To Die for Chocolate Mud Cake
Indulge your dessert dreams with this *To Die For Chocolate Mud Cake*, a decadent masterpiece perfect for any chocolate lover. Featuring rich 70% dark chocolate, velvety ganache, and a moist, fudge-like texture, this cake is the ultimate treat for celebrations or cozy nights in. The recipe combines simple pantry staples like cocoa powder, brown sugar, and milk with luxurious ingredients like heavy cream and bittersweet chocolate for a dessert experience that’s both approachable and utterly indulgent. With its melt-in-your-mouth crumb and glossy ganache topping, this chocolate mud cake is guaranteed to be the star of your dessert table. Plus, its easy-to-follow instructions and show-stopping finish make it a must-try for bakers of all skill levels.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 250 grams unsalted butter
- 200 grams white granulated sugar
- 100 grams brown sugar
- 150 grams all-purpose flour
- 50 grams cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 3 large eggs
- 100 milliliters whole milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 150 grams dark chocolate (chopped, for ganache)
- 150 milliliters heavy cream (for ganache)
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch round cake tin. Line the base with parchment paper for easy release.
In a heatproof bowl, melt the 200 grams of dark chocolate and unsalted butter over a saucepan with simmering water (double boiler method). Stir frequently until smooth. Remove from heat and let cool slightly.
Add the white granulated sugar and brown sugar to the melted chocolate mixture. Stir until well combined.
In a small bowl, lightly beat the eggs. Gradually whisk the eggs into the chocolate mixture, followed by the vanilla extract and milk.
Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a separate large mixing bowl.
Gradually fold the dry ingredients into the chocolate mixture using a silicone spatula or wooden spoon. Be careful not to overmix—a few small lumps are fine.
Pour the batter into the prepared cake tin and tap the tin gently on the counter to remove any air bubbles.
Bake in the preheated oven for 60-70 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the cake from the oven and let it cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
To make the ganache, heat the heavy cream over low heat in a small saucepan until it just starts to simmer (do not boil).
Pour the hot cream over the 150 grams of chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes, then gently stir until smooth and glossy.
Once the cake has cooled, pour the ganache over the top, letting it drip down the sides for that luscious effect. Use a spatula to smooth the surface if desired.
Allow the ganache to set for at least 30 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 39.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 80 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
