Chocolate Mud Cake Recipe – American Special
The Chocolate Mud Cake is a celebration favorite known for its dense, moist texture and intense chocolate flavor, delivering an indulgent experience with every bite. Made with a generous dose of cocoa and melted chocolate, it achieves a fudgy interior that nearly melts on the tongue. Topped with a decadent ganache finish, this show-stopping dessert is perfect for birthdays, anniversaries, or any occasion warranting true chocolate luxury.
- Prep Time30 min
- Cook Time25 min
- Total Time55 min
For the Cake:
- 1 1/2 cups all-purpose flour (180g)
- 1/2 cup cocoa powder (45g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (115g)
- 1 cup granulated sugar (200g)
- 1 cup brown sugar (packed, 200g)
- 200g dark chocolate (70% cocoa), chopped
- 1/2 cup whole milk
- 1/2 cup boiling water
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
For the Chocolate Ganache:
- 200g dark chocolate (or milk chocolate for a sweeter option), chopped
- 1/2 cup heavy cream
- 1 tablespoon butter (optional, for a glossy finish)
How to make Chocolate Mud Cake :
Preheat the oven:Preheat your oven to 325°F (165°C). Grease and line an 8-inch round or square cake pan with parchment paper.
Melt the chocolate and butter:In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together by microwaving in 20-second intervals, stirring in between, or using a double boiler method. Once melted and smooth, set aside to cool slightly.
Mix dry ingredients:In a separate large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Combine wet ingredients:In another large bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, milk, and vegetable oil until smooth. Add the melted chocolate mixture and stir to combine.
Add dry ingredients:Gradually fold in the sifted dry ingredients, mixing until fully combined. The batter will be quite thick at this point.
Incorporate boiling water:Slowly add the boiling water to the batter, stirring continuously. The batter will loosen up and become more liquid, but this is normal and will create a dense, moist cake.
Bake the cake:Pour the batter into the prepared cake pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean (a few moist crumbs are fine). If the top starts to brown too quickly, loosely cover it with aluminum foil.
Cool the cake:Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the ganache:While the cake is cooling, prepare the ganache. In a heatproof bowl, heat the heavy cream until it just starts to simmer (don’t let it boil). Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy. If you want a richer, shinier finish, stir in a tablespoon of butter.
Frost the cake:Once the cake is completely cool, pour the ganache over the top of the cake, allowing it to drip down the sides. You can also spread the ganache with a spatula for an even layer.
Serve and enjoy:Let the ganache set before slicing and serving. You can garnish with chocolate shavings, berries, or a dusting of cocoa powder if desired.
Recipe Notes :
A runny batter with boiling water is normal—it helps create the cake’s signature dense, moist crumb.
Choose dark vs milk chocolate based on your sweetness preference: dark (70% cocoa) yields a richer, slightly bitter cake; milk chocolate offers a sweeter, milder version.
Be sure to cool completely before ganache—this ensures the ganache sets properly and doesn’t melt into the cake.
For storage tips, keep the cake in an airtight container at room temperature for 3–4 days. If refrigerated, allow it to come to room temperature before serving to preserve its luscious texture.
