Are you tempted by chocolate mud cake? For chocolate addicts like me, there is no doubt that this recipe should please you ...
A delicious cocoa overdose inside and ... in a soft cake topped with a melting icing...
To damn...
PS: Ladies, I'd better tell you right away, this recipe is NOT very suitable for your "bikini" diet this summer. But hey, who cares, you have to know how to treat yourself, right?
Ingredients
- 250 g soft butter, diced
- 200 g dark chocolate pastry
- 1 tbsp of coffee powder
- 100 ml of milk
- 250 g flour with incorporated yeast
- 40 g bitter cocoa powder
- 250 g powdered sugar
- 3 whole eggs
- 1 tsp of liquid vanilla
- 150 ml creme fraiche
- +
- 170 g dark chocolate pastry
- 170 g milk chocolate pastry
- 200 ml whipping cream
- 50 g soft butter, diced
Prepare in advance
- Preheat the oven to 160 ° C traditional heat.
- In a double boiler, heat the butter, dark chocolate, powdered coffee and milk in a bowl. Mix gently until the mixture is smooth. Remove from the heat and set aside.
- In another bowl, combine the incorporated yeast flour (I use the Francine), the bitter cocoa powder and the powdered sugar. Then add the contents of the first container containing the melted chocolate, mix well. Finish by adding the whole eggs beaten with a fork, the liquid vanilla and the crème fraîche.
- Pour the dough into a buttered and floured mold 23cm in diameter, and put in the oven for approximately 1 hour-1 hour 10 minutes (the tip of a knife must come out just a little damp). Take out of the oven and let cool in its mold on a rack.
- Prepare the ganache by heating the dark pastry chocolate, the pastry milk chocolate, the whipping cream and the diced sweet butter in a bain-marie. Mix well to obtain a smooth and shiny ganache. Remove from fire. Let the ganache cool before using it (I recommend putting it in the refrigerator a little to firm it up).
- Using a spatula, place a thick layer of ganache on the cake placed on the serving dish. Draw spirals using the back of a teaspoon.
Notes
For even more indulgence, cut the cake in half lengthwise and garnish with ganache ...
As always a superb achievement!
OOOOOh how tempting it is!
Superb chocolate cake !! Magnificent !!
I am always here your recipes from Brazil, they are wonderful. Congratulations on the job!
Yum too good! He is magnificent !
an appetizing blog! Thank you for these delicious recipes: yum yum!
It is superb!
Hello, do you think it is possible to cut the cake in 2 or 3 to put a ganache inside? Thank you
Hello Marilyne, yes it is possible, it is high enough to do it. See you soon
a cake that makes your mouth water!
question: can we do it the day before?
Hello Aline, yes it can be made the day before, the chocolate ganache will be less shiny when it cools, but it will be delicious! @ soon
It makes me want it so bad. If I have time I'll try it tomorrow.
Suddenly I have a weird craving for chocolate!;-) superb icing, have a nice day :-)
Hello
I'm making this cake for tomorrow.
How should I store it?
In the fridge or else it's not worth it.
Thank you in advance
Hello Chaima, personally I like it even better when it has been placed in the fridge (question of taste!), but you still have to take it out a few minutes before tasting. See you soon
Hello, what mold diameter did you use please?
Or rather the height of the mold?
Hello, height 8cm, @ soon
Hello,
Do you need to use a mixer or just mix with a whisk: I have made your recipe several times and it is very good except that for me I have used the 20 cm mold each time and it barely rises to 6 cm
Hello, I use a robot, with the leaf beater. It may come from your flour, to choose well with incorporated yeast. See you soon
Ok thank you bcp
Except that I am in Morocco and we do not have flour with incorporated yeast, so I use 250 g of very good quality flour to which I incorporate 7 g of baking powder.
Hello,
For the "150ml of crème fraîche" in the cake batter (not icing), what type of cream do you use? (liquid, semi-thick, thick)
This will be my first try and I would like to do my best!
Thank you!
Hello, if I don't have self-raising flour, what is the equivalent?
Hello, can the ganache be mounted?
Hello, yes it is possible :)
Thank you ☺
[…] very high in calories. This chocolate mud cake is a delight to bite into, the recipe comes from Lilie Bakery (a real landmark for gourmands!!), I just changed it to a gluten-free, lactose-free version […]
Hello! Very nice achievement! How many people is he for?
About 10 parts I would say;)
Hello, recipe tested and acclaimed! Two mud cakes made for about forty gourmands for a friend's 40th birthday, pure happiness! Thank you for sharing, I highly recommend this dessert.
Thanks Sarah :)
Hello!! Superb.. I would like to make it on two levels with 24 and 22cm hinged molds... how to adapt the measurements? And the cooking time? Thank you for your answers
Hello, I leave it to my readers to do their proportion calculations if they want to modify my recipes, I don't like maths ;))
Wow this recipe I really want to try it for my daughter's 2nd birthday, the only problem! Do you notice flour with yeast incorporated?! IE?
Hello,
I would like to make your beautiful cake for my 6 year old Loulou's birthday tomorrow. Can I make the ganache today and keep it in the fridge for assembly tomorrow. Won't it be too hard? And if so, can I give it a whip?
Thanks for your help
Hello!
Tested and approved !
A pure delight, very rich but well dosed.
There was enough ganache to put inside the cake and have a nice thick layer on top knowing that I was missing 50ml of cream for my ganache.
Thank you for the recipe, we were able to enjoy ourselves for Grandmother's Day!
Thank you Maddouly! Glad your family enjoyed this mud cake :) See you soon!