Let's Bake

Chocolate Mud Cake with Milk Chocolate Frosting

Yield Serves 12 1x
Prep: 60 minutesCook: 60 minutesTotal: 2 hours

Deliciously fudgy chocolate mud cake topped with milk chocolate frosting.


Chocolate mud cake

  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  • 200 grams (1 and 1/3 cup) good quality dark chocolate (45-70% cocoa)
  • 300 grams (2 cups) caster sugar or granulated sugar
  • 45 grams (1/4 cup) brown sugar
  • 4 large eggs
  • 40 grams (1/2 cup) cocoa powder, sifted
  • 210 grams (1 and 1/2 cups) plain flour or all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 120 ml (1/2 cup) whole or full fat milk
  • 1 teaspoon vanilla extract

Milk chocolate frosting

  • 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
  • 250 grams (2 cups) icing sugar or powdered sugar, sifted
  • 1 tablespoon cocoa powder, sifted
  • 100 grams (2/3 cup) milk chocolate, broken into pieces
  • 2 tablespoons full fat or whole milk


  1. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9-inch round springform cake tin with baking or parchment paper.
  2. In a microwave-safe bowl, add butter and dark chocolate. Melt in the microwave, stirring every 30 seconds, until smooth. Leave to cool slightly – just a minute or two.
  3. Add sugars to chocolate mixture and stir. Add eggs. Mix to combine. Add cocoa powder, flour, baking soda and salt and mix gently. Add milk and vanilla. Stir until chocolate batter is combined and smooth. It will be quite thick – this is ok.
  4. Pour cake batter into prepared cake tin. Bake for approximately 50-60 minutes or until cake no longer wobbles in the middle. Try not to over bake as you want the cake to be moist in the middle. Leave to cool completely in the cake tin.
  5. To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
  6. Add half the sugar, cocoa powder and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
  7. Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk. Generously frost the top of the cake using a spatula.


This cake is quite possibly even nicer the day after it’s made as it tends to go even fudgy-ier.

Nutrition Information

Serving Size: 1 slice of cake Calories: 647
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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