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
- 300 grams (2 cups) caster sugar
- 45 grams (1/4 cup) brown sugar
- 4 large eggs
- 40 grams (1/2 cup) cocoa powder
- 210 grams (1 and 1/2 cups) plain flour
- 1/2 teaspoon baking soda
- 120 ml (1/2 cup) milk
- 1 teaspoon vanilla extract
Milk chocolate frosting
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 250 grams (2 cups) icing or powdered sugar
- 1 tablespoon cocoa powder
- 100 grams (2/3 cup) milk chocolate
- 2 tablespoons milk
- 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.
- 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.
- Add sugars to chocolate mixture and stir. Add eggs. Mix to combine. Add cocoa powder, flour and baking soda and mix gently. Add milk and vanilla. Stir until chocolate batter is combined and smooth. It will be quite thick – this is ok.
- 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.
- 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.
- Add half the sugar, cocoa powder and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
- 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.