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Marit's Malibu Mud Cake



30 portion(s)

Malibu mud cake

  • 160 grams dark chocolate 70% cocoa, Broken into pieces
  • 250 grams unsalted butter cubed
  • 250 grams Milk
  • 440 grams brown sugar
  • 2 Extra large eggs
  • 4 tablespoons Malibu white rum
  • 80 grams Self Raising Flour
  • 100 grams plain flour
  • 30 grams desicated coconut
  • 100 grams cocoa
  • 6
    1h 30min
    Preparation 10min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Malibu Mud cake
  1. 1. Preheat oven to 160 degrees celsius 

    2. Grease and line one 8inch round cake tin.

    3. Add chocolate, butter, coconut milk and sugar to the bowl, 4min/60deg/speed 4

    4. Add Malibu and eggs. Mix 20sec/speed 

    5. Add remaining ingredients. mix 30 sec/speed 3 using the spatula to scrape down the sides.

    6. Pour into prepared tin, and bake for 70-80min, or until a wooded skewer comes out clean (do not use a metal skewer, as these are not an accurate indication for a mud cake). Baking time may vary depending on your oven, so always test your cake before removing it. 

    7. Let the cake cool completely in the tin, then wrap in cling wrap to store in the fridge or freezer overnight to give a moist and dense cake. 

    8. Decorate with ganache or buttercream, and serve with fresh cream, custard or ice cream.


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By adding a lid of aluminnium foil over the top of your cake pan, before baking, you will prevent your cake from forming a thick crust. The cake will also rise more evenly without the "dome" in the middle.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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