Forget everything you think you know about dry, crumbly chocolate cakes. When you crave that deep, almost sinful richness—the kind that demands a moment of silence before the first bite—you need a true mud cake. This dense, ultra-moist **Chocolate Mud Thermomix Cake** brings that restaurant-level decadence home with unbelievable ease. Seriously, the complexity of flavor comes without the fussy steps.
My time working in professional kitchens taught me that mud cakes are ceremonial; they have to be rich and glossy. But achieving that perfect velvet texture used to take hours of careful melting and mixing. That’s why developing this specific **Chocolate Mud Thermomix Cake** recipe was such a breakthrough for me. The machine handles the precise heat and blending needed to create that shiny, thick batter that flows like silk into the tin. When it baked up perfectly dense and aromatic, I knew I had captured that gourmet experience for everyone.
Why This Chocolate Mud Thermomix Cake Is a Must-Make
I promise you, once you try this technique, you’ll never go back. This cake isn’t just good; it’s the showstopper you need in your repertoire. It delivers on those big chocolate cravings instantly.
- Unmatched Density and Moisture: That signature, velvety mud texture that stays moist for days—it’s guaranteed here.
- Cafe-Quality Finish: The smooth, glossy ganache makes it look like you spent hours fussing over it (but you didn’t!).
- Thermomix Perfection: The machine handles the high heat and accurate blending, removing all the guesswork from what can be a tricky cake.
If you love layering cakes for celebrations, you should check out my ideas for a layered chocolate delight next!
Essential Ingredients for Your Chocolate Mud Thermomix Cake
Okay, let’s talk about what goes into this powerhouse of a cake. The key here is quality, especially that chocolate! I’ve listed out everything you need for the batter. Don’t skimp on the cocoa; it provides that incredible deep color and flavor we are after.
- 250 gm butter cut in squares
- 200 gm dark chocolate (40% cocoa, broken into squares)
- 200 gm brown sugar
- 250 gm white sugar
- 250 gm milk
- 175 gm plain flour
- 25 gm dutch process cocoa
- 70 gm SR flour
- 2 eggs
- 200 gm dark chocolate (45% cocoa, broken into squares) – This is for the ganache!
- 140 gm pouring cream
I know it looks like a lot of sugar, but that combo of brown and white sugar is what locks in that famous mud cake density. Trust me on the amounts!
Ingredient Notes and Substitutions for the Chocolate Mud Thermomix Cake
This is where I want to set your mind at ease right away. Sometimes with high chocolate and sugar content, things can look a little odd in the Thermal bowl. If the sugar doesn’t completely melt or the chocolate seems stiff after you’ve mixed in the sugars, don’t panic! Seriously, it will sort itself out in the oven and still bake up beautifully. That’s the magic of this recipe.
Also, when we add the flour and cocoa mixture, the machine might need a little persuasion. If you notice powdery spots, just repeat that mixing speed 5 step. It’s better to mix it twice until you get that perfectly smooth batter than to leave pockets of dry flour in your beautiful cake.
Step-by-Step Instructions for the Chocolate Mud Thermomix Cake
Alright, let’s get baking! This is where the Thermomix truly shines—it handles the intense heat and powerful chopping needed for this rich cake batter. First things first: get that oven warmed up. You need a fan-forced oven to 160 degrees Celsius. Then, make sure you line your 20cm cake tin properly with baking paper; we want this beauty to slide out perfectly later on.
- We start by melting the chocolate and butter together, which is always step one for depth of flavor. Add the butter and the first set of 200gm dark chocolate squares to your clean Thermomix bowl. Chop fast: 7 seconds/Speed 9.
- Now, melt it carefully: 5 minutes/80 degrees/Speed 1.
- Next, we build the sweetness and moisture base. Add both sugars to that melted mixture and combine them for 2 minutes/80 degrees/Speed 1.
- Time for the liquid and binding agents. Pour in the milk, then drop in the two eggs. Blitz them really briefly for 20 seconds/Speed 7. We just want them incorporated, not adding too much air!
- Now it’s time for the dry team. Add your 175gm plain flour, the 25gm Dutch process cocoa, and the 70gm SR flour into the bowl. Mix this for 30 seconds/Speed 5. If you see any white streaks of flour, just repeat that step until everything is smooth and uniform.
- Pour all that gorgeous, thick batter into your prepared tin.
- Bake this beauty for 60 minutes exactly. Then, to prevent the top from burning while the middle finishes setting—because this cake is dense!—cover the tin with foil. Bake for another 45 minutes, or until that skewer test comes back clean.
- Let it sit in the tin for 15 minutes—no longer, no shorter—before turning it out gently onto a cooling rack.
While the cake cools down completely—and you MUST let it cool, trust me—we move onto the show-stopping finish. Don’t forget to check out my recipe for chocolate peppermint bread if you need another chocolate fix!
Making the Glossy Ganache for Your Chocolate Mud Thermomix Cake
The ganache is what takes this cake from rustic to show-stopping. Make sure your Thermomix bowl is totally clean and dry before starting this part. Take that final 200g block of slightly darker (45%) dark chocolate and put it in. Chop it quickly: 5 seconds/Speed 9. You want fine pieces so it melts evenly.
Pour in the 140g of pouring cream. We only need gentle heat now. Melt it: 2 minutes/50 degrees/Speed 2. Once it’s mixed, you need patience! Let that thick liquid cool down completely until it’s a beautiful, spreadable consistency. When it’s ready, pour it right over your cooled cake, letting it naturally drip down the sides for that perfect opulent coating.
Expert Tips for the Perfect Chocolate Mud Thermomix Cake Bake
Achieving that dense, luxurious texture means paying close attention to the oven. Since Thermomix recipes often rely on specific temperatures, you must trust your oven’s accuracy. If your oven runs hot, I highly recommend using an inexpensive oven thermometer. Baking this mud cake too hot will set the edges before the dense center catches up, leading to sinking or cracking!
Another pro tip is regarding the batter temperature before baking. I like to let the batter sit on the counter for about ten minutes after mixing, just to come off the chill from the machine’s blending process. It sounds fussy, but I find it helps the bake stabilize.
And for the turn-out: never try to remove it halfway through cooling! That 15-minute rest in the pan is crucial structural support. Once you line that tin well, it should release like a dream. For more tips on getting precise results every time, you might enjoy my post on how to bake perfect cookies—the technique applies!
Serving Suggestions for Your Decadent Chocolate Mud Thermomix Cake
This is perhaps my favorite part! When you have a cake this intensely rich, you don’t need much else, but the right pairings can just elevate it into something extraordinary. This recipe is definitely in my Autumn Recipes rotation because it’s so comforting.
For a truly luxurious feel, a simple dollop of slightly soured cream or crème fraîche cuts right through that dense sweetness beautifully. If you prefer something sweeter, freshly whipped cream infused with a tiny splash of vanilla bean paste works wonders.
Since this cake certainly has an Italian leaning in spirit—think deep, strong flavors—I always suggest pairing a slice with a strong, dark Italian coffee, like a perfect espresso or perhaps a rich, caffeinated treat like my peppermint white chocolate latte if you want to lean into the festive season.
If you’re serving this in warmer weather or just want some fresh contrast, seasonal berries are fantastic—think tart raspberries or deep blackberries. They offer a little pop of acid against the deep cocoa. Honestly, even serving it plain, still slightly warm, is a perfect solution. It’s one of those wonderful Kitchen Recipes that stars all by itself.
Storage and Reheating for Leftover Chocolate Mud Thermomix Cake
The best part about this rich chocolate mud cake—and why it’s such a great recipe to make ahead—is that it actually tastes better the next day! Because it’s so dense and moist, it holds up beautifully.
If you’re eating it within two or three days, I highly recommend just keeping it covered tightly at cool room temperature. Since it’s so rich, you don’t want it sitting in the fridge for too long, as that cold temperature can sometimes firm up the texture slightly, even with the ganache.
If you need to keep it longer than three days, wrap individual slices tightly in plastic wrap first, then place them in an airtight container in the fridge. I’ve kept my own leftovers this way, and they were perfect for sneaking a treat later. For more great bake-ahead tips, take a look at my guide on storing cream cheese banana bread; the principles are similar!
Now, if you’re bringing a chilled slice back to life, don’t just leave it on the counter—you want that fresh-out-of-the-oven luxurious melt. Pop a slice in the microwave for just 10 to 15 seconds on medium power. That little bit of warmth softens the ganache just enough and brings back that just-baked tenderness to the whole slice.
This cake is very forgiving, which makes it fantastic for busy home cooks. Whether you’re planning for an autumn gathering or just know you’ll be craving this incredible dessert all week, storing it correctly ensures every bite of your **Chocolate Mud Thermomix Cake** is just as decadent as the first.
Frequently Asked Questions About the Chocolate Mud Thermomix Cake
I get so many questions because—let’s be honest—it’s a bit wild how easy this cake is, considering how rich it turns out! People always wonder about swapping ingredients, especially when they’re grabbing things for their main batch of Autumn Recipes.
Can I make this Chocolate Mud Thermomix Cake without a Thermomix?
Look, you absolutely *can* try this using a standard stand mixer, but I have to level with you: it won’t be the same! The beauty of the recipe lies in the Thermomix’s ability to handle the high heat necessary to completely melt that much chocolate and sugar evenly while blending everything until it’s velvety smooth. If you use a standard mixer, you’ll need to melt your chocolate and butter very gently on the stovetop first, then carefully cream the sugars. You will likely lose some of that signature density because you won’t achieve the exact smooth emulsification this machine gets. It’s optimized for the Thermomix, but if you’re desperate, just take it slow!
Why does my cake batter look slightly strange after adding the sugar?
Oh, this is a common little fright! When you add the sugars to the melted chocolate mix, sometimes it looks like it’s seizing up or getting stiff—almost grainy. Don’t worry! This is totally fine and happens a lot in these kinds of intense, high-sugar Kitchen Recipes. The heat will smooth everything out once it gets into the oven. Just ensure you mix it for the full two minutes as directed, scrape down the sides if needed, and trust the process. It bakes into pure silk, I promise!
Can I turn this into a layer cake with multiple tiers?
Yes, you definitely can stack these up for an amazing birthday centerpiece! Since this recipe produces a very dense cake, it handles stacking beautifully. You’ll want to bake two separate 20cm rounds instead of one deep one, or adjust your baking time down significantly if you’re using shallower tins. Make sure both layers are completely cool before you even think about approaching them with the ganache! Layer cakes always look incredible, and this one has the structure to handle it.
What’s the best way to store slices for the kids’ school snacks?
These individual slices freeze incredibly well, which is perfect for quick treats later on! Before freezing, make sure the ganache is fully set, not tacky. Wrap each slice individually in shrink wrap or parchment paper, then pop them into a labeled, airtight container. They last beautifully in the freezer for up to two months. For best results, you can find more tips on freezing decadent recipes like this one over in my guide for easy snacks and treats for kids.
Nutritional Snapshot of This Chocolate Mud Thermomix Cake
When a cake is this deeply satisfying, you kind of want to know what you’re getting into, right? This rich chocolate dessert is certainly a treat, focusing on indulgence over low-fat metrics. Remember that this is an estimate because the exact nutrient count will change depending on the brand of dark chocolate and cocoa powder you decide to use.
We’re definitely looking at a higher-calorie treat here, perfect for those special occasions or as a weekend dessert. I always feel that when something tastes this good, you should enjoy it without too much stress over tracking every gram!
Here are the general estimates provided for one standard slice:
- Serving Size: 1 slice
- Calories: 550
- Fat: 35g (Saturated Fat: 20g, Unsaturated Fat: 15g, Trans Fat: 0.5g)
- Carbohydrates: 58g
- Sugar: 55g
- Protein: 7g
- Fiber: 3g
- Cholesterol: 80mg
- Sodium: 150mg
This data gives you a good baseline for planning your meal around this incredible **Chocolate Mud Thermomix Cake**. Enjoy every single bite!
Share Your Chocolate Mud Thermomix Cake Creations
Now that you’ve experienced the magic of making this rich dessert, I truly want to see what you’ve created! Food styling is a huge part of the joy, and this **Chocolate Mud Thermomix Cake** truly shines in photos.
Did it come out dense and moist just like mine? Did the ganache set perfectly? I’m genuinely eager to hear about your Thermomix process. Was it as smooth and reliable as you hoped? Your feedback helps me refine these recipes for everyone else looking for the best Italian-inspired chocolate treats.
Please take a moment to leave a rating at the top of the page—that star rating is more important to me than you might think when it comes to sharing these recipes. And if you made this showstopper for a birthday or autumn gathering, snap a picture!
Share your photos tagging me (find me on all the usual spots!) or feel free to send along any specific questions or stories about baking with the machine via my contact page. I read every message and love connecting with fellow home bakers!
Print
Rich Chocolate Mud Thermomix Cake
- Total Time: 125 min
- Yield: 1 cake 1x
- Diet: Vegetarian
Description
A dense, ultra-moist chocolate mud cake made easily using the Thermomix, finished with a glossy chocolate ganache.
Ingredients
- 250 gm butter cut in squares
- 200 gm dark chocolate (40% cocoa, broken into squares)
- 200 gm brown sugar
- 250 gm white sugar
- 250 gm milk
- 175 gm plain flour
- 25 gm dutch process cocoa
- 70 gm SR flour
- 2 eggs
- 200 gm dark chocolate (45% cocoa, broken into squares)
- 140 gm pouring cream
Instructions
- Preheat your fan-forced oven to 160 degrees.
- Line a 20cm cake tin with baking paper.
- Add butter and chocolate to the Thermomix bowl. Chop 7 seconds/Speed 9.
- Melt 5 minutes/80 degrees/Speed 1.
- Add sugars to the chocolate mixture. Combine 2 minutes/80 degrees/Speed 1.
- Add the milk and then the eggs to the Thermomix bowl. Blitz 20 seconds/Speed 7.
- Add the flours and Dutch process cocoa to the Thermomix bowl. Combine 30 seconds/Speed 5. Repeat this step if the flour is not completely incorporated.
- Pour the batter into the prepared tin.
- Bake for 60 minutes then cover the tin with foil. Bake for a further 45 minutes or until a skewer comes out clean.
- Leave the cake in the tin for 15 minutes. Turn the cake out onto a cooling rack.
- For the ganache, place the 200g dark chocolate in the clean Thermomix bowl. Chop 5 seconds/Speed 9.
- Add the cream to the chocolate. Melt 2 minutes/50 degrees/Speed 2.
- Allow the ganache to cool until it reaches a workable consistency.
- Pour the ganache over the cooled cake, allowing it to coat the sides.
Notes
- If the sugar does not melt or the chocolate gets stiff after adding the sugars, do not worry; the cake will still work.
- Repeat the flour incorporation step if the flour is not fully mixed in.
- Prep Time: 20 min
- Cook Time: 105 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 55
- Sodium: 150
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 0.5
- Carbohydrates: 58
- Fiber: 3
- Protein: 7
- Cholesterol: 80
Keywords: Chocolate Mud Cake, Thermomix, Layer Cake, Dark Chocolate, Ganache, Autumn Recipe, Italian Recipe, Baking