to form a smooth mixture.
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Preheat the oven to 180 degrees C.
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Combine the chocolate mixture with the flour mixture. For optimal results, whisk using an electronic hand mixer on medium-high speed until the mixture becomes smooth, taking care not to mix for too long.
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Next, add the dark chocolate-butter mixture to the batter and whisk on medium-high speed quickly until smooth.
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Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Since every oven is different, check the cake's doneness after the first 30 minutes.
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Allow the cake to cool in the pan for 10 minutes. Then, use a sharp knife to gently run around the edges of the pan to loosen the cake. Carefully remove the cake from the pan, turn it onto a cooling rack, and leave it there until it cools completely.
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When cooled, slice, serve and enjoy!
Method for frosting (optionl)
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Cut the cake into layers, keep aside.
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To make the ganache, start by adding cream to a bowl. Heat the cream over low heat until it becomes warm but do not let it boil. Once heated, remove the cream from the heat and add the chopped chocolate. Allow the mixture to sit for about 10 to 15 minutes. Then, mix and stir well until a smooth, lump-free ganache forms. This ganache can be used to frost the cake and fill the cake layers. Allow the cake to sit in the refrigerator for a few hours so that the icing sets properly. Serve the cake cold or at room temperature.
Recipe Notes
- Chocolates containing 50% cocoa or more are recommended for this recipe.
- The amount of frosting is enough to frost and fill a double-layered cake.
- In my recipes, I use 225 ml cups. 1 cup = 225ml.
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