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Decadent Dark Chocolate Mud Cake Recipe for Rich Chocolate Lovers

“Chemically speaking, chocolate really is the world’s perfect food” – Michael Levine.

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If you enjoy baking, a classic mud cake should be in your repertoire. This style of cake is a dense, intensely chocolate dessert with a tight crumb that holds up well for layered cakes, carving and decorating. Because of its dense structure it keeps well, freezes nicely and is a favourite among cake artists and home bakers alike.

A mud cake doesn’t need heavy decoration to impress. Its dark, moist crumb and deep chocolate flavour satisfy chocolate cravings on their own, though finishing it with a glossy chocolate frosting or ganache will take it to decadent heights.

There’s no single canonical mud cake recipe—search results show many variations. Most versions call for melting chocolate, combining wet ingredients, then folding in the dry ingredients. Mud cakes are usually baked at a lower temperature for a longer time so they develop their characteristic dense texture, and they’re often allowed to cool in the pan to prevent cracking or collapse.

This particular recipe produces a cake with excellent structure and concentrated chocolate taste while still baking in a reasonable time. I’ve tried many chocolate cakes, and this mud cake stands out for being moist, rich and reliably delicious.

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Mud cake

Moist chocolate mud cake with a dense crumb and intense chocolate flavour.
Print Recipe
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Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings
8 servings

Ingredients

  • 170 grams unsalted butter
  • 190 grams all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 150 grams chocolate (chopped)
  • 1 1/2 tsp coffee powder
  • 360 ml hot water
  • 200 grams granulated sugar
  • 2 eggs, at room temperature
  • 1 tbsp vanilla extract

Instructions

  • Preheat oven to 160°C (325°F). Grease and flour an 8-inch round pan and line the bottom with parchment if you like.
  • Dissolve the coffee powder in the hot water and set aside.
  • Whisk together the flour, baking soda and salt; set aside.
  • Melt the butter and chopped chocolate together in the microwave or a double boiler until smooth.
  • Add the coffee mixture to the chocolate-butter mix, then stir in the sugar until combined.
  • Whisk the dry ingredients into the wet mixture until just incorporated.
  • Whisk in the eggs and vanilla until the batter is smooth and combined.
  • Pour the batter into the prepared pan and bake at 160°C (325°F) for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly.
  • Cool in the pan for 15 minutes, then invert carefully and transfer right-side up to a wire rack to cool completely.

Notes

  • Store wrapped at room temperature for up to 1 day, or chilled for up to 3 days.
  • The cake freezes well for up to 2 months; thaw in the refrigerator before serving.
  • The batter is fairly thin; the cake will rise slightly but remains dense.
  • You can double the recipe for larger pans—adjust bake time and pan size accordingly.