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..
Chocolate Ganache Recipe
Pressure Cooker Vanilla Milk Cake
Marble Cake
Beetroot Cake
Basic Vanilla Cake with Eggs
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..
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
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.
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| Take all your ingredients |
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| 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.. |
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| chop dark chocolate into small piece |
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| Take water in a sauce pan |
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| add in instant coffee powder..I added little water to it to dilute it |
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| add a good amount of butter |
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| now add in chocolate |
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| once it is melted..add in sugar |
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| now you have to mix it on low heat till sugar is melted |
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| Now the sugar is melted |
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| pour it in a large bowl |
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| you have to cool it little |
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| Now lets sift the dry ingredients together..Take maida |
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| add in cocoa powder |
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| add in baking soda and baking powder |
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| add little salt |
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| sift it well |
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| Now take the chocolate mix |
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| add in milk |
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| add in oil |
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| add in eggs and whisk well |
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| now it is mixed well |
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| add n dry ingredients |
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| mix well |
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| Once it is mixed |
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| pour it into the pan..it will come till the top |
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| baked |
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| look how much it has risen |
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| once it is completely cooled, remove it from pan |
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| Make a batch of chocolate ganache..Recipe here |
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| i sliced the top of the cake..a little |
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| time to decorate |
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| spoon ganache on top |
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| spread it evenly |
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| spread on sides |
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| Spread on top as well |
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| You can leave it like this plain and simple |
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| You can give textures like these using the knife |
Please give me eggless version
@manishawill soon share a eggless version
I too want an eggless version!!
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:(
Very buttery
Hi madam cake is super but one clarification if we adding egg means no need beat using egg beater ?
Hi madam cake is super but having one clarification if we adding egg means no need to beat the egg with egg beater a
Hi madam cake is so yummy but having one clarification if we adding egg means no need to beat the egg using egg beater
Hi madam cake is so yummy but having one clarification if we adding egg means no need to beat the egg using egg beater
@saranya rajeshnormal whisk is enough
Please share eggless version .
Mam.. Can u say how to bake this in electric cookware
@Anonymousnot sure about that
Hi Aarti, just wanted to know if this recipe can be halved? Looking forward for your reply. Thank you
Can this recipe be halved??
@Anonymousyes u can halve the recipe, reduce the cooking time accordingly
Hi mam
Can you give the temperature and baking time plz
@Priscillait is mentioned in the writen part of the recipe
hi Aarati, can we bake the same cake in Pressure cooker, if so plz tell how much time should be given
@Vincy Johnnot sure about pressure cooker. but you can halve the recipe and bake in cooker
Plz give us substitute for eggs…wld b appreciated 🙂
@AnonymousI am really sorry, there is no sub for eggs in this recipe. will soon share a eggless version of this soon
Hi aarti
Can I make this a day before
Will it taste good or will it become hard in fridge?????
Pictures and writing is so clear…I loved ur blog very much..
@rukhaiya haji hussainiyes u can make it the day before. remove the cake from fridge few hours before serving
Hi ,
What can be substituted for baking soda ?
@Anonymousyou cannot sub baking soda. it is must
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.
@Rani.it will be little sink in the center
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 .?
@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..
can i use a large spring pan?
@Anonymousyes u can
@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.
@Anonymousif ur cake pan is smaller it may sink.
Looks yummy ! Could this recipe be baked in a loaf pan ?
How much water to boil?
@Anonymousu need 3/4 cup of water
@Anonymousyes u can, but this recipe will make around 2 to 3 loaf cakes
how much time do you think it would take? 40-45 mins?
@Anonymousnot sure, you have to keep a eye on it
How much time we should keep for pre-heating the oven
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?
This looks amazing…. Can I use a rectangular pan?? any idea if so on the time?
you can use that pan. timing may vary.
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.
Can I cover this cake in fondant. It looks like a great recipe!
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:-)
Can I cover this cake with Fondant? It looks like a great recipe!
great recipe and detailed post. is it unsweetened cocoa you used or dutch processed? can we use dutch cocoa as there's baking soda?
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
Is this cooked in a conventional or fan-forced oven?
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!
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?
Hi Arthi, can u let me know where to get dark chocolate bar in Nagercoil.
Hi Arthi can you please suggest where to get such dark chocolate bars used in the above recipe at Nagercoil?
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.
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….
You can make this in convection mode.
Can we replace egg in this recipe
no i dont think so. will soon share a eggless version.
Hi Aarthi ,
Can i use dairy milk chocolate instead of dark chocolate
no dark chocolate is what needed
how long you store this cake in fridge ?
what's the temperature of the fridge ? thanks
u can keep it for 3 to 4 days
How much oil to be added?
u need around 1 cup of oil
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
use 1 cup butter and 1/2 cup cocoa. yes u can make layer cake
Can I bake this without parchment paper????
It will stick to the pan
Hi..tried to make this..but it became hard in centre
i think u have over baked it
Hi their can you freeze this cake and if so will it still have the moist consistancy
yes u can. Defrost at room temp before serving
Can I bake it at a higher temp for lesser time?
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 💗
what brand dark chops do yu use ?
Can I make this in cooker if so can u tell me hw to do and how much time
Can I make this in cooker if yes then how and time pls
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?
no 1 cup flour measures 120 grams.
Hey can you tell me the temperature and time required for convection microwave?
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.
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
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.
Can you make this in a 10 inch tube pan?
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!
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.
not sure why it didnt work for you. Sorry to hear about it.