Dark Chocolate Mudcake
My signature cake! Perfect for carving, cupcakes, mugcakes, whatever!
Ingredients
- 1 cup Self Raising Flour
- 1 cup Plain (All Purpose) Flour
- 1 1/2 cup Dark Brown Sugar
- 2 tbsp Cocoa Powder
- 3 Eggs
- 1 1/2 cups Milk
- 2 tsp Vanilla Essence/flavouring
- 200g Dark Chocolate, Melted with oil
- 1/3 cup Olive Oil (melt with Chocolate)
- 2 tbsp Butterspread or Margarine
Instructions
- Preheat your oven to 150℃ (300℉) for Conventional Ovens. Fan forced and convection oven heats may vary.
- Combine Dark Chocolate and oil, and melt slowly either in the microwave, or over a double boiler
- Add dry ingredients to your mixer bowl, and mix through. This stops the sugar from clumping at the bottom (because Dark Brown Sugar is quite sticky).
- Add Eggs, milk, and butter, and mix on medium speed until combined.On low speed, slowly add chocolate mixture, and then mix on medium until combined.
- Bake for about 1 1/2 hours, but the key with mudcakes is too bake them on a low temperature, so they don’t rise, and keep that delicious fudgy texture, so adjust as necessary
Notes
Mudcakes last REALLY well. This cake will keep well wrapped/air tight, for at least a week in or out of the fridge. If you have PERISHABLE fillings, you MUST store your cakes in the fridge. Basic Buttercream lasts as well as Mudcake, so you could easily make your cake on the Monday, and store it airtight in the fridge for Saturday. I say airtight, because while it won’t spoil quickly, its still cake, so it WILL dry out given the chance!
Thank you so much for this!
An absolute pleasure!
Hello 🙂 I’m going to make this cake tomorrow, and in my rush of gathering ingredients at the supermarket I grabbed canola oil instead of rice bran oil! Would this work? I have olive oil, but its not light. I also only have golden caster sugar! Do you think I should go back to the shops?Thankyou, and love following you in Facebook 🙂
Canola should be ok, but it might affect the flavour. Golden Castor Sugar is also ok, once again, it will change the flavour, it won’t be quite as intense, but you can still use it. Its a very relaxed recipe ?
Thank you for your reply 🙂 I ended up going back to the shops, and I’m glad I did!!!! I just put the cake in the oven, licked the bowl (as you do) and now thinking that instead of making lunch, I’ll make another cake batter and eat that instead! Thankyou so much for the recipe! <3
Hi KerrieCan I make a marble mud cake using your white chocolate mud cake and dark chocolate mud cake ?
Absolutely! Still don’t bake the cakes deeper than a 3″ tin though, just in case you have trouble with the White Mud sinking
Thank youOutstanding will send you a picture of my cake .
Hi Kerrie! Thank you for this recipe.. Could I use butter instead of spread or margarine?
Yes, you sure can, just make sure that the butter is room temperature before adding to the mix. Margarine does give you a softer crumb though, so if you have it, margarine or butterspread is better for this purpose.
Perfect! I’ll use margarine in that case!:)
Hi KerrieCan I substitute melted butter for the oil or use sunflower or canola oil?Thanks
In the chocolate to melt, you can use pretty much any oil you want, but in the cake, either butter, or butter spread, because we want both the butter taste, and the fat
Thank you Kerrie
I can’t wait to try this recipe, thank you so much for sharing. Just one question, how do you know when it’s baked? I know the recipe says to bake for 1.5 hours, but do you use the toothpick test? Firm on top? What do you look for? Thanks!!
With mudcakes, the toothpick test can be unreliable, because mudcakes are very dense and moist. Ideally, test by gently tapping the top of the cake, if its solid, you’re good. If its solid, but leaves just a tiny dent, you’re probably still ok, as long as its not jiggly.
himy cupcakes have risen and cracked terribly! what have I done wrong?
Hmm.. sounds like they are cooking to quickly, which means your oven may be too hot. I bake them at 150c (300f), but its also possible that your oven temperature isn’t accurate, so it may be worth getting an oven thermometer (they are about $10 from homeware stores), to check the temperature.
Hi Kerrie, how long in the oven for dark choc mud cupcakes please
Depends on your oven, and the size of your cupcakes, but I would guess about 30 minutes
Is this recipe any good as cupcakes?Ps, love your work
Yes! Its AWESOME for cupcakes, of any size. I wouldn’t recommend the white chocolate mud for cupcakes (or anything using white chocolate), as they can bake a little hard.
I made the White Chocolate as cupcakes, and was told they were the best cupcakes they’d ever had. By more than one person. I used Ghirardelli white chocolate melts and underbaked them slightly.You Rock, sister! I love your recipes! Keep ’em coming!!
That’s awesome! The white chocolate can be hit or miss in cupcakes form, so glad your brand is kind lol! There will be more recipes coming soon!
I’m wondering, since I don’t have a ton of square pan and I would love to make this cake square for Easter, can I use this recipe (same amount of batter) in an half sheet pan and cut it in square, the size I need?Hope you understand what I mean (french Canadian). thank you
Absolutely! That’s what I use!
Hi Kerrie,I am going to make your chocolate mud cake for my sons birthday. I am wanting to do round cake so which size round tin I should use? Also how tall will cake be?
And, do you have a good chocolate ganache recipe?
And one more, which chocolate do you use?
Thank you in advance. 🙂
That’s a hard question to answer. The cake will be as big as you need it. The recipe makes 2 6″ by 3″ cakes, enough to level a 6″ by 5″ cake. You would likely need two full mixes to do the same with an 8″. I don’t use chocolate ganache, but Paul Bradford Sugarcraft School has a great how to video. I use Nestle Melts or Plaistowe here in Australia.
Hi Kerrie, I don’t want the dark rich chocolate but just a nice milk chocolate mud cake. Should I just use the Plaistowes or Nestle milk chocolate melts? and what about the brown sugar?
thanks Deb
Hi Debbie! Have you tried the cake? I’m not a big fan of Dark Chocolate either, and I actually really like the taste of this. I tried subbing Milk Chocolate once, and it tasted too sweet and kinda meh. I would say if you have time before you need it, make it as listed, and if you find it too rich, change out the Dark Brown Sugar for Brown sugar, as thats where the strongest taste comes from. You could even half and half dark and milk chocolate, but I think you’ll be surprised, its not a heavy taste. Let me know how you go!