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–+ servings
5 from 1 vote

Chocolate Mud Cake

By Britney
Prep: 30 minutes
Cook: 1 hour 5 minutes
Servings: 10
sliced chocolate mud cake on a pie plate topped with chocolate ganache and a dusting of cocoa powder.
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Ultra moist, fudgy chocolate mud cake topped with silky chocolate ganache for bold chocolate flavor in every bite! A chocolate lovers dream.

Equipment

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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

Calories: 578kcal, Carbohydrates: 60g, Protein: 6g, Fat: 37g, Saturated Fat: 17g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 101mg, Sodium: 253mg, Potassium: 347mg, Fiber: 5g, Sugar: 42g, Vitamin A: 592IU, Vitamin C: 0.2mg, Calcium: 113mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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