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My sister’s chocolate mud cake recipe

mud cake

I admit I didn’t know what a chocolate mud cake was until my sister asked me why I hadn’t tried it yet.

You may be thinking that I am interviewing the whole family these days for family recipes. Well, I am not, it’s just a coincidence :-). My sister also loves to cook and owns a catering service, so her recipes have an extra guarantee. This recipe is hers and I prepared it the other day to take to our friends’ dinner. Needless to say, no leftovers.

The chocolate mud cake is one of those recipes dedicated to chocolate lovers, as it is a moist chocolate cake that melts into your mouth. It is better some hours after baking or the day after. It can be served as it is, with some sugar powdered on it before serving, with ice cream, whipped cream or with a chocolate ganache topping as you see on these photos.


  • 300 g of dark chocolate
  • 50 g of sugar
  • 250 g of butter
  • 5 yolks
  • 5 eggwhites
  • a pinch of salt
  • 90 g of flour
  • 1½ Tsp of baking powder
  • 1 vanilla bean
  • for the ganache:
  • 200 ml of fresh cream
  • 100 g of dark chocolate


  1. Turn on the oven at low temperature (140°C/284°F).
  2. Cover a 30x20cm (11.8×7.8in) with parchment paper.
  3. Cut the chocolate in small pieces, add the butter and let it melt in bain-marie.
  4. When it melts completely, take the bowl out of the heat source and mix well until it is perfectly homogeneous.
  5. Using an electric mixer beat the yolks with the sugar and the vanilla beans until it is foamy.
  6. Add this egg mixture to the melted chocolate and mix until well combined.
  7. Sift the flour together with the baking powder and pour it into the mixture, mixing it all well.
  8. Beat the egg whites until stiff and add them gently to the mixture, mixing from bottom to top.
  9. Pour the mixture into the pan and bake for 45 minutes.
  10. Prepare the ganache: put the cream into a pan and turn on the gas. Let it boil.
  11. As soon as it boils, turn off the gas and add the chocolate cut in small pieces and mix until it completely melts in the cream.
  12. Use a spatula to cover the cake with the ganache.
  13. Buon appetito!

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