The dark chocolate mud cake recipe, or “mud cake,” originates from the southern United States, where it is used as a base and then served in many variations. The dark chocolate-based batter remains nicely firm and is delicious. The mud cake can also be filled and does not necessarily need soaking because it stays soft and moist inside.
I find it perfect even for preparations with fondant icing, an ideal batter also for cake design. A truly versatile and delicious dessert even without filling, perhaps enjoyed in the morning with a good coffee.
Let’s see together what is needed to make the dark chocolate mud cake, I’m sure you won’t leave it anymore!
With the mud cake, I prepared the dripping cake don’t miss it!
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: American
- Energy 253.20 (Kcal)
- Carbohydrates 28.97 (g) of which sugars 17.36 (g)
- Proteins 3.75 (g)
- Fat 15.33 (g) of which saturated 9.54 (g)of which unsaturated 5.40 (g)
- Fibers 2.92 (g)
- Sodium 10.01 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Dark Chocolate Mud Cake Recipe
- 1 1/2 cups all-purpose flour
- 5 oz 70% dark chocolate
- 3/4 cup unsweetened cocoa powder
- 3 large eggs (on average, one egg without shell weighs 50 g)
- 1 cup butter
- 1 cup milk
- 1 1/4 cups sugar
- Half packet baking powder (about 9 g)
- 1 Cake Pan – springform pan, 9 inches in diameter
- 1 Parchment Paper
- 1 Saucepan – non-stick
- Stand Mixer with whisk attachment
Preparation of Dark Chocolate Mud Cake
In a non-stick saucepan, put the butter in pieces, chocolate, sugar, and milk. Melt all the ingredients on low heat, but do not let them boil. Stir occasionally and make sure it doesn’t stick to the bottom of the pan, otherwise, the mixture will not be salvageable, and you’ll have to use new ingredients for the mud cake. (So a good alternative can be the bain-marie cooking method).
When the ingredients have completely melted, let the mixture cool for about 15/20 minutes, stirring occasionally. Once ready, pour it into the stand mixer “with whisk attachment”.
Now sift the flour, baking powder, and cocoa, turn on the whisk at low speed and blend all the ingredients well. Once the mixture has blended a bit,
add the eggs in small doses. Keep mixing at low speed until the mixture becomes soft and homogeneous
Meanwhile, butter the mold and line it with parchment paper, then pour the batter and level it well. I recommend using a non-stick springform pan of 22 cm.
Cook in a static oven, preheated to 320°F, the cooking of the mud cake varies depending on the oven. In fact, it can bake in about 50 minutes or in 1 hour and 15, my advice is to check it often. The important thing is to cook it slowly to ensure it rises and creates the right consistency inside.
After 50 minutes in the oven, we can open and do the toothpick test, in case it is not ready yet, but on the surface, it is baked. Cover it with a sheet of aluminum foil to continue baking.
Note: Dark chocolate mud cake usually develops a crack and a light crust on the surface. This means that baking has been done perfectly, the important thing is that it always remains moist inside, with a dense and soft batter.
Take it out of the oven and let it cool on a rack; it can be enjoyed plain or with a lot of powdered sugar, but filled with white chocolate cream. The union between dark and white chocolate is truly sublime!
The mud cake can be used as a base for many cakes, your choice, and happy indulging!
If you enjoyed cooking with me, see you next time 😊 Don’t miss it!
You can also find me on your favorite social media facebooktwitterinstagrampinterestTikTok
You will always be updated on my recipes
This content contains one or more affiliate links.
Tips for a Good Mud Cake
The dark chocolate mud cake keeps at room temperature, under a glass dome, for several days. The uniqueness of this cake is that even if well-baked, it stays nice and moist and chocolaty inside.
It can be filled as you like, but in case of covering with fondant or buttercream, it’s necessary to remove the crust that forms on the surface and sides. To have a nice flat cake to decorate, always flip the sweet upside down.
If you like a sweeter taste, add another 100 g of sugar to the mud cake batter; I prefer a more chocolatey flavor.
Can the mud cake be made with milk chocolate as well?
Yes, the mud cake can also be made with milk chocolate and white chocolate.
