Chocolate Mud Cake – Chef’s Pencil

Chocolate Mud Cake

Chocolate mud cake the ultimate chocolate cake. The dense, chocolatey batter is complemented by a smooth and delicious chocolate truffle cream. And because this is simply not enough chocolate, it is decorated with chocolate truffles. Can one get more decadent than this?

Probably not, but when it comes to chocolate, everything is possible. Not only is this sweet chocolatey madness one of the best chocolate cakes out there, the recipe is so simple there’s simply no excuse not to try it.

Chocolate Mud CakeChocolate Mud Cake

Chocolate Mud Cake


Prep Time 15 minutes

Cook Time 45 minutes

Chilling Time 4 hours

Total Time 5 hours

Course Dessert

Cuisine American, International


MetricUS Customary



For the batter:

  • 200 g butter
  • 120 g dark chocolate
  • 3 eggs
  • 250 g sugar
  • 200 g flour
  • 75 g cocoa
  • 1 pinch of salt
  • 200 ml milk

For the topping:

  • Chocolate truffles
  • Almond flakes


  • Heat the butter, chocolate, and milk in a heavy-bottomed pot. Stir continuously until the mixture becomes homogeneous. Turn off the heat and add the sugar. Stir well, then set aside for 5 minutes.

  • Preheat the oven to 160 C/320 F and line 2 round 20-22 cm (8-8 inch) pans with parchment paper.

  • Add the eggs to the chocolate cream, one at a time, mixing well after each one.

  • Separately mix the flour with the cocoa and salt and add it slowly to the chocolate cream.

  • Divide the dough evenly into the two pans. Place the pans in the oven and bake for 40-45 minutes until they pass the toothpick test. When ready, turn off the oven, leaving the pans inside for another half an hour. Then, remove the cakes from the pans and place on a rack to cool completely.

  • Heat the whipping cream almost to boiling point. Turn off the heat and add the chocolate. Let it rest for 1 minute, then stir gently until you get a silky cream. Add a spoonful of brandy and refrigerate for 2-3 hours.

  • Once the cakes have cooled, slice them in two. Put one slice on a plate and cover with 3-4 spoonfulls of the cream. Place another layer on top and repeat until you have used up all the layers. Cover the cake with the remaining cream.

  • Dress the sides of the cake with almond flakes and dust with cocoa. As a final touch, add some chocolate truffles. Refrigerate for 2 hours. Leave at room temperature for an hour before serving.

  • Chocolate lovers will savor every piece of this decadent cake.

Related: Chocolate Coffee Cake
Related: Amaretto Chocolate Cake
Related: Chocolate Cherry Cake
Related: Chocolate Cake With Coffee Mousse
Related: Chocolate Strawberry Cake


Paula is a very talented pastry cook and a regular Chef’s Pencil contributor.

She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.

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