Chocolate mudcake made with Baking Pleasures Chocolate Brownie Mix, frosted with chocolate cream cheese frosting and topped with glossy mixed berry compote

Chocolate Mudcake with Chocolate Cream Cheese Frosting and Berry Compote

A rich, fudgy chocolate mudcake layered with silky chocolate cream cheese frosting and a tart, glossy mixed berry compote. Made with our new Baking Pleasures Chocolate Brownie Mudcake Mix, the same commercial-grade base used by professional bakers, now in a handy 1kg pack.

A Combination Worth Baking

Dense chocolate mudcake needs two things to balance it: a frosting that is creamy without being cloyingly sweet, and a fruit element that cuts through the richness. Chocolate cream cheese frosting does exactly that, smooth, deeply chocolatey, and noticeably less sweet than a standard buttercream. Topped with a warm, glossy berry compote, the result is a celebration cake that tastes as impressive as it looks.

Our Chocolate Brownie Mudcake Mix handles the baking side with a professional-grade commercial formula repacked right here in Tweed Heads. You get a structurally sound, moist mudcake that carves cleanly and holds up under frosting and decoration, every time.

What You Need

For the Mudcake (1kg bag makes two deep 7-8 inch round layers)

For the Chocolate Cream Cheese Frosting

Adapted from Sugar Spun Run, covers one 2-layer 8-inch cake generously

  • 113g (½ cup) unsalted butter, softened to room temperature
  • 226g cream cheese (block-style, not spreadable), softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 440g (3½ cups) icing sugar, sifted
  • 50g (½ cup) natural cocoa powder, sifted

For the Mixed Berry Compote

  • 300g mixed berries, fresh or frozen (raspberries, blueberries, and blackberries work beautifully)
  • 3 tablespoons caster sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornflour mixed with 1 tablespoon cold water (to thicken)

Equipment You'll Need

Key Details
Prep time 20 minutes
Bake time 35-40 minutes
Total time Approx. 2 hours (including cooling)
Serves 12-16
Tin size Two 7-inch or 8-inch round cake pans
Bake temp 160°C (fan-forced 140°C)

Method

Step 1, Bake the Mudcake

Preheat your oven to 160°C (140°C fan-forced). Grease and line two 7-inch or 8-inch round cake pans with baking paper.

If using melted chocolate, melt 150g of dark chocolate in a microwave in 20-second bursts, stirring between each, until smooth. Set aside to cool slightly.

In a large mixing bowl, combine the Chocolate Brownie Mudcake Mix, water, and vegetable oil. Add the cooled melted chocolate if using. Using a stand mixer or hand beaters:

  1. Mix on low speed for 1 minute, scraping down the bowl.
  2. Continue mixing on low speed for a further 2 minutes until smooth and combined.

Divide the batter evenly between the prepared tins. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out with a few moist crumbs.

Transfer to a wire rack and cool completely before turning out.

Pro Tip: Wrap the cooled layers in cling wrap and refrigerate overnight. Chocolate mudcake is easier to torte, fills more cleanly, and tastes richer after a 12-hour rest in the fridge.

Step 2, Make the Chocolate Cream Cheese Frosting

Ensure both the butter and cream cheese are fully softened at room temperature, cold cream cheese will cause lumps in the frosting.

In a large bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth, creamy, and completely lump-free, about 3 minutes.

Add the vanilla extract and salt and mix to combine.

With the mixer on low, gradually add the sifted icing sugar until fully incorporated. Add the sifted cocoa powder and beat until the frosting is deeply chocolatey and smooth. Scrape down the sides and bottom of the bowl to ensure everything is fully combined.

If you plan to pipe the frosting, sift the cocoa powder and icing sugar together before adding to prevent any lumps from blocking your piping tip.

This frosting is thick enough to pipe beautifully. A large open star tip gives a classic swirled finish that works perfectly with the berry compote drizzled over the top.

Step 3, Make the Mixed Berry Compote

Combine the mixed berries, caster sugar, and lemon juice in a small saucepan over medium heat. Stir gently as the berries begin to release their juices and the mixture comes to a gentle simmer.

Cook for 5-7 minutes, stirring occasionally, until the berries have softened and the liquid has reduced slightly.

Stir the cornflour mixture into the pan and continue to cook for a further 2 minutes until the compote thickens to a glossy, spoonable consistency.

Remove from the heat and allow to cool to room temperature before spooning over the frosted cake. The compote can be made ahead and refrigerated for up to 5 days, gently reheat before serving if you prefer it warm.

Step 4, Assemble

Place the first cooled cake layer on a cake board or plate. Spread a generous layer of chocolate cream cheese frosting over the top, then spoon over a few tablespoons of the berry compote.

Place the second layer on top (flip it upside down for a flat surface). Frost the top and sides with the remaining chocolate cream cheese frosting.

Spoon the berry compote over the top of the cake, allowing some to drizzle naturally down the sides. Finish with a handful of fresh berries for presentation.

Refrigerate until ready to serve. Allow 20 minutes at room temperature before slicing for the best texture.

Best For

  • Celebration and birthday layer cakes
  • Dinner party desserts
  • Make-ahead entertaining (keeps refrigerated for up to 5 days)
  • Bakers who prefer a less-sweet alternative to standard buttercream
  • Anyone wanting the richness of mudcake balanced with fresh fruit

Frequently Asked Questions

Can I use Dutch processed cocoa instead of natural cocoa in the frosting? Yes. The flavour will be slightly different, Dutch processed cocoa is milder and darker in colour, but it works well. Natural cocoa gives a brighter, more pronounced chocolate flavour.

Can I freeze the finished cake? The mudcake layers freeze beautifully (wrap individually and freeze for up to 2 months). The frosting also freezes reasonably well. The berry compote is best made fresh, though it keeps well refrigerated for up to 5 days.

Can I use fresh berries instead of frozen for the compote? Absolutely. Fresh raspberries, blueberries, or blackberries all work. Frozen berries release more liquid as they cook, so you may need slightly less cornflour to achieve the same consistency.

Can I bake this as brownies instead of a mudcake? Yes. Pour the batter into a lined 9×13 inch slice tray and bake at 160°C for 25-30 minutes. Pull them from the oven while the centre still has a slight wobble for a fudgy brownie texture. Top with the cream cheese frosting and berry compote for a slice tray dessert that serves a crowd.

Does the cream cheese frosting need refrigeration? Yes. Because of the cream cheese, this frosting should be refrigerated. The finished cake can sit at room temperature for up to 2 hours for serving, but should be stored in the fridge.

Complete the Look: Decoration Ideas

Sprinkles and pearls: Scatter Pink Velvet Mixed Pearls Sprinkles by Sprinks around the base or over the berry compote for a warm jewel-toned finish ($8.95).

Edible flowers: Lay a few dried edible pressed flowers alongside the fresh berries on top for a fine-dining finish ($26.95).

Wafer paper sails: Cut Cake Craft A4 Edible Wafer Paper into curved sails and stand them into the frosting. Brush with edible gold dust for extra drama ($11.95).

Shop What You Need

  • Baking Pleasures Chocolate Brownie Mudcake Mix 1kg, $18.99
  • Round Gold Mirror Cake Board 12 Inch, $7.50
  • Cake Craft Scraper with Handle 28cm, $16.95
  • Loyal Medium Piping Tip Open Star 172, $3.78
  • Pink Velvet Mixed Pearls Sprinkles 70g, $8.95
  • Dried Edible Pressed Flowers A5 Card, $26.95

Find everything you need at Baking Pleasures, in-store at 27 Minjungbal Drive, Tweed Heads NSW, or online with nationwide delivery.

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