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February 12, 2021

Today’s recipe is Mississippi’s famous Chocolate Mud Cake. This cake is an absolute delight for chocolate lovers. Personally, I love this cake because of its texture. The texture of this famous Chocolate mud cake is exactly like its name.

Watch the full recipe video.

The most important ingredient in this recipe is Chocolate. So the quality of the chocolate really matters here. I prefer my bakes with moderate sweetness and that is why I have used 55% chocolate. You can choose chocolate as per your taste but make sure you are using baking/cooking chocolate only.

Without wasting much time, let’s get started!

|Recommended Recipe: Simple Chocolate Cake


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Quick Notes

Tin Size

Oven Temp

180 °C

Baking Time

40 min

MW Convection Temp

160 °C

Baking Time

40 min

Demold Instructions

5 min

Cooling Time

10 min

PS: Use conversion table to switch recipe between grams and cups

How to make a Chocolate Mud Cake

Lets start with eggless mud cake recipe. In a saucepan, take 180 ml water and 100 gm sugar. Start cooking it and keep stirring. When the sugar starts dissolving, add 110 gm butter. When the butter starts melting, add the coffee solution. Stir it.

Add 100 gm chopped chocolate and start whisking. The chocolate will start melting because of the heat. Continue to cook this solution on medium flame only else the chocolate can burn. Once the chocolate melts completely, add cocoa powder and whisk it. Now switch off the flame and let this mixture come to room temperature.

Now in a mixing bowl, take 125 gm all-purpose flour and ½ tsp baking soda. Start adding the prepared solution to the dry ingredients and continue to whisk. Make sure there should be no lumps or dry flour left.

Add 5-6 drops of Colombian coffee flavor and mix it into the batter. The batter is going to be runny so do not worry about that. Do not feel tempted to add extra flour.

Now pour the prepared batter into a 6 inches greased and lined tin. I prefer using parchment paper to line the tins as it makes unmoulding really easy. Tap the tin on the counter and now bake it in a preheated oven at 180 °C for 40 minutes.

After 40 minutes, take the tin out from the oven. Do not immediately unmould the cake. Let it rest for 5-10 minutes and then unmould else the cake can break.

And you are done with your best ever chocolate mud cake.

Slice the cake after 10 minutes of resting else it will stick to the knife while cutting. This cake tastes best when served warm.


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Let me know your experience with the recipe in the comment box below. I will try to respond back as much as possible.

Chocolate Mud Cake Full Video Recipe

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Chocolate Mud Cake Final
5 from 2 votes
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 people



  • In a saucepan take water, sugar, butter, chocolate, coffee solution, and cocoa powder.
  • Cook everything untildissolves.
  • Let the solution come toroom temperature.
  • In another bowl take flourand baking soda. Add prepared solution to it.
  • Prepare a smooth batter.
  • Pour the batter into agreased tin and tap it on the counter.
  • Bake it in a preheated ovenat 180 C for 40 minutes.
  • After 40minutes, take the tin out from the oven.
  • Let it rest for 5 minutesand then unmould.
  • This cake tastes best whenserved warm.


  1. Every ingredient in the recipe and its quantity has its significance. Do not alter them.
  2. This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
  3. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
  4. To buy our recommended baking tool and ingredients, please visit, our Shop of recommended baking products.
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About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

  • 5 stars
    No doubt the taste of the cake was awesome. But there is something wrong with the recipe or something wrong we are doing. As other users mentioned there was a problem with me too. It didn’t come out well out of the mould even though I use silicon mould which has a pretty high success rate in cake coming out. the cake was literally a scattered chocolate mud in my case. The taste was not a problem but definitely not like the one looking in the pic. I have tried many many Sonia’s recipes and without fail, I have succeeded. I blindly followed this one too and there was something wrong this time.

    • Hi Gaurav

      Thank you so much for all the trust and love. This motivates me to try and post more & more recipes for my readers.

      Gaurav, did you let the cake rest in the tin for 10 min after baking? If no, then this may be the reason.

      In this mud cake we have used more chocolate and liquid content which needs time to settle after baking. So let the cake rest in the tin itself after baking and then unmould it. As you have mentioned, you have used silicon mould so in your case, I would advise you to keep the tin in refrigerator for 10 min and then unmould it. I am sure this will help you.

      Happy Baking

  • I have tried this recipe thrice.. Exactly as mentioned. But every time it comes out broken.. Cannot cut into pieces..like if I try to pick up, it gets powdered. What could be the reason?

  • I just put everything back in the tin and baked the cake for a little longer and it all came together and tasted wonderful. Love the recipe!!

  • Hi,
    Tried making this one. I thought the batter was too runny but still went ahead with baking, when I took it out of the mould it just fell apart. I thought the flour was too less compared to wet ingredients. Any thoughts on what must have gone wrong

    • The batter should be runny and that is why this cake takes a longer time to bake. This cake is not for frosting or layering as it is too tender to lift.

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