The secret to moist (but not too moist) mud cake

Some people like mud cakes to be moist and fudgy, others prefer them dryer and more cake-like. It’s up to the cook, and it’s all about getting the temperature and baking time right.

If your mud cake isn’t cooking in the middle, it needs longer baking. Often lower oven temperatures aren’t too accurate; the longer slower baking won’t hurt the cake.

Mud cakes are high in fat and sugar, and they can develop a sugary crust during baking. If the crust is a problem for you, try baking the cake at a slightly lower temperature. Drop the temperature by 10 degrees to start with, and keep a note of the results. The cake might take a little longer to cook, but probably not much – up to 15 minutes or so.