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

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

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.

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!!

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

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

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

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

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

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

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?

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

Hi Dana, we have one online that you could try https://www.donnahay.com.au/recipes/sweets/cakes/caramel-maple-mud-cupcakes-with-fudge-frosting  The recipe is for minis but you could easily make one large one. Good luck! The dh team

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

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.

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

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!

Is it possible to bake this cake in a lamington tin? And if so what size and would it change the cooking time? Thx

Just wondering if this recipe could be adapted for a larger cake for 15-18 people?

Hi there, yes it freezes very well. And it is also a great cake to use as a layer cake – it works we’ll with a chocolate ganache or cream cheese icing that is strong enough to hold the weight of the cake. The DH team