The Best Chocolate Mud Cake with Caramel Buttercream

If you looking for a rich, dense, and easy chocolate mud cake? This is it! Three layers of dense chocolate cake layered with wonderful caramel buttercream that's finger-licking good. Perfect for any birthday, celebration, or just went you are in a chocolate mood. A treat on its own with or without frosting.

Table of Content

• About this cake
•  Ingredients and substitutes
• Step by step instructions
• More chocolate cake recipes
• Frequently asked questions
• Troubleshooting
• You may also like
• Printable Recipe
• Join the conversation

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I always thought the chocolate mud cake was an Australian origin recipe because that's where I first ate the best chocolate mud cake. For a very long time, I use to call it the Australian chocolate mud cake. Plus,  almost all my Australian friends will insist that Australians make the best chocolate mud cake.

But, apparently, the mud cake first made its appearance in the 1970s and in American and was a combination of the chocolate fudge and chocolate brownie. What's also interesting is that the American chocolate mud cake back then contained marshmallows!! I do like marshmallows but not sure I like them in my mud cake.

Well, whether you call it Australian chocolate mud cake or American chocolate mud cake. There is no denying that its absolute chocolate heaven

About this cake

If you know anyone that loves chocolate, chocolate, and more chocolate? You MUST make this for them. You will score some really big bonus points with them.

It's delicious on its own. If I make it for our home it never gets frosted. NEVER!!  You can eat it just as is, without any frosting or decorate it as I have here for a celebration cake.

My absolute favorite frosting with this cake is Ganache and I shared that combination with you when I shared the chocolate ganache cake.
But if too much chocolate is not what you want then try my Velvet Chocolate Buttercream instead. Today, I have frosted this with my caramel buttercream.

 Ingredients and substitutes

• Chocolate - This is the star of the cake here. The chocolate you use will determine the ultimate experience you get from this cake.
  Technically you can use any chocolate but the better the quality of chocolate the better the taste!! Always use good quality chocolate that you can eat on its own. You can use any percentage you want really. If you use dark the cake will have a more strong chocolate taste. Similarly, if you use semi-sweet or milk so will the flavor the cake. Personally; I like to use at least 60% chocolate for my cakes. Often I indulge in 70% and love it.
• Brown Sugar - I prefer dark brown as compared to light brown for this recipe. The molasses in the dark brown intensifies the flavor so much more. But you certainly can use any brown sugar you have on hand.
• White sugar - this adds sweetness and texture to the cake, giving it a bit of stability. Mud cakes, though dense can fall apart very easily.
• Buttermilk - often you get water in a mud cake, I prefer to use buttermilk. It softens the crumb a tad and gives a wonderful softness to the crumb. Buttermilk can be easily made at home in as little as five minutes - you can find it here - Homemade buttermilk in 5 minutes.

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Step by step instructions

Mud cake

• Grease and line an 8-inch round baking pan/pans.
• Preheat oven at 160 C / 320 F.
• Sift together the flour, baking powder, baking soda, cocoa powder, and salt.
• Melt butter and chocolate in a microwave-safe bowl.

• Add the sugars and stir until almost melted.
• Next, add the vanilla followed by the eggs, one at a time.
• Then, add the buttermilk - and combine well.
• Lastly, add the flour and mix until you have a smooth batter. A whisk works well for this.

• Pour the batter into your baking pan.
• Bake in a preheated oven for about 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
• Cool and decorate with your favorite frosting.

Caramel buttercream

• Place the butter and salt in the mixer bowl.
• Using the paddle attachment – mix the butter until light and creamy.
• Add caramel sauce – combine well.
• Then, powdered sugar – combine well.
• Once all the ingredients have been added – whip for three minutes until the caramel buttercream is light and fluffy,
• Melt the chocolate in a microwave-safe bowl.
• While still hot - pour chocolate over the caramel buttercream.
• Wait for two minutes so the chocolate will set.
• Then mix vigorously so the chocolate will shatter into tiny pieces.
• This leaves tiny pieces of chocolate in the caramel buttercream.

Decorate

• Prepare simple syrup - cool completely before using.
• Once cooled, cut the dome off the cake,
• Split the cake layer into three horizontally so you have three layers.
• Brush each layer with the cooled, simple syrup.
• Place a cake layer on the cake board or cake stand.
• Top with a big dollop of caramel frosting - spread evenly. 
• Then, top the second cake layer on top followed by more frosting.
• Continue until you have used all three later.
• Place the cake in the fridge if necessary, so the layers hold together. 
• Spread the remaining frosting around and top of the cake. 
• Create a rustic buttercream look by simply swirling the spatula around the side of the cake. 
• Or, use an icing comb to create a pattern on the buttercream as I have done in the video.

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More chocolate cake recipes

• Chocolate Fudge Cake
• Classic chocolate cake
• Chocolate chiffon cake
• Devil's food chocolate cake
• See all chocolate cake recipes or all layer cake recipes

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Frequently asked questions

Troubleshooting

• My chocolate cake is very dense not light and fluffy?
  That is correct this cake is dense, moist and very chocolatey. If you want a light and fluffy cake please use my simple moist chocolate cake recipe instead.
• My caramel buttercream is very soft and won't hold peaks
  You need to whip the buttercream for a good few minutes so the cream in the caramel sauce whips up and builds volume. Additionally, make sure you are using a thick caramel sauce.
• The top of my mud cake is very hard
  This mud cake will have a crust on the top when baked. However, if you bake too long that top can become hard and the cake will be dry. Use the time given below as a guide but make sure to check often.

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Printable Recipe

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