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Chocolate Mud Cake

Course Dessert, Chocolate
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8
Author Citrus and Candy


For the chocolate cake

  • 150 g of butter, diced
  • 120 g of dark chocolate, chopped
  • 100 g of sugar
  • 100 g of raw cane sugar
  • 70 g of Dutch cocoa, sifted
  • 160 ml of cream
  • 3 eggs, at room temperature
  • 170 g of flour
  • 8 g of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • For the filling
  • 200 g of mascarpone
  • 1 ristretto coffee
  • 1 tablespoon of powdered sugar
  • For the frosting
  • 200 g of cream
  • 200 g dark chocolate, chopped + a few cubes to decorate


Make the cake.

  • For the cake follow Citrus and Candy's direction, using cream instead of Baileys.

Make the filling.

  • Whip the mascarpone to soften it, then add the ristretto coffee and icing sugar, stir again to mix all the ingredients and keep in refrigerator until ready to complete the cake.

make the frosting

  • Warm the cream on the stove and bring it to the boil, then pour it onto the chopped dark chocolate. Whisk until the chocolate is completely melted.
  • Leave to cool completely, then whip with an electric beater until thick.

We can finally assemble the cake!

  • Slice the cake lengthwise into three layers, then spread with the mascarpone and coffee filling.
  • Cover the cake with the whipped cream and chocolate ganache, spreading it with a spatula. I like it rustic, I like to see the signs of the spatula, but with some time and calmness you can make it completely smooth. Sprinkle the cake with a some grated dark chocolate.
  • Let it sit for a few hours before enjoying it. The next day is even better.
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