Rich, dense and utterly sinful, this recipe ticks all the boxes for the ultimate mud cake. It took a little trial and error to get it perfect, but we’re confident this will be your new go-to recipe! Better yet, it’s easy to mix up with milk, dark or white chocolate depending on your preference.

If you want to turn this recipe it into cupcakes or add some different flavours, scroll to the bottom of the method section for ingredient conversions.

Prep:
30 min
Cook:
90 min
Serves:
16

Ingredients

Cake
  1. 1 tsp instant coffee (remove if making white chocolate version)
  2. 1 cup (250ml) water
  3. 250g unsalted butter, cubed
  4. 200g chocolate (white, milk or dark)
  5. 2 cups (440g) caster sugar
  6. 4 large eggs, lightly beaten
  7. 2 tbsp (40ml) vegetable oil
  8. ½ cup (125ml) full cream milk
  9. 3 tsp Queen Organic Vanilla Bean Paste
  10. 1 cup (150g) self-raising flour, sifted
  11. 1 cup (150g) plain flour, sifted
  12. ½ cup (60g) cocoa, sifted (replace with same amount of plain flour if making white choc mud cake)
  13. ½ tsp bicarbonate of soda
Ganache
  1. 150g dark chocolate, chopped
  2. 150ml thickened cream
  3. Cocoa powder, to dust

Method - Cake

  1. Step 1

    Preheat oven to 160C (fan forced). Grease and line the base and sides of a 20cm deep round cake tin with baking paper. Set aside.

  2. Step 2

    Combine coffee and water in a medium saucepan over a low heat. Add butter, chocolate and sugar stirring occasionally until mixture is smooth. Set aside to cool completely.

  3. Step 3

    Combine eggs, vegetable oil, milk and Vanilla Bean Paste in a jug. Add to cooled chocolate mixture, mixing until just combined.

  4. Step 4

    Sift remaining ingredients into a large bowl, mixing to combine. Make a well in the centre and pour in chocolate mixture, stirring to combine. Pour into prepared tin and bake for 1 hour 20-30 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10 minutes before inverting onto a wire rack to cool completely.

Method - Ganache

  1. Step 1

    Place chopped chocolate into a small, heat proof bowl, set aside. Melt cream in a small saucepan over medium heat until just simmering.

  2. Step 2

    Remove from heat and pour over chocolate. Allow to sit for 3-4 minutes, before mixing until smooth.

  3. Step 3

    Allow to come to room temperature before placing in the fridge until it is a spreadable consistency. Spread over top of cake and dust with cocoa powder to serve.

For a 2 layer Mud Cake:
Use the same quantity of batter and pour evenly into two 20cm round cake tins. Bake for 40-45 minutes.

 

For Cupcakes – Makes 12-14 cupcakes
½ tsp instant coffee (remove if making white chocolate version)
½ cup (125ml) water
125g unsalted butter, cubed
100g chocolate (white, milk or dark)
1 cup (220g) caster sugar
2 large eggs, lightly beaten
1 tbsp (20ml) vegetable oil
¼ cup (60ml) full cream milk
2 tsp Queen Organic Vanilla Bean Paste
½ cup (75g) self raising flour, sifted
½ cup (75g) plain flour, sifted
¼ cup (30g) cocoa, sifted (replace with same amount
of plain flour if making white choc mud cake)
¼ tsp bicarbonate of soda
Fill cupcakes to 3/4 full (approx. 1/4 cup) per cupcake case. Bake cupcakes for 20-25 minutes or until an inserted skewer comes out clean.

 

For a dark or milk chocolate mud cake try the following delicious additions:

  • Jaffa: Add the finely grated zest of a whole orange when melting the chocolate mixture your mud cake.
  • Choc Peanut: Swirl 1/3 cup of smooth peanut butter through your ganache for a choc peanut hit!
  • Choc Mint: Add 3 tsp Queen Peppermint Extract to your ganache.
  • Choc Hazelnut: Swirl 1/3 cup of Nutella through your ganache and top with roasted hazelnuts.
  • Mocha: Add an additional 1 tbsp of instant coffee to the melted chocolate mixture for your cake and 2 tsp of instant coffee when heating your cream for the ganache.

 

Recipe Tips:

  • Always bake mud cakes on the middle rack of your oven. This provides consistent airflow around the cake, ensuring even baking.
  • When making ganache, please use good quality blocks of baking/cooking chocolate that contain cocoa butter/cocoa solids. Melts create a much softer ganache – if using melts, the amount of chocolate with need to be doubled. Use 200g of melts for 100ml of cream.

Comments & Reviews

Hi there. Just wondering what depth pan is used to make a single cake? Thanks

Sam

Hi Sam, this recipe uses a deep tin of around 10cm. Enjoy 🙂

Queen Fine Foods

Hello, with the cocoa does it matter if you are using dutched or non processed cocoa? as it is very difficult to find non dutch processed cocoa, thanks am wanting to make this soon 🙂

J0my

Either cocoa will be fine for this recipe 🙂

Queen

Has anyone tried this with GF flour? I’d love to make this for a baby shower but need a GF cake!

Stacie

Hi Stacie, this recipe would work really well with gluten free flour! You may need to reduce the cooking time slightly – just check it with a skewer 10 minutes before the final cooking time, just in case 🙂 Let us know how it goes! – The Queen Team

Queen Fine Foods

Made this as the White Chocolate Mud cake and was amazing, the perfect amount of sweet.
Really densely moist.

Amy

Thank you for the lovely feedback, Amy!

Queen Fine Foods

Can you make the two 20 cm cakes and freeze till needed. ?

Valerie

Hi Valerie, yes you certainly can freeze this recipe. Just be sure to wrap it tightly in cling wrap and then aluminium foil to protect it against freezer burn! We’ve got more info here: https://queen.com.au/how-to-store-prep-ahead-your-baking/ Hope that helps 🙂

Queen Fine Foods

It’s so lovely

Shoremekun

So glad you enjoyed it!

Queen Fine Foods

How long do you recommend cooking the cupcakes for?

Andrea

Hi Andrea, we would recommend 20-25 minutes. We’ve updated the recipe with this now 🙂

Queen Fine Foods