Chocolate Mud Cake Recipe – American Special
Chocolate Mud Cake is a rich, indulgent dessert known for its dense, moist texture and deep, intense chocolate flavor. Unlike traditional lighter cakes, a mud cake is packed with cocoa and melted chocolate, resulting in a dense, fudgy interior that almost melts in your mouth. Its velvety, smooth crumb is complemented by a decadent chocolate ganache or frosting, making it a favorite for celebrations, especially birthdays and special occasions. With its rich, gooey center and glossy finish, Chocolate Mud Cake is a true chocolate lover’s dream, delivering the ultimate in sweet, luxurious satisfaction.
- 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 :
Dense, Fudgy Texture:The batter will be runny once you add the boiling water. This is normal and creates the dense, moist texture of the cake.
Chocolate Choice:Use dark chocolate (70% cocoa) for a rich flavor, but you can substitute with milk chocolate if you prefer a sweeter cake.
Cool Completely:Let the cake cool fully before adding the ganache. This helps the ganache set properly and prevents it from melting into the cake.
Ganache Consistency:If the ganache is too runny, let it cool slightly before pouring. If it’s too thick, gently warm it up to loosen.
Storage:Store the cake in an airtight container at room temperature for 3-4 days. You can refrigerate it, but let it come to room temp before serving for the best texture.
