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 (0)
Nicki Grannells

Really nice cake. I used a higher ratio of self-raising flour to plain, because I like lighter cakes, and I think I had to cook it for longer on a low temperature to get it to set in the middle. For the icing I tried melting a mixture of dark and milk chocolate with a small amount of butter - not too bad.

donna hay team

Hi Urwa, Yes of course you can make this without the icing. Enjoy!

Urwa Shahid

Can I make this cake without icing ?

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?





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