Berry Mud Cake
But it’s actually not.
Well, if it was a chocolate cake with chocolate frosting and I could eat it with a scoop of vanilla bean or mint chip ice cream – then possibly!
My favorite type of cake is mud cake!
I’m not talking about the cute (but disgusting!) mud cakes you’re kiddos might make for you in the park or backyard.
The kind of mud cake I’m in love with consists of melting chocolate, sugar, butter and milk until smooth then you mix your flour into the melted chocolate.
There is no beating of eggs and sugar, like you would see in a traditional fluffier cake recipe. The mud cake is about delicious dense chocolate cake in the best way possible. I know dense can be a weird word to describe a cake, but it’s almost like a brownie cake – not quite as dense as a brownie – but downright delicious.
Today we’re sharing a recipe for a standard chocolate mud cake with chocolate ganache that is very versatile for any season. Since we’re in the middle of berry season, I topped this cake with fresh strawberries and cherries.
I can definitely see myself making this classic chocolate mud cake and decorating it with peppermint stick pieces for Christmas, coconut flakes for spring, or with lots of sprinkles for a birthday!
I inherited my grandmother’s hand mixer when she passed away and it became a beloved kitchen appliance because it was the only mixer I owned. I used it until the motor died, mid buttercream making, at least it went out doing something it loved, lol.
But a food blogger without a stand mixer seems like an oxymoron, right?! Well, I’m beyond the moon that we’re partnering with KitchenAid!!
To make this chocolate mud cake I used my Metallic Pearl Professional 600 Series 6 QT Bowl-Lift Stand Mixer. For someone who has only owned a hand mixer, this stand mixer is like a magical robot – or like a second pair of hands that can mix things without getting tired!
I created this recipe in partnership with KitchenAid. Thank you for supporting the brands who make it possible for me to share recipes with you!
- 4 oz bittersweet chocolate, chopped
- 2 stick unsalted butter, diced
- 1 & 1/2 cups sugar
- 1 cup milk
- 2 eggs
- 2 cups all purpose flour
- 3/4 tsp baking powder
- 1/8 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy whipping cream
- Fresh strawberries and cherries to top
- Preheat the oven to 325º F. Butter the bottom and sides of an 8 inch round cake pan or springform pan. Line the bottom with a parchment paper circle.
- In a medium pot over low heat, combine the chocolate, butter, and sugar. Stir occasionally until everything is melted and smooth. Remove the pot from the heat, stir in the milk and allow the mixture to cool for 10 minutes.
- Pour the chocolate mixture into a mixing bowl.
- Add the eggs, beating on low to combine.
- Gradually add in the all purpose flour, baking powder, salt and cocoa powder. Mix on low to combine.
- Pour the batter into the prepared pan. Bake for 70-80 minutes or until a toothpick inserted in the middle comes out with moist crumbs.
- Allow the cake to cool in the pan for 30 minutes, then transfer the cake to a cooling rack to cool completely.
- Place the chocolate chips in a medium heat-proof bowl.
- In a small pot over low heat, heat the heavy cream until just before boiling.
- Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
- Use a spatula to stir the mixture until smooth.
- Allow the ganache to come to room temperature before adding it to the cake.
- Once cooled, spoon the ganache over the cake, covering the center and allowing it to drip down the sides.
- Top the cake with fresh strawberries and cherries.
- Slice and serve.
- Store leftovers in an airtight container.