To make the best mud cake, we recommend using a high-quality dark chocolate with at least 70% cocoa.
Make sure the eggs and milk are at room temperature to prevent the batter from separating and becoming lumpy.
How to store the chocolate mud cake
Once filled with the chocolate ganache, the mud cake can be stored at room temperature, in a cool place, for a day, otherwise in the refrigerator for up to 3-4 days. Once removed, wait a few minutes before eating so that the icing softens.
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ingredients
for the dough
Egg
3
Unsalted butter
200 gr
Fresh whole milk
200ml
Granular sugar
250gr
70% dark chocolate.
150 gr
Unsweetened cocoa powder
80 gr
All purpose flour
180 gr
Cake yeast
16 g (1 sachet)
for the ganache
55% dark chocolate.
300 grams
vegetable cream or fresh liquid cream
300ml
How to make Chocolate Mud Cake
Step 1
Chop the dark chocolate with a sharp knife.
Step 2
Transfer the chocolate into a saucepan with high sides.
Step 3
Pour in the milk.
Step 4
Add the butter, cut into cubes.
Step 5
Finally add the sugar.
Step 6
Place the saucepan over medium heat and melt the mixture, stirring until it becomes a cream without lumps. Then let it cool in a cool place.
Step 7
Beat the eggs with a hand whisk.
Step 8
Pour the chocolate mixture into the beaten eggs.
Step 9
Add the yeast to the flour that you have already sieved.
Step 10
Add the bitter cocoa powder.
Step 11
Sift the powders directly into the mud cake dough.
Step 12
Blend the mixture so that no lumps form.
Step 13
Butter a 22cm round cake tin.
Step 14
Flour the round pan, making sure the flour also adheres along the edges. Turn the mold upside down to let the excess flour fall out.
Step 15
Pour in the mud cake mixture.
Step 16
Using a spatula, distribute it well. Bake the mud cake at 320°F/160°C for about 50 minutes. To check the baking, test with a toothpick which must come out without any dough residue, but don’t worry if it is wet as this is a characteristic of the cake. Remove the cake from the oven and let it cool on a wire rack.
Step 17
Once cooled, cut the mud cake into 3 equal discs. If during baking there are cracks on the top, don’t worry; just sharpen it a little and use it as a base by turning it upside down with the bottom of the cake.
Step 18
Prepare the chocolate ganache; Pour the cream into a saucepan and bring to the boil.
Step 19
Once the cream has reached the boil, remove from the heat and pour the cream over the chopped chocolate that you have placed in a bowl.
Step 20
Mix with a whisk until you obtain a thick, spreadable consistency.
Step 21
Pour the chocolate ganache onto the first disc which will be the base of the mud cake.
Step 22
Cover with the second disc.
Step 23
Make the second layer of mud cake with the chocolate ganache.
Step 24
Finally cover with the last disc.
Step 25
Pour the leftover chocolate ganache onto the last layer, evenly covering the edges, but leaving more on top.
Step 26
Decorate with dark chocolate curls and let rest for a few moments.
Step 27
Slice and serve the chocolate mud cake.