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This ultra moist chocolate mud cake is insanely rich, fudgy, and loaded with chocolate flavor. It’s topped with a silky, smooth chocolate ganache for added decadence. This mud cake is a chocolate lovers dream come true!
If you’re looking for more chocolate recipes to satisfy those chocolate cravings, you have to try my Fudgy Brownie Cake, Chocolate Pudding Cake and my classic Matilda’s Chocolate Cake.
If you’re a true chocolate lover, this classic chocolate mud cake recipe is about to become your new obsession. It’s ultra-moist, deeply chocolatey, and straight-up irresistible..don’t even think about stopping at one bite!
What makes this the best chocolate mud cake (and yes, I said what I said) is that intense chocolate flavor paired with an undeniably fudgy, melt-in-your-mouth texture.
And then there’s the silky layer of chocolate ganache on top… woo! Think of it as chocolate cake’s richer, more refined cousin – the one who shows up dressed to the 9s and tastes better too.
Unlike light and fluffy cakes, this mud cake is intentionally dense and decadent, somewhere between a fudgy brownie and a flourless chocolate cake in the best possible way.
Oh, and the best part? No mixer, no hassle, just a whisk and a bowl and you’re already winning.
It’s the kind of dessert that feels special without being high-maintenance… and honestly, getting through the week is reason enough to cut yourself a slice.
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- A high quality Semi-Sweet Chocolate, about 60-65% cocoa is paramount for the success of this recipe! I used Ghiradelli’s baking chocolate. I don’t recommend using chocolate chips since they don’t usually melt well because of stabilizers that help hold their shape.
- Salted Butter creates that signature dense, velvety texture. It also adds a glossy finish to the ganache. I like to use salted butter as opposed to unsalted butter to enhance the chocolate notes of the cake and balance out the sweetness.
- White and brown sugar: Granulated sugar for sweetness and brown sugar for moisture and a subtle caramel note.
- Dutch process cocoa powder – not to be confused with unsweetened cocoa powder. Dutch process cocoa powder has been alkalized and has a smoother, yet rich chocolate flavor.
- Vegetable oil keeps this cake moist for days! It also
- Coffee – Don’t worry, it won’t make your cake taste like coffee at all. It gives the cake a deep chocolate flavor and adds incredible depth. You can use decaf if you want to avoid caffeine.
- All Purpose Flour – This is the “cake” part of chocolate mud cake, It gives the body and structure without taking away from its fudgy, gooey goodness.
- Eggs provide structure and richness. They’re crucial for that dense, fudgy texture we’re after.
- Heavy cream – It gives the ganache that smooth, silky finish that melts in your mouth. Use full-fat for the perfect texture.
- Vanilla extract complements the deep, bitter dark chocolate notes.
Variations
- Mocha mud cake: add a little espresso powder to the batter for a grown-up chocolate-coffee treat.
- Add some Caramel: Add a layer of caramel sauce between the cake and ganache, and sprinkle with sea salt for a salted caramel version.
- Add white chocolate ganache on top for a creamy, less intense chocolatey version.
- If you prefer a chocolate buttercream instead of ganache, use that instead! I recommend the chocolate cream cheese from my chocolate cake with chocolate cream cheese frosting recipe.
How to Make the Best Chocolate Mud Cake
Prepare the Cake Batter
Prep: Preheat the oven to 300 degrees F. Line a 9-inch springform pan with parchment paper on the bottom and sides of the pan.
Step 1: Make the chocolate mixture. In a medium heatproof bowl, add butter and melt in the microwave until fully melted. Add the chopped chocolate and stir together until melted, place back into the microwave in 15 second increments until fully melted, be careful not to burn the chocolate. Once chocolate and butter are fully melted, whisk in vegetable oil and brown sugar. Mix for 1-2 minutes, until combined and smooth. Add in egg, egg yolk, vanilla extract, sour cream, and milk. Continue to mix until combined.
Step 2: Continue to add in flour, cocoa powder, baking powder, and kosher salt. Mix until just combined.
Step 3: Heat coffee in the microwave until piping hot, about 1- 1 1/2 minutes. Pour on top of the batter and gently mix until combined and smooth. Pour the cake batter into the prepared pan and bake on the middle oven rack for 55-65 mins, until a wooden skewer comes out with just a few moist crumbs. Allow the cake to cool in the pan to room temperature, about 1 hour. Then make the chocolate ganache topping.
Make the Chocolate Ganache
Step 4: Add butter and heavy cream to the a medium microwave safe bowl. Warm in the microwave for about 1 minute, until warmed throughout and butter is fully melted. Add in the chocolate chips and let it sit for 1-2 minutes. Whisk together until smooth and combined (if any chocolate has not fully melted, place back into the microwave in 10-15 second increments, until the chocolate is fully melted – be sure not to burn)
Step 5: Pour the chocolate ganache on top of the cake. Let it set in the fridge for about 2 hours, until the chocolate ganache is no longer runny. Add a dusting of cocoa powder on top (optional). Serve with fresh berries or a dollop of whipped cream and enjoy the most perfect chocolate mud cake EVER.
Tips for Making the Perfect Mud Cake
- Be sure to use a good quality chocolate! This is crucial to getting that signature “mud” texture. It’s a good idea to avoid using chocolate chips for this sort of cake. It can be used for the ganache but not for the cake itself. Good baking chocolate in the baking aisle at the grocery store!
- Have all ingredients at room temperature before starting. Cold eggs can make the melted chocolate seize up.
- Don’t rush melting the chocolate! I like to microwave in short spurts but you can also use a double boiler on the stove and melt over low heat.
- Use an oven thermometer to ensure that your oven temperature is calibrated correctly. This can drastically affect how the cake bakes.
- Cool the cake completely before serving! This is another important step. The texture develops and improves as it cools, especially during the refrigeration period.
How to Serve Chocolate Mud Cake
This chocolate mud cake is rich enough to serve on its own. If I’m feeling particularly indulgent, I’d plop a scoop of vanilla ice cream on top.
Fresh fruits like tart raspberries and strawberries are also a delicious way to cut through the rich chocolate. Like what I did in my Strawberries and Cream Chocolate Cake recipe!
For special occasions, dress it up with chocolate shavings, a dusting of cocoa powder, or even some edible gold leaves.
Storage and Make Ahead Instructions
Storing: Keep your mud cake in an airtight container at room temperature for up to 3 days. Anything longer than that, store in the fridge so it lasts for a week.
Freezing: For unfrosted cakes, wrap well in plastic wrap and foil, then freeze for up to 3 months. For frosted cakes, freeze uncovered until the ganache is solid (about 3 hours), then wrap and freeze for up to 2 months.
Making ahead: You can make this cake 1-2 days ahead. It actually tastes better the next day! Just wait to add the ganache until the day you plan to serve.
Recipe FAQs
The name comes from its dense, wet texture similar to mud. The cake should be super moist and fudgy, almost like an underbaked brownie.
Usually, this happens from overbaking or using the wrong size pan. Remember that the cake continues cooking as it cools, so it’s better to slightly underbake than overbake.
A skewer inserted into the center should come out with a few moist crumbs. Not completely clean (that means it’s overbaked) and not with wet batter (that means it’s underbaked).
Don’t overbake it, let it cool completely in the pan, and store it properly in an airtight container. Sugar and honey play an important role, too. You need to use the exact amount specified. You also need to make sure you use chocolate with a high amount of fat, whether you’re making the dark or the milk chocolate version.
More Chocolate Recipes
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Chocolate Mud Cake
Equipment
Ingredients
- 4 tbsp Salted Butter, (melted)
- 2 oz Semi-Sweet Chocolate , (chopped)
- 1/2 cup Vegetable Oil
- 1 1/2 cups Brown Sugar
- 1 large Egg, (room temperature)
- 2 Egg Yolks, (room temperature)
- 2 tsp Vanilla Extract
- 1/2 cup Sour Cream , (room temperature)
- 1/4 cup Whole Milk, (room temperature)
- 1 cup All Purpose Flour
- 3/4 cup Dutch Process Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 2/3 cup Coffee, (piping hot)
Chocolate Ganache Topping
- 1/2 cup Heavy Cream
- 1 cup Semi-Sweet Chocolate Chips
- 3 tbsp Salted Butter
Instructions
- Preheat the oven to 300 degrees F. Line a 9-inch springform pan with parchment paper.
- In a medium microwave safe bowl, add butter and melt in the microwave until fully melted. Add the chopped semi-sweet chocolate and stir together. Let it sit for about 30 seconds and stir again. If not fully melted, place back into the microwave in 15 second increments until fully melted (stirring in between), be careful not to burn the chocolate. 4 tbsp Salted Butter 2 oz Semi-Sweet Chocolate
- Once chocolate and butter are fully melted, let it sit for about 5 minutes to cool slightly, then whisk in vegetable oil and brown sugar. Mix for 1-2 minutes, until combined and smooth. Add in egg, egg yolk, vanilla extract, sour cream, and milk. Continue to mix until combined. 1/2 cup Vegetable Oil 1 1/2 cups Brown Sugar 1 large Egg 2 Egg Yolks 2 tsp Vanilla Extract 1/2 cup Sour Cream 1/4 cup Whole Milk
- Add in flour, cocoa powder, baking powder, and kosher salt. Mix until just combined. 1 cup All Purpose Flour 3/4 cup Dutch Process Cocoa Powder 1 tsp Baking Powder 1/2 tsp Kosher Salt
- Heat coffee in the microwave until piping hot, about 1 – 1 1/2 minutes. Pour on top of the batter and gently mix until combined and smooth. 2/3 cup Coffee
- Pour the cake batter into the prepared pan and bake on the middle oven rack for 55-65 mins, until a wooden skewer comes out with just a few moist crumbs. Allow the cake to cool in the pan to room temperature, about 1 hour. Then make the chocolate ganache topping.
- Add butter and heavy cream to the a medium microwave safe bowl. Warm in the microwave for about 1 minute, until warmed throughout and butter is fully melted. Add in the chocolate chips and let it sit for 1-2 minutes. Whisk together until smooth and combined (if any chocolate has not fully melted, place back into the microwave in 10-15 second increments, until the chocolate is fully melted – be careful not to burn) 3 tbsp Salted Butter 1 cup Semi-Sweet Chocolate Chips 1 cup Semi-Sweet Chocolate Chips
- Pour the chocolate ganache on top of the cake. Let it set in the fridge for about 2 hours, until the chocolate ganache is no longer runny. Before serving, optional, add a dusting of cocoa powder and chocolate shavings on top. Serve with fresh raspberries and whipped cream.
Video
Notes
- Be sure to use a good quality chocolate! This is crucial to getting that signature “mud” texture. It’s a good idea to avoid using chocolate chips for this sort of cake. It can be used for the ganache but not for the cake itself. Good baking chocolate in the baking aisle at the grocery store!
- Have all ingredients at room temperature before starting. Cold eggs can make the melted chocolate seize up.
- Don’t rush melting the chocolate! I like to microwave in short spurts but you can also use a double boiler on the stove and melt over low heat.
- Use an oven thermometer to ensure that your oven temperature is calibrated correctly. This can drastically affect how the cake bakes.
- Cool the cake completely before serving! This is another important step. The texture develops and improves as it cools, especially during the refrigeration period.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Holidays! This is now the 2nd recipe I tried of yours. I particularly liked this one cause quick to whip up and doesn’t require pulling out my mixer or dirtying up lots of dishes. Thank goodness my daughter is evolving as the next best cook :-). I had a time trying to find dutch processed cocoa in the stores but she had some on hand from a recipe she tried. Little did I know it was sitting pretty in my pantry all the while. But thank you for the explanation, I never knew the difference. I used Ghirardelli as recommended, for both the filling and the ganache. Turned out perfectly! The only edit, I would perhaps use a little less salt for the filling. I understand that it cuts/compliments the chocolate but I’d prefer less or maybe none at all. Definitely love the addition of whipped cream and raspberries, pairs nicely with the richness of the chocolate. Overall, this cake was a nice addition to the dessert table for Christmas Eve. And one again THANK YOU for adding the measurements to each step. It makes it so much easier to not have to scroll up and down. Thank you!