Easy Peasy Chocolate Mud Cake

Serves 20 Prep Time 2 minutes   Cook Time 30 minutes   Rated:

This cake originated with my own mum who could whip it up with a fork in no time. She used to add a white creamy butter frosting with tinned mandarin segments!! (I love that still!)

But here is your more traditional fully chocolate cake. Cheaper than chips, quicker than anything and really great for school/work lunches, cut into pieces and frozen. It is moist, (thanks to the EVOO) chocolatey and more-ish. It is also dairy free and egg free, making it suitable for those with problems in that area! We have added a ganache recipe for the topping, but you really don't need to mess with that unless you want to.

Make it at the beginning of the week to last all week. It just gets better! (If you can make it last of course!)

Think about adding in some doTERRA oils of choice. Peppermint, wild orange and ginger would all work really well! Or replace the water with cold coffee or brewed Brew Choc.

Enjoy and make sure you join me for LOADS MORE chocolate cake recipes that work!

Basic Chocolate Cake

Moussey Chocolate Cake

Chocolate Pistachio Cake

Grain-Free Chocolate Cake

Salted Caramel Chocolate Cake

Chocolate Sweetheart Cake with Roses

Chocolate Hazelnut Meringue Cake

Oozy Flourless Chocolate Truffle Cake

White Chocolate Caramel Mud Cake

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!




Preheat oven to 170°C and place a large baking dish filled with water onto the bottom shelf.


Place all ingredients into the Thermomix bowl in the order listed. Beat 10 sec/speed 6. Scrape down sides of bowl and repeat.


Pour into ungreased lasagne pan and bake 25-30 minutes until just set in the centre.


Remove from oven and cool completely before frosting with ganache.


Freeze into pieces that will fit into a lunch box and send to school or work frozen. They will be nice and fresh by morning tea time.


To make ganache, place 100g dark chocolate in pieces and 80g cream into Thermomix bowl and melt 5 min/50°C/speed 1. Stop and scrape down sides of bowl as needed. Spread equally across the cold cake. Refrigerate to set.

Served with

More Bakery

That's all the recipes!

No more recipes to load