The mud cake is a dessert of Anglo-Saxon origin, a very compact and tasty cake made with dark chocolate.
The mud cake is the perfect recipe for creating bases for very tall cakes, but even following the common base recipe I propose is truly exceptional… certainly a hit of calories, but such an explosion of flavor cannot be resisted.
A really versatile and chocolaty cake, even if very caloric, you can’t resist tasting at least a piece.
For me, it is the perfect cake, being a lover of real chocolate, the dark one!
I recommend you try to make it and you will see what success!!!
Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me the photos, I will put them on my FB page in your name.
About 500 kcal per person
- Difficulty: Easy
- Cost: Expensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Mud cake
- 7 oz 75% dark chocolate
- 1 cup whole milk
- 7 oz butter
- 1 cup sugar
- 1.6 cups all-purpose flour
- 2.5 oz unsweetened cocoa powder
- 2 eggs (large)
- 1 packet baking powder
- 7 oz 75% dark chocolate
- 0.5 cup Hopla cream (or another type for desserts)
Preparation of the Mud cake
Take a small saucepan and place the butter in pieces, sugar, dark chocolate in pieces, finally add the milk and put on low heat stirring until completely melted.
Let it cool, transfer to the cake mixer, add one egg at a time and mix at low speed.
Add the cocoa, flour, baking powder, a little at a time, mix to incorporate all the ingredients.
Butter and flour a 9.5-inch diameter baking pan, pour the mixture into it and bake in a preheated ventilated oven at 340°F for 50 minutes, or 355°F for about 45 minutes, always checking the cooking.
Once cooked, let the cake cool.
Once cooled, prepare the coating and in a small saucepan, bring the cream to a boil, add the chopped dark chocolate and once melted, turn off.
Let the mixture cool slightly by stirring occasionally, cover the mud cake with the obtained glaze.
Store in the fridge, but before cutting, keep it at room temperature for at least 5 minutes.
