Mud Cake That’s Smooth And Fudgy
Image Credit: Mud Cake

Every chocolate need will be satisfied by this mud cake. With a silky smooth chocolate ganache on top, this cake is sinfully dense, rich, and fudgy. Additionally, it may be the highest single-layer cake you've ever made! The cake batter just needs one bowl to be mixed; an electric mixer is not necessary. Low and patient baking is the key to a dense, fudgy cake. For approximately one hour and thirty minutes, the cake is baked at 150 C (300F). 

What Is Mud Cake 

A tight crumb, rich, and fudgy cake. Dense means dry is one of the most widespread misconceptions. Mud cake is incredibly moist and rich with a tight crumb (meaning the cake doesn't collapse easily when cut). An ideal cake to decorate or serve guests. The colour of the cake is similar to the Mississippi River's muddy brown water. The southern states of the United States, close to the Mississippi River, are said to be the mud cake's original home. It appears as though the cake is heavy and dense, similar to walking through mud. 

Here is how you can make it 


250 g (1 cup) unsalted butter, roughly chopped 

200 g dark chocolate block, roughly chopped 

1 cup (240 g) caster sugar 

1 cup (220 g) brown sugar, lightly packed 

1 tsp (3 g) instant coffee granules, optional 

1 ½ cups (375 mL) milk 

3 large eggs (approx. 55 g each) 

1 tbsp (20 g) vanilla essence 

1 ½ cups (225 g) plain flour 

½ cup (50 g) unsweetened cocoa powder 

1 tbsp (16 g) baking powder 

1 tsp (5 g) salt 

For the Chocolate Ganache 

¼ cup (63 mL) thickened (pouring) cream 

¼ cup (63 mL) milk 

200 g (8 oz) dark chocolate block, finely chopped 


It's best to preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). A 20 cm (8 inch) round cake pan should be greased and lined. Make sure the baking paper extends at least 6 cm (2 inches) above the top of the cake pan because the cake rises very high during baking.  

In a sizable heat-resistant bowl, combine chopped chocolate and butter at high temperature for 1 minute in the microwave. Stir thoroughly. Heat for 30 additional seconds in the microwave. Stir the chocolate until it is fully smooth and melted. If more reheating is required to completely melt the chocolate, microwave for additional bursts of 10 seconds. Add sugars and the coffee granules from the instant coffee. Stir thoroughly. Add the milk, eggs, and vanilla. Mix everything thoroughly by stirring. Flour, cocoa powder, baking soda, and salt should all be sifted together. The batter must be thoroughly mixed while stirring. 

Incorporate into the ready tin. Bake the cake for 80 to 90 minutes (1 hour 20 to 1 hour 30 minutes), or until a skewer inserted in the centre of the cake emerges with only a few moist crumbs still stuck to it. The cake will sink in the middle if you open the oven door frequently while it's cooking. Before transferring to a wire rack to thoroughly cool, give the baked cake 20 minutes to cool in the pan. 

For the Ganache 

In an heat-resistant jug, stir the milk and cream together. Microwave it at a high power for one minute, or until it just starts to bubble (but is not boiling over). 

Put the chocolate that has been coarsely chopped in a separate small bowl. Over the chocolate, pour the hot cream and milk, and let stand for five minutes. Mix everything thoroughly and smoothly. If the chocolate isn't entirely melted, reheat the ganache in the microwave in 10-second bursts until it is. 

Level the cake's top with a sizable sharpened bread knife until it is perfectly flat. Pour the ganache over the top of the cooled cake, spreading it evenly with the back of a spoon down the sides. For 2 hours or when ganache is matte and stiff, refrigerate. If your home is reasonably cool, the ganache can also set at room temperature, but it can take longer. 

Slice it up and eat it. The cake tastes even more delicious the next day.