This decadent chocolate mud cake is incredibly moist and fudgy with a generous layer of chocolate ganache on top. Simple in appearance yet rich in flavor, it’s made with dark chocolate and is ideal for true chocolate lovers!
The Perfect Chocolate Mud Cake
A slice of dense, fudgy mud cake is deeply satisfying. This recipe takes only a little more effort than a boxed mix but looks and tastes like a bakery-quality cake. I made a single tall layer here, but you can adapt it to a double-layer cake if you prefer.
After moving to Australia I discovered how popular mud cakes are—many stores sell them ready-made. Their richness and dense texture make them a favorite for good reason.
What’s a Mud Cake?
For readers unfamiliar with the Australian style of mud cake (not to be confused with Mississippi mud cake), typical characteristics include:
- a moist, fudgy texture
- a tight, dense crumb rather than a light, airy structure
- a single tall layer (though it can be split for two layers)
- chocolate ganache on top, though frosting or a plain finish are also fine
This version combines dark chocolate and cocoa powder for a multi-dimensional chocolate flavor. A small amount of instant coffee or espresso powder enhances the chocolate without making the cake taste like coffee. My tip for extra moistness is sour cream—it keeps the crumb tender and helps the cake stay fresh longer.
Note: You’ll need a very large mixing bowl for the batter.
Bake Times & Pan Sizes
This cake was baked in a 20 cm (8-inch) round loose-bottom pan with 10 cm (4-inch) high sides. Tall mud cakes bake best “low and slow.” Mine baked for around 1 hour 30 minutes at 150°C fan-forced (300°F convection / 325°F conventional). If using a 23 cm (9-inch) pan, expect about 60–75 minutes.
For a double layer cake: Bake in the same deep 20 cm pan and slice the cooled cake in half, or bake in two 20 cm pans with 5 cm sides for about 30–40 minutes at the same temperature.
Pro tip: Use a loose-bottom cake pan and line both the base and the sides with baking paper. The cake is dense, and lining the pan makes it much easier to remove intact. 
Serving & Icing Alternatives
I finished this cake with chocolate ganache because it complements the deep chocolate flavor without adding excessive sweetness. Other great options:
- Sift a little icing sugar over the cooled cake and serve with ice cream, whipped cream, or fresh berries.
- For a double layer, double the ganache and spread a layer between the two halves and on top, leaving the sides bare.
- Fill the center of a double layer with whipped cream and finish with ganache on top.
- If you want a sweeter, more traditional finish, frost the cake with chocolate buttercream.
Decorating tip: Once the cake is fully cooled, use a serrated knife to gently level the rounded top before adding ganache or frosting. If you prefer a rustic look, you can skip this step.
About the ganache: For drips, pour warm ganache over the cooled cake immediately. For a thick, even layer, chill the ganache for 20–30 minutes and then spread over the cake.
More chocolate recipes to try:
- Chocolate Layer Cake — a classic American-style birthday cake
- Double Chocolate Cupcakes
- Chocolate Mug Cake — a single-serving treat for late nights
Chocolate Mud Cake
Equipment
- 20 cm loose-bottom cake pan with 10 cm sides (see notes for alternatives)
Ingredients
Chocolate Mud Cake
- 3/4 cup unsalted butter (170 g)
- 7 ounces dark chocolate (200 g), finely chopped
- 2 teaspoons instant coffee powder (or 1 teaspoon instant espresso powder)
- 1 cup hot water (240 ml)
- 2 cups all-purpose flour (250 g)
- 1/3 cup cocoa powder (30 g)
- 1 3/4 cups granulated sugar (350 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream (240 ml), full-fat tub style
Chocolate Ganache
- 8 ounces dark chocolate (226 g), about 50% recommended
- 3/4 cup whipping cream (180 ml)
Instructions
Chocolate Mud Cake
- Preheat oven to 150°C fan-forced (300°F convection) or 160°C (325°F) conventional.
- Line the bottom and sides of a 20 cm loose-bottom pan with baking paper.
- In a large saucepan over low heat, combine butter, chopped chocolate, hot water and instant coffee. Stir until melted and smooth.
- Remove from heat and pour into a very large bowl to cool slightly.
- In another bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder and salt.
- When the chocolate mixture is warm but not hot, whisk in the eggs, then stir in sour cream and vanilla until smooth.
- Fold the dry ingredients into the wet mixture and whisk until smooth. An electric mixer may be used.
- Pour batter into the prepared pan and bake for 75–90 minutes, or until a skewer comes out clean or with a few damp crumbs and the cake no longer jiggles.
- Cool the cake in the pan for at least 30 minutes, then turn out onto a wire rack to finish cooling.
Chocolate Ganache & Decorating
- Once the cake is fully cooled, optionally level the rounded top with a serrated knife.
- Chop the ganache chocolate finely and place in a heatproof bowl.
- Heat the cream until almost boiling, pour it over the chopped chocolate and let sit 3–5 minutes, then whisk until smooth. If needed, warm briefly in the microwave to finish melting.
- Pour warm ganache over the cake for drips, or chill the ganache 20–30 minutes for a thicker spread and then cover the top of the cake.
Notes
- You can bake this in a 23 cm (9-inch) pan with 6 cm sides; bake time will be 60–75 minutes at the same temperature.
- I used 70% dark chocolate in the cake and 50% for the ganache. Stronger chocolate than 70% can make the cake overly bitter.
- Store the cooled cake covered at room temperature up to 3 days or refrigerated up to 5 days.
- Nutrition values are estimates based on 10 slices with ganache. The cake is rich; you may get 12 slices if serving smaller portions.
Nutrition
Carbohydrates: 77 g,
Protein: 9 g,
Fat: 45 g,
Saturated Fat: 27 g,
Fiber: 6 g,
Sugar: 46 g