This really yummy chocolate mud cake is easy to make and delicious. Get a glass heatproof bowl over a little bit of simmering water and start melting your butter, chocolate, sugar and coffee. Let it all melt in together, that should take around 5 minutes. To the bowl, add-in milk which will decrease the temparature of teh mixture then use a hand mixer to mix it in then add in eggs one at a time. Also add in vegetable oil then start sifting all-purpose flour, baking powder, salt baking soda and cocoa powder.

Take your mixer and mix then nicely and have your oven set to 300 degrees Fahrenheit. In an 8-inch baking tin lined with parchment paper, pour in the batter then pop it in the preheated oven for about 2 hours. Once baked, let it cool down completely then remove from the tin. At this point, you could just pour your beautiful ganache over it. Place the cake on a tray lined with parchment paper then start pouring the ganache over the cake.


  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  • 200 grams (1 and 1/3 cup) good quality dark chocolate
  • 300 grams (2 cups) caster sugar
  • 45 grams (1/4 cup) brown sugar
  • 4 large eggs
  • 40 grams (1/2 cup) cocoa powder
  • 210 grams (1 and 1/2 cups) plain flour
  • 1/2 teaspoon baking soda
  • 120 ml (1/2 cup) milk
  • 1 teaspoon vanilla extract

Milk chocolate frosting;

  • 115 grams (1/2 cup / 1 stick) unsalted butter
  • 250 grams (2 cups) icing or powdered sugar
  • 1 tablespoon cocoa powder
  • 100 grams (2/3 cup) milk chocolate
  • 2 tablespoons milk


  1. Preheat the oven to 150 C (300 F). Grease and line a 9 inch round springform cake tin with baking or parchment paper.
  2. In a microwave-safe bowl, add butter and dark chocolate.
  3. Melt in the microwave, stirring every 30 seconds, until smooth. Leave to cool slightly – just a minute or two.
  4. Add sugars to chocolate mixture and stir. Add eggs. Mix to combine.
  5. Add cocoa powder, flour and baking soda and mix gently. Add milk and vanilla.
  6. Stir until chocolate batter is combined and smooth. It will be quite thick – this is ok.
  7. Pour cake batter into prepared cake tin.
  8. Bake for approximately 50-60 minutes or until cake no longer wobbles in the middle.
  9. Try not to over bake as you want the cake to be moist in the middle.
  10. Leave to cool completely in the cake tin.
  11. To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy.
  12. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
  13. Add half the sugar, cocoa powder and one tablespoon of milk and beat until combined.
  14. Add the remaining sugar and beat until smooth.
  15. Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm.
  16. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk.
  17. Generously frost the top of the cake using a spatula.