Easiest and Best Eggless Chocolate Mud cake recipe and that too with whole wheat flour! Just mix dry ingredients into the wet and you get a very rich and moist chocolate cake that is a delight for chocolate lovers.

This cake is full of chocolate and is midway between chocolate cake and brownie. Neither curd nor condensed milk is used. Dark chocolate keeps it fudgy and moist!

The beauty of this easy to make cake is that it is all-in-one. You can have it at teatime or as a dessert with ice cream or use it for frosting.

Chocolate Mud Cake Recipe

I baked this cake for my own birthday this year. This is the first time that I baked on my own birthday. As it was my own birthday, so I decided to go for a simple cake only with minimal frosting. And the chocolate mud cake is perfect for that. Easy to make, superb in taste and good to look at too.

Though everybody liked the cake but were against my baking for that particular day, for the simple reason that my sweet family wants to pamper me in their own ways. I baked this cake a day prior to my birthday but my smart son had placed the order for the cake 2 days in advance without letting me know. And thus I ended up cutting 2 cakes at a time. To be honest, I loved it!

 

Chocolate Mud Cake for Birthday

 

What is Chocolate Mud Cake?

Chocolate mud cake is a dense and moist cake.

Mud cake is a famous chocolate cake of USA and is found in most of the cafes and bakeries. It is believed to be originated first in 1970 in Southern parts of America near the Mississippi River. And since the colour of the cake resembled that of the mud on the banks of the Mississippi river thus it got its name. (Source)

Though there is no standard recipe for making Chocolate mud cake but one thing that is common is that it contains a lot of chocolate and butter. Thus it is high in calories and carbohydrates.

Just have a look at this picture, do anywhere you feel that it is made with whole wheat flour?

Dense and moist Chocolate Mud Cake

Highlights of This Cake

 

Chocolate Mud Cake with whole wheat flour

Healthy Cake

As chocolate mud cake is a rich cake therefore an effort has been made to cut down on the calories by using wheat flour and using Boora powder (powdered cane sugar) instead of refined sugar. And none of these 2 healthy ingredients affects the taste or texture of the cake. You can even use jaggery powder or any other sweetener of your choice.

easy Chocolate Mud Cake

How Chocolate Mud Cake is Different From Chocolate Cake?

Chocolate Mud cake is of course a chocolate cake only but way different than that. The texture, as well as taste of both, are totally different and a bite of it would tell you that its different from the other.

 

How To  Make?

 

 

How To Frost Chocolate Mud Cake?

Mud cake can be frosted with whipped cream or buttercream, but I opted for an easy and quick option which is Chocolate Ganache. I used this ganache for layering it between the layers of the cake as well as for covering the cake.

For making ganache, I used equal quantities of cream and chocolate, like 100 g each. This ratio gives the perfect taste of chocolate without making it overly chocolatey. Also, the chocolate remains soft only without getting too hard. So, I prefer this ratio only.

The beauty of this ganache is that it is liquidy when hot and sets as it gets cold. Make the ganache and keep it in the refrigerator for few hours and it will be perfect like a paste for spreading. And when you reheat it, its consistency gets liquid again and it becomes pourable.

 

Are you a Chocolate Lover?

Incase. like my son Siddharth, if you are also a die-hard fan of chocolate then I have some easy to make chocolate recipes for you, which I am sure you will love to try. So, just have a look at the following:

(Honestly speaking, I am myself amazed seeing this list :)- )

 

Detailed Recipe with Step by Step Photos

A. For The Cake

Chocolate Mud Cake method

 

Chocolate Mud Cake method

 

Method

 

Mixing dry ingredients into wet

 

Chocolate Mud Cake batter

 

 Cake batter

 

cake out of the oven

Beautiful crumbs pf Mud Cake

 

B. For The Frosting

Preparing ganache

 

C. Assembly

frosting

Chocolate Mud Cake images

frosting

Chocolate Mud Cake frosted

 

 HOW TO MAKE THIS CAKE IN MICROWAVE CONVECTION?

I made it in the convection mode of my microwave. It took me 55 minutes at 170 degrees. You check your oven settings, please. 

 

HOW TO MAKE THIS CAKE IN OTG (CONVENTIONAL OVEN)?

 

I do not have a microwave. Can I heat liquid ingredients on a gas stove?

In that case, heat milk, butter, and oil on the gas stove. When butter melts and bubbles are seen around the edges, switch off the flame. Add chopped chocolate into it and leave it covered for 5 minutes. Chocolate will melt in the hot milk and then you can add dry ingredients into it.

 

Can I make it in a single later without dividing it into 2 or 3 layers?

Yes!

 

Do not have an Oven?

No problem, you can still bake this cake in a pressure cooker. You can check step-by-step instructions to do so by following my BASIC EGGLESS VANILLA CAKE IN PRESSURE COOKER.

 

New To The World Of Baking?

If you have recently started baking cakes or are having difficulty in baking cakes then I would suggest you to go through 16 TIPS FOR BAKING A GOOD CAKE  and CAKE BAKING MISTAKES as well.

 

Let’s Connect

I hope you have liked this recipe for Eggless Chocolate Mud Cake and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest Instagram too for the latest recipe updates. Thank you!

 

Chocolate Mud cake Recipe

An easy to make cake that is truly chocolicious.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Servings 8

Ingredients
  

My Cup Measures 240 ml

    For The Mud Cake

    • 1.5 Cups 200 g Whole Wheat Flour
    • 2 Tbsp Cocoa Powder
    • 1 teaspoon Baking Powder
    • 1/2 teaspoon Baking Soda
    • 1/2 Cup 100 g Boora Powder Powdered Cane Sugar
    • 100 g Dark Chocolate
    • 50 g Butter See Notes
    • 2 Tbsp Oil
    • 1 tsp Vanilla Essence
    • 1.5 Cup Milk

    For Frosting

    • 100 g Cream
    • 100 g Dark Chocolate
    • 1 Tbsp Butter

    Coffee Syrup

    • 4 Tbsp Warm Water
    • 1/4 tsp Instant Coffee Powder
    • 1 tsp Boora Powder

    Instructions
     

    For The Cake

    • Grease a cake tin of 7'' and keep it aside.
    • Sift wheat flour, cocoa powder, baking powder and baking soda at least 4 to 5 times.
    • Roughly chop dark chocolate, it eases its melting.
    • In a glass bowl, take milk, butter, dark chocolate and oil and put it in the microwave oven for 30 seconds or 1 minute till everything melts. After 30 minutes, check with a spatula as it may look as if it has not melted. If still hard then put it back in the microwave for another 30 seconds.
    • Add sifted flour to this liquid mix in batches.
    • The batter should be of ribbon consistency, meaning that it falls like a ribbon.
    • If not then adjust the consistency by adding little more milk.
    • Put the cake batter in the greased cake tin.
    • keep it aside and start preheating the oven.
    • Preheat oven at 170 degrees for 15 minutes.
    • Tap the cake tin to release air bubbles if any.
    • Bake it for 50 to 60 minutes till a skewer inserted comes out clean. This cake is baked at a lower temperature for a longer period.
    • Let the cake cool down and after 10 to 15 minutes, loosen the sides of the cake with a butter knife and invert it on a wire rack.
    • Let it cool completely. It will take an hour or so.
    • Once completely cool, you may serve as it is.
    • If want to go for frosting then keep it in an airtight container in the refrigerator at least for an hour or so.

    For The Frosting

    • Chop chocolate in small pieces.
    • Heat cream in the microwave oven for 30 to 40 seconds or on the gas stove till sides start bubbling.
    • Put butter and the chopped chocolate in the hot cream and leave it covered for 5 minutes. Chocolate will melt because of the heat of the cream.
    • Mix everything and keep it in the refrigerator for an hour. During this time, the ganache will get thick and will be appropriate for applying on the layers of cake. Do not keep it in the freezer else tiny frozen particles will create problem in applying it as well as in piping.

    Assembly

    • To make coffee syrup, mix warm water, instant coffee powder and Boora powder and keep it aside.
    • Take out the cake and divide it horizontally into 3 parts. I like to use a thread for dividing my cake. You may do the same or cut it with a knife.
    • Take the cake board and apply a little ganache in the centre so that the cake sticks there and doesn't move easily.
    • Keep the bottom layer of the cake on the cake board.
    • Brush little coffee syrup on it. This is done so that the cake remains moist.
    • Apply a thin layer of ganache on it.
    • Place the second layer of the cake and repeat the process.
    • Finally, keep the third layer.
    • Now, cover it with set ganache or melt the ganache again for 30 seconds in the microwave oven. It will again be liquidy which you can apply on the cake. You can warm the ganache on the gas stove too.
    • Decorate it as you wish, with silver balls or grated chocolate or piping florets with ganache.
    • Serve with love, butter knife and candles optional.

    Notes

    1. Instead of Boora sugar, you can use brown sugar or any other sweetener of your choice.
    2. I used salted butter. If you use unsalted butter then add 1/4 teaspoon salt in the dry ingredients.

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    Chocolate Mud Cake

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