The BEST Chocolate Mud Cake

Oh my god! If you are addicted to chocolate like me, this will satisfy every dream you ever had about the perfect chocolate cake! It is moist, sweet, creamy and defiantly more ish.

Make it with:
For the mud cake1 ¾ cup (220g) plain flour1 ¾ cup (350g) caster sugar¾ cup (65g) cocoa powder1 tsp baking powder2 tsps bi-carb soda1 tsp salt1 cup (250ml) buttermilk see tips½ cup (125ml) vegetable oil
2 large eggs at room temperature1 tsp vanilla extract1 cup (250ml) coffee hot and strong (see below for details)

For the milk chocolate frosting290 g unsalted butter softened to room temperature3-4 cups (360-480g) icing sugar¾ cup (65g) cocoa powder3-5 tbs (45-75ml) milk1 tsp vanilla extract
¼ tsp salt optional


How to:
1. Preheat oven to 170 degrees celsius. Or 338 degrees Fahrenheit
2. Sift the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into a bowl and set aside.
3. Using beaters or a stand mixer, mix the buttermilk, oil, eggs and vanilla in a large bowl until well combined.
4. Slowly add all of the dry ingredients to the wet ingredients with the mixer on low.
5. Pour in the coffee and mix. With the coffee You can either make a cup of strong coffee by adding 3 tsp of coffee granules (instant) to boiling water, or you can use a coffee machine to make a cup of espresso coffee. Which is about 4 espresso shots. I promise, it won't taste like coffee! This just brings out the chocolate flavor.
6. Grease two 9 inch round cake pans and line with baking paper
7. Divide the batter equally between the baking pans and bake for approximately 25 minutes or until a toothpick comes out clean make sure you don't overcook the cake - you want it to be nice and fudge-like!
8. Once the cakes have cooled completely. It's time to make the frosting.
To make the perfect frosting, you want to make sure your butter is at room temperature and is a spreadable constistancy. beat the butter on high speed until smooth and creamy (this will take about 5 minutes).
10. Reduce the speed to low and slowly add in 3 ½ cups of icing sugar as well as the cocoa powder.
11. Beat until the icing sugar and cocoa have been completely mixed into the butter (again this will take a couple of minutes).
12. Turn the mixer up to medium speed and add in the vanilla and the milk.
13. Beat on high speed for another 5 minutes
14. If your frosting isn't thick enough, feel free to add in the remaining ½ cup of icing sugar.
15. Add a tiny bit of salt to taste (optional).
16. Spread a little frosting onto a serving cake plate (this will hold the cake in place).
17. Carefully place one of the cakes on top of the icing
18. Using a spatula or flat knife, spread the top of the cake with frosting.
19. Place the second cake on top and spread the frosting evenly onto the top and the sides of the cake.
20. You can decorate with fresh strawberries, but I prefer it naked!
21. Store in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days. But keeping the cake at room temperature will result in a beautiful, moist texture
22. Enjoy!! ❤️




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