chocolate mud cake

  • 250g unsalted butter, chopped
  • 200g dark chocolate, chopped 
  • 1⅓ cups (330ml) milk 
  • 1½ cups (330g) caster sugar 
  • 1 teaspoon vanilla extract 
  • 2 eggs 
  • 1½ cups (225g) plain flour, sifted 
  • ¼ cups (35g) self-raising flour, sifted 
  • ¼ cup (25g) cocoa, sifted, plus extra for dusting 

chocolate ganache icing 

  • 150g dark chocolate, chopped 
  • ½ cup (125ml) single (pouring) cream
  1. Preheat oven to 150°C. Place the butter, chocolate, milk, sugar and vanilla in a large saucepan over medium heat and stir occasionally for 6 minutes or until melted and smooth. Set aside to cool slightly. Add the eggs and whisk to combine. Pour into a large bowl, add the flours and cocoa and whisk until smooth. 
  2. Pour into a lightly greased 22cm round cake tin lined with non-stick baking paper and cook for 1 hour 25 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin. 
  3. To make the chocolate ganache icing, heat the chocolate and cream in a small saucepan over a low heat, stirring, until melted and smooth. Set aside to cool completely. 
  4. When the cake has cooled, remove from the tin, dust with cocoa and serve with the ganache icing. Serves 10–12

+ This cake is best served and stored at room temperature.

Reader ratings (3.42) 321251
donna hay team

Hi Claire, we haven’t tried to freeze this cake, but think it should be totally fine. Enjoy!

Claire Spence

Have just baked this for the first time. It’s smelling Devine! Question - how does this cake go with freezing?
Thanks smile

chatu nelumdeniya

Amazingggggg chocolate cake!! Really great chocolate flavour, texture and not too sweet! I couldn’t believe how easy it was to make! It was even better the next day. I think this will be the go to chocolate cake for my family!!

donna hay team

Hi Paola, Yes this cake can be made two days in advance. Make sure you keep it in an airtight container at room temperature. Happy baking! DH Team

Paola La Rosa

Hi Donna and team, just wanting to know if this mud cake can be baked two days before the occasion. Was thinking of using thos cake for my child’s birthday cake. Thanks

donna hay team

Hi, Gladys. Thanks for your question. We have not tested this recipe as cupcakes, so we’re not sure what the cooking time and temperature would be, or how many they will make. If you do try it out, let us know how it works out for you! The DH Team.

Sarah Rogers

This is our go-to birthday cake.  It works beautifully with gluten-free flour and lactose free cream.  A favourite with family and friends (they can’t believe it is gluten and lactose free).  Thank you!!

Gladys F

hi Donna, can I make this recipe into small cupcakes? if so, what would be the best oven temperature and how long? thanks!

donna hay team

Hi Fiona, we always use settings for fan-forced (unless stated otherwise). The dh team

Fiona Yip

Which oven setting should I use? fan-forced or convection? thanks!

donna hay team

Hi Teymour, we have not tested this particular recipe with gluten free flour. If you’d like to give it a try, find a gluten free flour that has a blend of a few flours to give a similar result to regular flour. The DH team x

Teymour Kasravi

Hi donna hay team. Can this recipe be done by just straight swapping to gf plain flour and gf self raising flour?

donna hay team

Hi Chaslin, it will be totally fine - the flavour and colour will not be as rich but will still be delicious! The dh team

Chaslin Laurence

Hi Donna,  Just got back from the shops ready to make this, and I’ve accidentally picked up milk chocolate, not dark. I live rural so it’s going to have to do, but how will this turn out?

Marika Galea

Would this cake be okay to cover in fondant? Do you think it’s strong/dense enough? Thank you

donna hay team

Hi Dana, we have one online that you could try  The recipe is for minis but you could easily make one large one. Good luck! The dh team

Dana Guillen

What changes would I need to do to make this a caramel maple syrup mud instead?

donna hay team

Hi Darci, dark, milk and white chocolate are not interchangeable because the fat and cocoa content change with each type of chocolate. But you could try this recipe:
white chocolate mud cake

150g white chocolate, chopped
185g butter
4 eggs
3⁄4 cup caster sugar
3⁄4 cup plain flour
3⁄4 teaspoon baking powder
1⁄2 cup almond meal
1 tablespoon cocoa powder

Preheat the oven to 140ºC. Lightly grease and line the bottom of a round 22cm springform tin. Place the chocolate and butter in a small saucepan over low heat and stir until chocolate is melted and smooth. Set aside. Place the eggs and sugar in the bowl of an electric mixer and beat until the mixture is thick. Fold through the chocolate mixture. Sift the flour, baking powder and almond meal over the egg mixture and fold through. Dust the sides of the tin with the cocoa and pour in the cake mixture. Bake for 1 hour and 50 minutes or until cooked when tested with a skewer. Allow the cake to cool in the tin, then turn out to serve. Serves 8–10.

Darci Crocke

what is the ratio to make this cake a white chocolate mud?

donna hay team

Hi Bianca, as we haven’t tested it in a lamington tin it is hard to tell. You would need to test one quantity of the recipe to see if it works and increase it from there. Good luck!





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