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.

30 min
90 min



  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


  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 15-20 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

By the way, what can you use when you dont have instant coffee?


Hi there, the bake can be made without the coffee if need be, but we do recommend including it in your recipe.



Yeah, I’ve never made ganache before, but this works like a charm


The best cake ever


Amazing cake, this is really really good. I’ve been trialing Mud Cakes and this is the best.


The very best chocolate mud cake ever! Made this for a friend’s 21st birthday, finished with ganache and topped with strawberries dipped in white chocolate, Ferrere Roche chocolates Unwrapped, blueberries and marbled chocolate shards!


Fantastic recipe if you are looking for a rich and moist mudcake! Thank you for sharing. Friends and family loved it too.


Would this recipe work with vanilla extract or essence instead of the paste? Will it change it much?


Hi Emily, You can definitely use a vanilla extract, just a bit less so the cake batter doesn’t go too runny. Happy Baking!


Just made this cake and it is absolutely amazing. How can I adapt this cake for 11inch pans?


This Rich mud cake is the most perfect cake for all occasions l maked it for my daughters wedding and l am making it for a baby shower love this cake 👍




HI Kristina! This is an amazing cake we have tested many times and works perfectly! Happy Baking!


Hi there, so im making a birthday cake for this friday (doing practice attempts leading up to it, as i am not an everyday baker!) however the cake tin im using says is 10″ x 4″ (25 x 10cm), would i need to make more mix up? or use the pan/the cake recipe exact measurements and do 2 lots and then stack them to desired size? also how long to bake for? (same as recipe?) ..this cake recipe looks delicious and definitely what i want to use.


Hi there. Is there a conversion for a 6inch pan (Still 10cm deep) at all?


Your cake sounds amazing. I would like to make it keto friendly if possible. What do you think?


Hi just wondering if the eggs can be substituted


hello there
Just wonder if this recipe good for sheet pan 18by13? Ta


We don’t see why not, just keep an eye out on the cooking time as it will cook a lot faster!


Is the temperature noted wrong? Or the Cooking time? 160 fan forced was high for cooking a cake for over an hour. We only used 65mins of cooking time and the cake still came out a little dry. My oven is good and I don’t usually have this problem with cakes.
Is the temperature meant to be at 60degress for 1.5hrs??.. would love clarification on time or temp please as the recipe is nice but not quite right. Thanks


Hi Amanda, the temperature and time is accurate. We aren’t too sure what has gone wrong unfortunately, as this recipe can been tested many times in our test kitchen and within our baking club. It might help to get a internal temperature gauge in your over as some oven can run hotter than others. Sorry we couldn’t be more help!


Hi I want to be sure before I start that….1 sift 150g of flour or add 150g of sifted flour? I read your hint that 1 cup of flour weighs more than 1 cup of sifted flour.


Hi Tracy, 150g of sifted flour – we add the measurement in case people prefer to weight everything instead of measure.


Hi just wondering if this recipe would be ok to wrap in fondant?


Hi Lenora, yes it would be 🙂 Enjoy!

Queen Fine Foods

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


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 🙂


Either cocoa will be fine for this recipe 🙂


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


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.


Thank you for the lovely feedback, Amy!

Queen Fine Foods

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


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: Hope that helps 🙂

Queen Fine Foods

It’s so lovely


So glad you enjoyed it!

Queen Fine Foods

How long do you recommend cooking the cupcakes for?


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

Queen Fine Foods