February 12

14 comments

Eggless Easy Chocolate Mud Cake Recipe

By Sonia Gupta

February 12, 2021

Chocolate, Dessert, Eggless, Gooey, Quick Recipes, Sweet

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!

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

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How to make a Chocolate Mud Cake

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.
Mud Cake Liquid Ingredients

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.

Dry And Wet Ingredients

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.

Mud Cake Batter

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.

Mud Cake Before Baking

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.

Mud Cake After Baking

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.

Mud Cake Crumb Shot

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Feedbacks

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

Ingredients

Instructions

  • 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.

Notes

  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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Sonia Gupta

About the author

Sonia is an award-winning baking instructor and her baking courses are recognized by all baking enthusiastic. She is a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding her forte as being one of the top baking instructors when it comes to whole wheat baking, Sonia has gain mastery in eggless and healthy baking. She has trained more than 2000 people in the last 3 years and continues to satisfy her desire to transform "HomeMakers into HomeBakers". You can follow her on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check her YouTube Channel.

  • 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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