The dark chocolate mud cake recipe, meaning “mud cake,” originates in the southern United States, where it is made as a base and then served in many variations. The batter, made with dark chocolate, remains nice and dense, and it’s delicious. The mud cake can also be filled, and it doesn’t necessarily need soaking, because inside it remains soft and moist.
I find it perfect even in creations covered with fondant, an ideal batter for cake design cakes as well. A truly versatile and delicious cake even without filling, perhaps to enjoy in the morning with a good coffee.
Let’s see together what you need to make the dark chocolate mud cake, I’m sure you won’t leave it anymore!
With the mud cake I made 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
Dark Chocolate Mud Cake Ingredients
- 1 1/2 cups all-purpose flour
- 5 oz oz 70% dark chocolate
- 3/4 cup unsweetened cocoa powder
- 2 large eggs eggs (on average, a shelled egg weighs 50 g)
- 1 cup cup butter
- 1 cup cup milk
- 1 1/4 cup sugar
- Half packet baking powder (about 9 g)
- 1 Cake Pan – springform diameter 9 inches
- 1 Parchment Paper
- 1 Pot – non-stick
- Stand Mixer with whisk attachment
Dark Chocolate Mud Cake Preparation
In a non-stick pot, place the butter cut into pieces, chocolate, sugar, and milk. Melt all ingredients over low heat, but do not let them boil. Stir occasionally and be careful not to let it stick to the bottom of the pot, otherwise, the mixture will not be recoverable, and you’ll need to use new ingredients for the mud cake. (A good alternative can be cooking in a double boiler).
When the ingredients are 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 mix all the ingredients well. Once the mixture has mixed a bit,
add the eggs in small doses. Keep the mixture working at low speed until it becomes nice and fluffy 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 mold of 9 inches.
Bake in a static oven, preheated to 320°F, the baking 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 that the baking happens slowly to allow it to rise and create 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 cooked. Cover it with a sheet of aluminum foil to continue baking.
Note: the dark chocolate mud cake usually creates a crack and a slight crust on the surface. This means that the baking went perfectly, the important thing is that inside it always remains moist, with a dense and fluffy batter.
Take it out of the oven and let it cool on a wire rack, it can be enjoyed simple or with a lot of powdered sugar, but filled with white chocolate cream. The combination created between dark and white chocolate is truly sublime!
The mud cake can be used as a base for many cakes, your choice and enjoy!
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Tips for a good mud cake
The dark chocolate mud cake can be kept at room temperature, under a glass dome for several days. The uniqueness of this cake is that even when well baked, it remains beautifully moist and chocolatey inside.
It can be filled as much as you like, but if covered with fondant or buttercream, the crust that forms on the surface and sides must be removed. To have a nice flat cake to decorate, always flip the cake over.
If you like a slightly sweet taste, add another 1/2 cup of sugar to the mud cake batter; I prefer a darker taste.
Can mud cake be made with milk chocolate?
Yes, mud cake can also be made with milk chocolate and white chocolate.
