This easy, three-step chocolate mud cake recipe is my very favourite. I've been making it for years. I'm not sure where the recipe originated from but there has been several tweaks over the years and now it's perfect! It's really rich and fudgy, more like an amazing chocolate brownie. (If you want the best chocolate brownies they are here!) It's so easy to make as well, with only three steps. No creaming butter and sugar, then adding eggs and so on. It's my go too when I need a quick cake. I just made it for my sister's birthday and I'm about to make it for another friend.

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Our Family Favourite Chocolate Mud Cake Recipe

Chocolate mud cakes are the ultimate indulgence for any chocolate lover! With their rich, dense texture and deep chocolate flavor, these cakes are the perfect treat for birthdays, special occasions, or just because. Whether you prefer yours topped with frosting, whipped cream, or fresh fruit, there's no denying that a slice of chocolate mud cake is pure heaven on a plate. So go ahead, indulge your sweet tooth - you deserve it!

Ingredients

Self raising flour

Plain flour

Unsalted butter

Cocoa

Dark cooking chocolate

Water

Eggs

Instructions

Step 1

Combine the chocolate, butter, sugar and water in a saucepan and mix together on low heat until combined. Let it cool for 10 minutes.

Step 2

Combine both types of flour and the cocoa in a large mixing bowl and beat three eggs in a separate bowl.

Step 3

Once the mixture is fully melted and has cooled for 10 minutes, pour it over the flour and cocoa mix. Then add the eggs and beat together until there are no lumps of flour left and the mixture is smooth.

Step 4

Pour the mixture into a greased cake tin. I like the round, donut shaped one but you can choose. Then you'll need to cook it for about an hour (depending on your oven) on 160 degrees Celsius.

Tips and Tricks for making the perfect mud cake

Make sure you keep stirring the mixture so nothing burns, especially the chocolate.

The mixture is quite liquid so if you are using a springform tin then line it well, just incase it's not quite tight enough anymore and it leaks a bit.

The time will depend on your oven. This takes 1 hour in my oven. You'll know it's ready when there's a good crust on top and you can put a fork or skewer in and it comes out with crumbs, not wet.

Variations

You don't have to ice this cake if you don't want to, as it's very brownie like. But if you do there are a few ways. My go to is Nutella because it's easy and it tastes amazing with the cake. Otherwise you could use a ganache, a chocolate butter cream, whipped cream and fruit, or even just melted dark chocolate drizzled over the top.