Super gooey chocolate mud cake

A few weeks ago my friend Senja and her boyfriend had us over for dinner. They served up a delicious Finnish soup (Senja hails from Helsinki!), fragrant with allspice and dill, followed by a glorious chocolate mud cake for dessert… And as soon as I saw it, my heart was all aflutter. I’m a sucker for chocolate mud cake. We sat at the table and continued to help ourselves to ‘just another sliver’ until the cake was demolished.
And what with Valentine’s day coming up and everything, I knew I would have to make one for the blog. I know – the trials I endure, right?

This Finnish-inspired chocolate mud cake is super ooey gooey and decadent - serve with fresh raspberries for a special occasion, or gobble up as is!

When it comes to desserts, I’m firmly in the raw dough/batter eater camp. I looooovee raw cookie dough/cake batter. In university, I used to bake cookies for the sole purpose of having dough to eat. I’d literally wrap up about half of it and keep it in the fridge to snack on. I know, I know – salmonella!! Food poisoning!!! You BARBARIAN!!!! Valid points, and I certainly wouldn’t recommend eating half a batch of cookies raw, but it’s been years and I’m totally fine. Just saying!

All of that to say that chocolate mud cake is pretty much my spirit cake. It’s cooked, so no salmonella for me, but it still might as well be raw for how gooey it is. That’s a pretty ideal situation right there.

This Finnish-inspired chocolate mud cake is super ooey gooey and decadent - serve with fresh raspberries for a special occasion, or gobble up as is!

(I mean, just look at it!)

This Finnish-inspired chocolate mud cake is super ooey gooey and decadent - serve with fresh raspberries for a special occasion, or gobble up as is!

I decided to combine Senja’s recipe with this one, which I used to make a lot a couple years ago. In Senja’s recipe, she specifically calls for the eggs and the sugar to be whipped until they’re nice and white and fluffy – but being arrogant/impatient, the first time I made this cake I skipped this step and it was – wait for it – too gooey. Mud cake isn’t really supposed to rise, but this was too much, even for me, seasoned cake batter eater that I am.

Obviously Pieter and I still ate it.
But I knew I couldn’t put up the recipe I’d jotted down up on the blog, and so I set out to make the cake again.

And again.

Let’s just say Pieter and I have eaten a lot of cake recently. 😛 But I’m very happy with the recipe I’m sharing here today, and if you like super gooey mud cake, and if you like chocolate, and if you like the kind of cake that you have to scoop out with a spoon, then you will love this too. In the spirit of upcoming Valentine’s day, I paired it with raspberries in these shots, but we also (off camera) ate it with lemon sorbet, which was a delightful contrast, and Senja served hers with puréed mango, which was also delicious. The possibilities abound!

This Finnish-inspired chocolate mud cake is super ooey gooey and decadent - serve with fresh raspberries for a special occasion, or gobble up as is!

A note: these pictures are deceptive. You will NOT be able to cut perfect slices of this cake when it comes out of the oven – you just won’t. The inside will be all melty and gooey and muddy, and it will be delicious, but it won’t make for attractive slices. To get these slices, you have to chill the cake in the fridge. Which is also delicious – but it’s definitely a toss-up. Warm, gooey cake all over your face/plate, vs. chilled, slightly fudgier cake that holds its shape better. You may just need to make more than one to experiment and find your preference…

Super gooey chocolate mud cake

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 8 slices if you're reasonable, but more realistically 6

Super gooey chocolate mud cake


300 ml (240 g) white sugar
1/2 cup (100 g) butter
2 eggs
150 ml (90 g) flour
4 big tbsp cocoa powder
1 tsp vanilla sugar*
1 tsp baking powder
1/4 tsp salt
powdered sugar, optional
+extra butter and flour to grease & flour your pan


1. Preheat the oven to 150c/300f. Grease and flour a springform pan with a radius of about 22 cm (8.5 inches).**
2. Over the stove or in the microwave, melt the butter, then remove from the heat and let cool.
3. In a large bowl, whisk together the eggs and sugar until they become white and fluffy - about 4-5 minutes at least. (Don't do as I did and skip this step - your cake will be the wrong kind of gooey!)
4. Add in the butter and whisk about minute or so, just to make sure it's well incorporated.
5. In a separate bowl, mix together all of the dry ingredients.
6. Add the dry ingredients to the bowl with the wet ingredients and fold (don't whisk) to incorporate. The idea is to keep the air that you've whisked in, so proceed with caution (but also don't worry, I promise it'll be delicious regardless).
7. Pour into the cake pan and bake in the oven for about 35-40 minutes (I recommend checking it after 35 minutes to be safe!). The cake won't rise very much (slash at all), but you'll know it's ready when it's formed a nice crisp layer on top, but the inside is still super gooey.
8. Remove from the heat and allow to cool for 10-15 minutes before slicing.
9. Dust with powdered sugar, if desired. Serve with fresh fruit, fruit purée, ice cream, or all of the above!


* Vanilla extract would also be fine! ** I think any size would work as long as the pan can accommodate all of the batter. I wouldn't go for too much wider, though, as then you'll be left with only a very thin layer of gooey cake.


  1. says

    OH MY GAWD!!! This cake looks awesome! Super gooey chocolate cakes are my fav and I would eat this whole cake by myself…with a big spoon because I’m not even going to try to cut it and put it on a plate. Love fresh raspberries with chocolate but the lemon sorbet and that puréed mango sound equally fantastic. Dang, I’m making this for Sunday…but I’m gonna hide it and not share with the Hubby. heeheeheehee :) Your pics look so beautiful too!

    • sophie says

      HAH love the idea of not sharing it 😉 Let me know how you manage – Pieter could see the guilty look on my face (not to mention probably chocolate) a mile away!!
      When Senja served this up with puréed mango it was so unusual but SO GOOD – highly recommended!

  2. says

    I so want to try this! 😀 😀 However, I’m totally impatient so I never bake. I guess I’ll just have to wait until you or Senja take pity and make it for me!! Hee hee 😉 😉

  3. Nuala says

    Hello, I just came across your blog and I was wondering if you’d have any tips on how to make this lovely cake vegan (substitute the butter and eggs for other things I suppose)? What I’m asking is, sorry for the roundabout way, have you come across any good substitutes for those ingredients in your travels?

    Thank you for your time.


  1. […] But sometimes things are obvious and cliché because they just work. Who am I to question that? And there are so many gorgeous beetroot recipes out there, just begging to be made, that I couldn’t NOT post this round up. So if you’re looking for a Valentine’s day recipe that’s a little less cliché (and by a little less cliché I mean THE MOST CLICHÉ EVER), then check out this ooey-gooeyist of all chocolate mud cakes. […]

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