• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yummy Tummy

Food that makes your tummy happy!

  • Home
  • About Me
  • Recipe Index
  • Categories
  • Advertisers
  • On Media
  • Contact
  • Privacy
You are here: Home / Anniversary Cake / Easy Chocolate Mud Cake Recipe Ever

Easy Chocolate Mud Cake Recipe Ever

October 6, 2015 By Aarthi 94 Comments

share this
Share

This is a recipe which i wanted to bake so badly..This recipe is exactly made from bake like a pro famous chocolate mud cake video. I have watched that video lots and lots of time and managed to make this cake perfectly just like how he showed it..It was rich, dark and very fudgy and so chocolaty..So yum..

And please dont ask for the substitute for eggs in this recipe, because i dont know what you can substitute it with..

Similar Recipes,
Chocolate Ganache Recipe
Carrot Cake
Carrot Banana Cake
Layered Carrot Cake
Carrot Cupcakes
Banana Cake
Banana Muffins
Pressure Cooker Vanilla Milk Cake
Marble Cake
Beetroot Cake
Basic Vanilla Cake with Eggs
This cake is very very rich and it is the tallest single tier cake which i ever baked. It came out so tall and the cake hold really well as well. Plus it was so soft and moist just like eating a chocolate bar..Follow the recipe which i have mentioned in the recipe to the T and you will have the perfect cake.I can assure you…You can never go wrong with this recipe..

I decorated this cake using a chocolate ganache, but you can use chocolate buttercream frosting too. You can leave this cake without frosting as well. And you can even split the cake half in the middle and frost it as well, so you have a two layered cake..
Hope you will give this a try and let me know how it turned out for you..


I made this as a b’day cake for my lil sis..I placed some kitkat bars all around the cakes and tied it with a ribbon, then i just arranged some coloured candy (m&m’s or gems) on the sides of the cake.




Preparation Time : 20 mins 
Baking Time : 13/4 hour to 2 hours
Serves: 12 to 14 servings

Ingredients:

All Purpose Flour / Maida – 2 cups / 240 grams
Cocoa Powder – 1/2 cup / 60 grams
Baking Powder – 2 tsp
Baking Soda / Cooking Soda – 1/2 tsp
Salt – 1/2 tsp
Water – 3/4 cup / 180 ml
Soft Unsalted Butter – 250 grams
Milk – 1/2 cup / 120 ml
Eggs – 4
Sugar – 2 3/4 cup / 550 grams
Dark Chocolate – 220 Grams chopped
Instant Coffee Powder – 2 tblspn
Oil – 2 tblspn
Chocolate ganache – 1 batch (Click here for recipe)

(My 1 cup measures 240 ml)


Method:


Preheat oven to 150 degree C
. Line the base and sides of a 20 cm deep round pan with parchment paper..Make sure the parchment comes above the pan, since it will rise so much.

Now time to make the batter. Take water in a sauce pan and bring it to a boil

Add in coffee, butter, dark chocolate and heat it gently till it is melted.

Add in sugar and whisk well till it is completely melted.

Pour this in a bowl and set aside to cool down a bit.

Now sift flour, cocoa, baking soda, baking powder and salt. 

Now add in milk to the chocolate mix, add in one egg at a time and whisk it well.

Add in the sifted flour mix in and mix well.

Pour this in the prepared pan and pop it in oven for 1.45 hours to 2 hours.

Now remove it from oven and let it cool completely.

Now unmould from tin and cut the top with a serrated knife. 

Spoon the ganache on top and spread on all sides.

Decorate as you wish. Chill in fridge for couple of hours.

Serve.


Pictorial:
Take all your ingredients
Start by lining a 20 cm cake pan on the base and sides..
you can see how much paper i have left in the sides, 
because we will be filling batter till top so it will rise..
chop dark chocolate into small piece
Take water in a sauce pan
add in instant coffee powder..I added little water to it to dilute it
add a good amount of butter
now add in chocolate
once it is melted..add in sugar
now you have to mix it on low heat till sugar is melted
Now the sugar is melted
pour it in a large bowl 
you have to cool it little
Now lets sift the dry ingredients together..Take maida 
add in cocoa powder
add in baking soda and baking powder
add little salt
sift it well
Now take the chocolate mix
add in milk
add in oil
add in eggs and whisk well
now it is mixed well
add n dry ingredients
mix well
Once it is mixed
pour it into the pan..it will come till the top
baked
look how much it has risen
once it is completely cooled, remove it from pan
Make a batch of chocolate ganache..Recipe here
i sliced the top of the cake..a little
time to decorate
spoon ganache on top
spread it evenly
spread on sides
Spread on top as well
You can leave it like this plain and simple
You can give textures like these using the knife
Or you can decorate it like this

Look how moist and soft it looks
share this
Share

Filed Under: Anniversary Cake, baked, Chocolate, Christmas Cakes, Christmas Special Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « Carrot, Orange & Ginger Juice Recipe – Beta Carotene Booster Juice
Next Post: Tofu & Potato Nuggets Recipe »

Reader Interactions

Share

Comments

  1. manisha

    October 6, 2015 at 11:26 am

    Please give me eggless version

    Reply
  2. Aarthi

    October 6, 2015 at 12:01 pm

    @manishawill soon share a eggless version

    Reply
  3. Anusuya

    October 6, 2015 at 12:23 pm

    I too want an eggless version!!

    Reply
  4. so_yellow

    October 6, 2015 at 2:18 pm

    It would be great to get this as a more healthy version…like for folks who cannot eat soooo much sugar and butter. It's truly not that good for your tummy:(

    Reply
  5. Anonymous

    October 6, 2015 at 8:17 pm

    Very buttery

    Reply
  6. saranya rajesh

    October 7, 2015 at 2:39 am

    Hi madam cake is super but one clarification if we adding egg means no need beat using egg beater ?

    Reply
  7. saranya rajesh

    October 7, 2015 at 2:41 am

    Hi madam cake is super but having one clarification if we adding egg means no need to beat the egg with egg beater a

    Reply
  8. saranya rajesh

    October 7, 2015 at 2:42 am

    Hi madam cake is so yummy but having one clarification if we adding egg means no need to beat the egg using egg beater

    Reply
  9. saranya rajesh

    October 7, 2015 at 2:42 am

    Hi madam cake is so yummy but having one clarification if we adding egg means no need to beat the egg using egg beater

    Reply
  10. Aarthi

    October 7, 2015 at 11:13 am

    @saranya rajeshnormal whisk is enough

    Reply
  11. Anonymous

    October 7, 2015 at 4:46 pm

    Please share eggless version .

    Reply
  12. Anonymous

    October 17, 2015 at 8:42 pm

    Mam.. Can u say how to bake this in electric cookware

    Reply
  13. Aarthi

    October 19, 2015 at 4:36 pm

    @Anonymousnot sure about that

    Reply
  14. Anonymous

    November 13, 2015 at 6:04 am

    Hi Aarti, just wanted to know if this recipe can be halved? Looking forward for your reply. Thank you

    Reply
  15. Anonymous

    November 13, 2015 at 6:05 am

    Can this recipe be halved??

    Reply
  16. Aarthi

    November 13, 2015 at 6:41 am

    @Anonymousyes u can halve the recipe, reduce the cooking time accordingly

    Reply
  17. Priscilla

    December 11, 2015 at 10:58 am

    Hi mam
    Can you give the temperature and baking time plz

    Reply
  18. Aarthi

    December 11, 2015 at 5:08 pm

    @Priscillait is mentioned in the writen part of the recipe

    Reply
  19. Vincy John

    December 14, 2015 at 7:18 am

    hi Aarati, can we bake the same cake in Pressure cooker, if so plz tell how much time should be given

    Reply
  20. Aarthi

    December 14, 2015 at 6:05 pm

    @Vincy Johnnot sure about pressure cooker. but you can halve the recipe and bake in cooker

    Reply
  21. Anonymous

    December 17, 2015 at 5:00 pm

    Plz give us substitute for eggs…wld b appreciated 🙂

    Reply
  22. Aarthi

    December 18, 2015 at 2:08 pm

    @AnonymousI am really sorry, there is no sub for eggs in this recipe. will soon share a eggless version of this soon

    Reply
  23. rukhaiya haji hussaini

    January 24, 2016 at 10:05 am

    Hi aarti
    Can I make this a day before
    Will it taste good or will it become hard in fridge?????

    Reply
  24. Ambili Madhu

    January 24, 2016 at 5:05 pm

    Pictures and writing is so clear…I loved ur blog very much..

    Reply
  25. Aarthi

    February 1, 2016 at 5:56 pm

    @rukhaiya haji hussainiyes u can make it the day before. remove the cake from fridge few hours before serving

    Reply
  26. Anonymous

    February 2, 2016 at 8:39 am

    Hi ,
    What can be substituted for baking soda ?

    Reply
  27. Aarthi

    February 2, 2016 at 1:56 pm

    @Anonymousyou cannot sub baking soda. it is must

    Reply
  28. Rani.

    February 14, 2016 at 9:54 am

    Hi, Today I have tried the chocolate mud cake.Center part didn't rise. Looks like well.
    Cant get the dome shape.I did it in the cooker.plz help.

    Reply
  29. Aarthi

    February 15, 2016 at 3:53 pm

    @Rani.it will be little sink in the center

    Reply
  30. Anonymous

    March 1, 2016 at 4:41 pm

    Fingers crossed.. Just now popped it in the oven.. But I used a 26 inch pan and did not use the lining as the batter was half way through.. Will it affect my cake.. ? And a silly doubt — the timer is 60 min and should I turn the timer again when it stops ? What if I check my cake after 60 min .?

    Reply
  31. Aarthi

    March 1, 2016 at 5:38 pm

    @Anonymousu can check the cake if it is done. I think u might face a problem of take it from the tin..not sure though..

    Reply
  32. Anonymous

    March 3, 2016 at 5:37 am

    can i use a large spring pan?

    Reply
  33. Aarthi

    March 3, 2016 at 5:47 am

    @Anonymousyes u can

    Reply
  34. Anonymous

    March 3, 2016 at 7:06 pm

    @Aarthi I used a spring pan and so did not have problem with that but my cake completely sinked in at the center. What might be the problem ? but tasted like the one I bought at ambrosia. Thank you for the recipe arthi.

    Reply
  35. Aarthi

    March 4, 2016 at 4:59 pm

    @Anonymousif ur cake pan is smaller it may sink.

    Reply
  36. Anonymous

    March 20, 2016 at 5:58 pm

    Looks yummy ! Could this recipe be baked in a loaf pan ?

    Reply
  37. Anonymous

    March 21, 2016 at 5:23 am

    How much water to boil?

    Reply
  38. Aarthi

    March 21, 2016 at 1:22 pm

    @Anonymousu need 3/4 cup of water

    Reply
  39. Aarthi

    March 21, 2016 at 1:23 pm

    @Anonymousyes u can, but this recipe will make around 2 to 3 loaf cakes

    Reply
  40. Anonymous

    March 21, 2016 at 5:12 pm

    how much time do you think it would take? 40-45 mins?

    Reply
  41. Aarthi

    March 29, 2016 at 2:24 pm

    @Anonymousnot sure, you have to keep a eye on it

    Reply
  42. Poornima Ravikumar

    April 10, 2016 at 12:35 pm

    How much time we should keep for pre-heating the oven

    Reply
  43. Anonymous

    April 12, 2016 at 1:20 pm

    Wow I can't wait to try this recipe it sounds great!! Question, the pictures show the cake as moist as I've ever seen, is it from the ganache?

    Reply
  44. Unknown

    May 5, 2016 at 10:37 pm

    This looks amazing…. Can I use a rectangular pan?? any idea if so on the time?

    Reply
    • Aarthi

      May 6, 2016 at 6:35 am

      you can use that pan. timing may vary.

      Reply
  45. Brianna Learmonth

    June 25, 2016 at 7:38 am

    I just make this cake but with only half of the recipe and it turned out amazing, it is by far one of the best cakes I have ever made.

    Reply
  46. Michelle Vella

    July 2, 2016 at 12:39 pm

    Can I cover this cake in fondant. It looks like a great recipe!

    Reply
    • Anonymous

      August 6, 2016 at 7:44 am

      I would -mud cakes arendense so great for covering in ganache or buttercream and then fondant – you can get a good finish with fondant in my opinion:-)

      Reply
  47. Michelle Vella

    July 2, 2016 at 12:41 pm

    Can I cover this cake with Fondant? It looks like a great recipe!

    Reply
  48. Anonymous

    July 4, 2016 at 6:36 am

    great recipe and detailed post. is it unsweetened cocoa you used or dutch processed? can we use dutch cocoa as there's baking soda?

    Reply
  49. Unknown

    August 24, 2016 at 2:36 am

    in the written recipe it doesnt say to put in the oil! i have just put mine in the oven (minus the oil) which im just realising now! fingers crossed it comes out ok haha

    Reply
  50. Unknown

    August 26, 2016 at 8:45 am

    Is this cooked in a conventional or fan-forced oven?

    Reply
  51. Rachelle Hopkins

    September 13, 2016 at 8:20 am

    This was the most delicious, moist cake I have ever made. I covered it with ganache and then fondant and it turned out wonderful. Didn't put the oil in but it appeared not to need it. And the cooking time needed was only 1hr 25. Will definitely be making this one again. Thank you!

    Reply
  52. Andrea Kostelnikova

    October 7, 2016 at 4:14 am

    The amount of sugar seems excessive for the flour amount. Isn't be the cake sickly sweet? I am tempted to nearly halve the amount of sugar as my chocolate is quite sweet. Will it affect the final consistency if i use only 300g of sugar?

    Reply
  53. Unknown

    November 13, 2016 at 1:24 pm

    Hi Arthi, can u let me know where to get dark chocolate bar in Nagercoil.

    Reply
  54. Suba

    November 14, 2016 at 5:22 am

    Hi Arthi can you please suggest where to get such dark chocolate bars used in the above recipe at Nagercoil?

    Reply
  55. Ingrid

    November 18, 2016 at 7:17 pm

    Are you using a convection (fan-forced) oven or a conventional oven? The temp (translated to fahrenheit is only 300) seems kind of low but your bake time IS very long so that might be the correct temp even for a conventional oven.

    Reply
    • Ishi Agarwal

      November 29, 2016 at 5:38 pm

      same question… can we bake this in convection oven (the normal oven with grill, convection and microwave), as i do not have an OTG…

      plz help….

      Reply
    • Aarthi

      November 30, 2016 at 10:18 am

      You can make this in convection mode.

      Reply
  56. Alka jain

    November 25, 2016 at 10:49 am

    Can we replace egg in this recipe

    Reply
    • Aarthi

      November 30, 2016 at 10:17 am

      no i dont think so. will soon share a eggless version.

      Reply
  57. Anonymous

    December 23, 2016 at 4:33 pm

    Hi Aarthi ,

    Can i use dairy milk chocolate instead of dark chocolate

    Reply
    • Aarthi

      January 11, 2017 at 8:02 am

      no dark chocolate is what needed

      Reply
  58. Aey Ryuzaki

    January 10, 2017 at 10:45 am

    how long you store this cake in fridge ?
    what's the temperature of the fridge ? thanks

    Reply
    • Aarthi

      January 11, 2017 at 8:01 am

      u can keep it for 3 to 4 days

      Reply
  59. Anonymous

    January 17, 2017 at 2:33 pm

    How much oil to be added?

    Reply
    • Aarthi

      January 17, 2017 at 3:37 pm

      u need around 1 cup of oil

      Reply
  60. Carol B. ,phoenix,Az,USA

    January 24, 2017 at 6:51 am

    Aarthi,
    A couple questions please. Can you convert butter & cocoa into US measures for me? Also, i would like to make this as a layer cake, can i use 3 – 9 inch pans and have the same fabulous result?
    Carol B.
    Phoenix, Az, USA

    Reply
    • Aarthi

      February 12, 2017 at 6:18 am

      use 1 cup butter and 1/2 cup cocoa. yes u can make layer cake

      Reply
  61. Anonymous

    January 28, 2017 at 6:51 pm

    Can I bake this without parchment paper????

    Reply
    • Aarthi

      February 12, 2017 at 6:14 am

      It will stick to the pan

      Reply
  62. psahani thapar

    February 11, 2017 at 10:35 am

    Hi..tried to make this..but it became hard in centre

    Reply
    • Aarthi

      February 12, 2017 at 6:16 am

      i think u have over baked it

      Reply
  63. Anonymous

    February 13, 2017 at 5:33 am

    Hi their can you freeze this cake and if so will it still have the moist consistancy

    Reply
    • Aarthi

      February 16, 2017 at 6:15 am

      yes u can. Defrost at room temp before serving

      Reply
  64. juweriya imran

    March 3, 2017 at 9:27 am

    Can I bake it at a higher temp for lesser time?

    Reply
  65. Revathy S

    April 19, 2017 at 11:45 am

    Thanq so much for such a beautiful recipe… Made it on Easter… Hadn't got this much appreciation before.. It was the most delicious cake 💗

    Reply
  66. Faseeha Yaseen

    July 15, 2017 at 7:40 am

    what brand dark chops do yu use ?

    Reply
  67. Anuradha s nair

    August 8, 2017 at 5:44 pm

    Can I make this in cooker if so can u tell me hw to do and how much time

    Reply
  68. Anuradha s nair

    August 9, 2017 at 2:26 am

    Can I make this in cooker if yes then how and time pls

    Reply
  69. Mallika

    November 5, 2017 at 11:49 am

    Hullo Aarthi ! Loved the recipe and the picture by picture description. Only wanted one clarification …you have mentioned two cups flour , but written 240 gms flour. One cup is equal to 240 gms , so total flour used is 480 gms?

    Reply
    • Aarthi

      November 7, 2017 at 1:22 pm

      no 1 cup flour measures 120 grams.

      Reply
  70. Nupur

    November 11, 2017 at 6:44 pm

    Hey can you tell me the temperature and time required for convection microwave?

    Reply
  71. Nikki

    March 8, 2018 at 5:04 am

    Hi,
    I have made your cake MANY times and it is amazing but I wanted to let you know that I am confident you metric measurements (ml/g) are wrong. I have experiemented with both and when I bake using cups etc it comes out perfectly. But when I use the imperial measurements the cake still tastes great but it always collapses in the middle. This is due to their not being enough structure to the cake i.e. not enough flour. When I use cups I use almost double as much flour.
    It’s an amazing cake but I would recommend using the cups measurements to get the cake to rise properly.

    Reply
  72. Andrea

    July 14, 2018 at 7:38 am

    Hi was wanting to make this in a 10inch square tin so can you just double the recipe and cook for longer.
    Can you please help me. How much and how long.
    Thanks

    Reply
  73. Amanda

    September 16, 2018 at 4:37 am

    Let me just say WOW!!!!!! This recipe is amazing. I made it for a staff lunch and it was a hit. I just made one huge cake and used a glass as a cookie cutter and made around 7 individual mud cakes. I also used your ganache recipe with the milk and butter and it was amazing. I have another in the oven as I type for my Dad’s 78th Birthday. Forget the Cheesecake Factory you have a winner right here. I think it tasted so much better the day after so I am definitely going to put some away for tomorrow. Thank you again for sharing your recipes.

    Reply
  74. ELAINE C

    March 6, 2019 at 8:54 pm

    Can you make this in a 10 inch tube pan?

    Reply
  75. Amy

    April 21, 2019 at 2:35 am

    Hi. Thanks for the recipe! I just put it in the oven when I realised that I didn’t put the oil in! I can’t see in the method where it’s mentioned, but it is in the photos (which I wasn’t looking at as I put it together). I hope it turns out ok!

    Reply
  76. Michael Ulrich

    April 17, 2020 at 1:53 am

    I tried this cake and it failed miserably. Half way through the cooking process, it fell. The cake tastes more like a brownie than a cake. I think that I will just get a Ghirardelli triple chocolate brownie mix and put it into a cake pan. a lot easier to make.

    Reply
    • Aarthi

      April 17, 2020 at 7:44 am

      not sure why it didnt work for you. Sorry to hear about it.

      Reply
  77. Antilla

    July 8, 2020 at 8:45 pm

    I used all milk chocolate in this recipe and it was awesome! Thank you for this recipe😊

    Reply
  78. Tina

    November 2, 2020 at 2:49 pm

    Hi Aarti, Thank you for this fantastic recipe! I doubled it to make a Superman cake for my brother and it cut beautifully because of it’s denseness, holds well and is so decadent to eat! Yes, it is a very rich cake but if you’re going to splurge occasionally, this would be the cake to do it with. ❤️

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search here

MEET THE AUTHOR

WELCOME!
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

STAY CONNECTED

Recipe Posts on Yummy Tummy

  • Mapo Tofu
  • No Knead Black Bread Recipe
  • Turkish Semolina Halwa
  • Glutinous Rice Flour Doughnuts
  • 5 Ingredient Oatmeal Pancakes

Search Recipes by Categories

Archives

Footer