Kitchen Party: Chocolate Mud Cake


chocolate mud cake recipe, studio rose flash, oh my handmade kitchen party

I’ve always had a sweet tooth. We have a saying in our family that too and sweet cannot -ever- be put in the same sentence. So my go-to sweet has always been a chocolate cake, the one you can only take with two glasses of chilled milk. I have been on the lookout for the perfect-yet-so-easy chocolate cake recipe, and this one hits the mark. It will definitely help on a not so good day, put happy faces in a birthday or just a bit of awesome in your day. FYI, It’s loaded with calories :). Oh and don’t buy the cheapest chocolate, go for the best quality. It’s worth every extra penny, I can assure you that! Enjoy!

Chocolate mud cake recipe

::: Ingredients :::

  • 1 Tbsp fresh lemon juice
  • 1 cup milk
  • 1/2 cup oil
  • 250g dark chocolate, broken up or roughly chopped
  • 1 cup hot strong coffee, can be strong instant
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup Raw Sugar
  • 1/2 cup cocoa
  • 2 eggs

::: Chocolate Ganache :::

  • 400g dark chocolate, broken into pieces
  • 1 cup cream


  • Preheat oven to 180°C. Line the base of a 22 – 23 cm spring-form pan with non-stick baking paper and spray with non-stick baking spray.
  • Mix the lemon juice with the milk and set aside for it to sour the milk.
  • Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.
  • In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa.
  • Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.
  • Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency.
  • Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, cut the cake in half using a serrated knife, ice the centre and top with thick Chocolate Ganache icing.

::: Chocolate Ganache :::

  • Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth.
  • Cool then refrigerate for 30 – 40 minutes until the mixture is a thick spreading consistency.
  • Chill the frosted cake and serve with softly whipped cream or thick yoghurt.



  1. You have my full attention here. No breakfast yet, just coffee. Not easy to read on an empty stomach.

    Cannot wait for my next dinner party invite…will bring this bit of decadence!

    ps.loving your illustration….

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