Milk Chocolate Mud Cake
Milk Chocolate Mud Cake is a rich, dense, and indulgent dessert made with smooth milk chocolate for a creamy, velvety flavor. This moist cake features a deep, fudgy texture and is often topped with ganache or frosting. Perfect for special occasions, it’s a chocolate lover’s dream come true.
Equipment
- Oven
- Mixing bowls
- Saucepan
- Electric mixer or whisk
- Baking tin (20cm/8-inch round)
- Sifter
- Spatula
- Knife for chopping chocolate
Ingredients
For the Cake:
- 400 g 14 oz milk chocolate (chopped into pieces)
- 200 g 7 oz unsalted butter
- 2 cups whole milk
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 2 1/2 cups caster sugar
- 90 g 1/2 cup brown sugar
- 1/2 cup cocoa powder
- 4 large eggs
- 2 tsp vanilla extract
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup boiling water
For the Milk Chocolate Frosting:
- 400 g 14 oz milk chocolate
- 1 cup heavy cream
- 500 g 4 cups icing sugar, sifted
- 2 tbsp cocoa powder sifted
- 4 tbsp whole milk
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.
- In a saucepan over low heat, melt the milk chocolate and butter, stirring frequently until smooth. Once melted, remove from heat and add the milk, vegetable oil, and vanilla extract. Stir until combined.
- In a large bowl, sift together the flour, caster sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the wet mixture (chocolate-butter-milk mix) to the dry ingredients, mixing until smooth. Beat in the eggs, one at a time.
- Slowly pour in the boiling water, mixing gently. The batter will be thin.
- Pour the batter into the prepared cake tin. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely.
- While the cake cools, melt the milk chocolate for the frosting in a heatproof bowl over a saucepan of simmering water or in the microwave in 30-second bursts. Once melted, add the heavy cream and mix. Sift in the icing sugar and cocoa powder, adding milk as needed until smooth and spreadable.
- Once the cake has cooled, frost it with the milk chocolate frosting. Smooth it out with a spatula. Serve and enjoy!
Notes
❖ Consistency of the Batter: The batter for this cake will be quite thick, which is normal for a mud cake. Don’t worry, it will bake into a moist, dense texture that’s characteristic of this style of cake.
❖ Ganache Variations: If you prefer a richer ganache, you can add a little more heavy cream or butter for a silkier finish. Alternatively, for a firmer ganache, reduce the amount of cream slightly.
❖ Flavor Add-ins: For an extra twist, you can fold in some chocolate chips, toffee bits, or coffee granules into the batter to enhance the flavor profile. A small teaspoon of instant coffee can intensify the chocolate taste without overpowering the overall flavor.