Fudgy Mud Cake

  • 1.5 hours
  • 12 slices
  • Beginner


  • 1/2 cup Koko Black Cocoa Powder
  • 1 cup self raising flour
  • 2 tbsp plain flour
  • 1 1/3 cups brown sugar
  • 3/4 cup milk of your choice (we use full cream)
  • 3 large eggs
  • 125g salted butter
  • 1/4 tsp bicarb soda
  • Extra butter to line your cake mould
  • Koko Black Milk Chocolate Shavings for decoration

*Please note we doubled this recipe for the one featured here to bake two cakes. We also created a basic sweet vanilla frosting with a tbsp of Koko Black Cocoa Powder for colour.


  1. Pre-heat your oven to 160 degrees Celsius, and prepare your cake mould by lining with melted butter if you’ve not got a non-stick available.
  2. In a saucepan, combine your brown sugar, butter and milk. Sift in your bicarb, and Koko Black Cocoa Powder.
  3. On medium heat, begin to whisk until the mixture is combined, and smooth. Once smooth, allow to cool (slightly).
  4. Next, sift in your self raising and plain flours to the mixture, combining well. Lastly, add in your eggs one by one, and stir until well combined.
  5. Pour into a cake mould, and cook for approximately 45 minutes (depending on how hot your oven is) or until a skewer comes out clean from the centre of the cake.
  6. Allow to cool completely before icing, and sprinkling with Koko Black Milk Chocolate Shavings.