Chocolate Mud Cake

I stumbled upon Almost Bourdain and fell in love with the chocolate mud cake the moment i laid my eyes on them. I knew i just had to make it!

I halved the recipe because of a few reasons. One, i was low on butter 😦 Two, i couldnt wait to eat it! Just had to get it done as quick as i could. And three, not many people at home that day to finish it.


Cream the butter and brown sugar together

Chocolate Mud Cake
(Adapted from Donna Hay Chocolate Cookbook)

375 g (13 1/2 oz) butter, softened
1 1/3 cups (230 g / 7 7/8 oz) brown sugar
3 eggs
2 cups (300g / 10 1/2 oz) plain (all-purpose) flour, sifted
1/2 tsp baking powder
2/3 cup (80 g / 3 oz) cocoa powder, double sifted
200 g (7 oz) dark chocolate, melted
3/4 cup (180 ml / 6 fl oz) milk


Add in the eggs one by one.


Sift in the dry ingredients! Mmmmm.


Beat in the melted chocolate. Got to love the colour.


I love the texture of the batter at this point. Reminds me of freshly churned chocolate ice cream, it holds its shape and smells sooooo good! Even before it’s baked 😉

I put the batter into an 8 inch springform pan. Turned out thin. Maybe it wasnt such a good idea to halve the recipe. Should’ve made a trip down to the supermarket for butter! Awww. Anyhow.. I didnt regret it 😛


Bake at 160C for 75 mins!


Awww so thin 😦 Hahaha, anyway, i underbaked it a little. But i just couldnt help myself! I couldnt wait to eat it.


Awesomely dense chocolate cake. Almost Bourdain sprinkled cococa powder over for simple presentation. This cake does not need any cream or whatsoever! Because it tastes so good on its own, straight out of the oven 🙂 Love it with a cup of coffee for tea!

Will be making homemade granola very soon upon boyfriend’s request. Watch this space!

6 thoughts on “Chocolate Mud Cake

  1. ha–the only excuse for pulling something from the oven too soon is an impatience to eat it! 🙂
    what a dense and delightfully chocolatey cake, thin or not!

    • yeah very true! 🙂
      but i was expecting anoter texture,
      especially after seeing the picture on almost bourdain!
      awesome, anyhow 🙂

  2. Hi Felicia,
    if i used the full recipe but using an 8 inch cake tin, do i reduce the baking time or up the baking time instead? Thank you.

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