It’s no secret that my favourite type of chocolate cake has to be Chocolate Mud Cake. Super decadent, moist and fudgy, it has a dark rich flavour of chocolate with a hint of coffee. Chocolate Mud Cake to me is like a chocolate brownies’ luxurious older brother.
Mothers’ Day this year is a little sad for me. It will be the second year since I’ve seen my Mom. Since our country is still in the midst of the pandemic, and my Mom living so far away, I haven’t been able to see her in over a year. I am extremely grateful to still have my Mom though. And boy is she an amazing mother. So when I was asked to make something special for Mothers’ Day, with her in mind I had to create a showstopper that she would absolutely love. And a layer cake is definitely always a showstopper.
The result, a Layered Chocolate Mud Cake sandwiched together with whipped cream frosting and fresh blackberries.
This recipe comfortably makes 3 x 18 – 20cm sized layers. Feel free to make one large cake (23 – 25cm) if you wish though, and either serving it as is or slicing it into layers.
While the recipe requires quite a bit of chocolate, since this is a special occasion cake, I would not compromise on the quality of the chocolate. Chocolate is the hero in this recipe, the frosting and berries are purely there to cut through the richness.
I have used the Intense 70% Dark Chocolate from De Villiers Chocolate.
For 15% off your purchase of De Villiers Chocolate, click on the link and use the code MYHOMEMADEKITCHEN at checkout
Layered Chocolate Mud Cake
- 2 Tbsp Instant espresso coffee powder or granules
- 2 Cups Castor or granulated sugar
- 250 grams Unsalted Butter
- 240 grams Good quality dark chocolate, finely chopped 3 x 80g bars
- ¾ Cup Hot/Boiling Water
- 2 Cups All-Purpose/Cake Flour
- ½ Cup Good quality cocoa powder
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- 4 Large Eggs
- 2 Tbsp Oil (Vegetable/Sunflower/Canola)
- ½ Cup Milk
Whipped Cream Frosting***
- 250 grams Plain Cream Cheese Softened to room temperature
- 1 Cup Icing/Powdered Sugar Sifted
- 1 tsp Vanilla paste or extract
- 2 Cups Fresh Whipping Cream
- 2 Cups Fresh Blackberries or other berries for decorating Optional
- Berry Coulis / Sauce for decorating Optional
- Preheated the oven to 150°C *
- Line the bases and sides of 3 x 20cm (or 1 x 23cm) spring-form cake tin with removable bottom, with baking paper and non-stick cooking spray. Set aside
- Add the coffee, sugar, butter, chopped chocolate and hot water to a medium saucepan. Stir over a low heat until smooth, completely melted and well incorporated. Set aside to cool
- Sift the flour, cocoa powder, baking powder and baking soda into a large bowl. Make a well in the centre
- Combine and whisk the eggs, milk and oil, then mix this into the dry ingredients. Now add the cooled melted chocolate mixture, half at a time, and stir well until there are no lumps
- Pour the mixture into the prepared lined cake tin(s) and bake for approx 1 hour (if making layers)**, or until a cake tester/skewer inserted in the centre comes out clean
- Cool in the tin(s) for around 15 minutes, then gently remove the tin and baking paper and let cool completely on wire cooling racks before frosting
Whipped Cream Frosting***
- Please see notes re recipe size
- Beat the softened cream cheese, sifted sugar and vanilla until smooth and lump free
- While mixing on medium speed, slowly add the whipping cream. Continue whipping until stiff peaks form (resembling whipped cream but thicker)
- When the cakes are completely cooled, place a layer of cake on your cake stand and ladle on a few spoons of frosting. Even out and sprinkle over some berries. Place the next layer on top and repeat
- Serve immediately or store in the fridge until needed