Best 5 Marbled Chocolate Mud Cake Recipes

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Indulge in a delightful culinary journey with our exquisite Marbled Chocolate Mud Cake, a symphony of flavors and textures that will tantalize your taste buds. This decadent cake boasts a moist and fluffy chocolate sponge, swirled with rich and velvety chocolate ganache, creating an irresistible marbled effect. Each bite offers a perfect balance of sweetness and bitterness, with a soft and tender crumb that melts in your mouth. Accompanying this divine cake are two additional recipes that elevate the experience even further: a luscious Chocolate Ganache and a simple yet elegant Chocolate Buttercream Frosting. These accompaniments add layers of flavor and texture, enhancing the overall appeal of this extraordinary dessert. Prepare to embark on a sensory adventure as you explore the depths of chocolate indulgence with our Marbled Chocolate Mud Cake and its accompanying recipes.

Check out the recipes below so you can choose the best recipe for yourself!

MARBLE CAKE



Marble Cake image

This marble cake may look fancy, but its flavor is pure old-fashioned goodness.

Provided by Jennifer Segal

Categories     Desserts

Time 1h30m

Yield One 10-in Bundt Cake

Number Of Ingredients 16

½ cup natural cocoa powder, such as Hershey's
2½ cups sugar, divided
½ cup water
4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces
1 cup buttermilk (see note)
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
5 tablespoons unsalted butter
¾ cup sugar
¼ cup water
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
  • In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
  • In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
  • Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
  • Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
  • Bake for 60 to 70 minutes, or until a cake tester comes out clean.
  • While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
  • Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
  • Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 443, Fat 19 g, Carbohydrate 66 g, Protein 5 g, SaturatedFat 12 g, Sugar 45 g, Fiber 2 g, Sodium 223 mg, Cholesterol 87 mg

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Enjoy this delicious mud cake with chocolate creamy frosting that's perfect for a dessert.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 8

1 box (1 lb 2.25 oz) devil's food cake mix with pudding
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 cup chopped pecans
1 jar (7 oz) marshmallow creme (1 1/2 cups)
1 container (1 lb) chocolate creamy ready-to-spread frosting
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 1 minute, scraping bowl occasionally. Spread batter evenly in pan. Sprinkle pecans evenly over top.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Spoon marshmallow creme evenly over top of hot cake; return to oven for 30 to 60 seconds or until soft. Carefully spread marshmallow creme to cover cake.
  • In small bowl, mix frosting and enough milk until smooth and spreading consistency. Drop frosting by spoonfuls onto cake; spread gently to cover, then lightly swirl to marble. Cool cake completely, about 1 hour.

Nutrition Facts : Calories 460, Carbohydrate 57 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 44 g, TransFat 1/2 g

MARBLED CHOCOLATE MUD CAKE



Marbled Chocolate Mud Cake image

I was given this delicious cake for my birthday and I just had to have the recipe so I'm sharing it.

Provided by RicanDownUnder

Categories     Dessert

Time 2h15m

Yield 1 Cake

Number Of Ingredients 12

250 g butter, chopped
1 1/2 cups hot water
2 cups caster sugar
2 eggs, lightly beaten
1 1/2 cups self-raising flour
1 cup plain flour
100 g white chocolate, melted
100 g dark chocolate, melted
chocolate, shapes to decorate
thickened cream, to serve
200 g white chocolate, chopped
2/3 cup thickened cream

Steps:

  • METHOD.
  • 1. Grease a deep 22cm-round cake pan; line base and side with baking paper.
  • 2. Heat butter, hot water and sugar in a large pan. Stir over a low heat until sugar is dissolved. Transfer mixture to a large bowl; cool to warm.
  • 3. Beat mixture with an electric mixer on low speed for 30 seconds. Beat in eggs, one at a time, until combined. Stir in sifted flours. Divide mixture in half. Stir white chocolate into one portion and dark chocolate into remaining portion.
  • 4. Pour white portion into prepared pan, then dark portion. Use a skewer to drag through mixtures to create a marbled effect.
  • 5. Cook in a slow oven, 150C, for one and a half hours or until cooked when tested. Cool cake in pan.
  • 6. Ganache. Heat chocolate and cream in a small pan over low heat; stir until melted. Cool until a spreadable consistency.
  • 7. Spread ganache over top and side of cake; decorate with chocolate shapes; serve with double thick cream.

WHITE CHOCOLATE MUD CAKE



White Chocolate Mud Cake image

Make and share this White Chocolate Mud Cake recipe from Food.com.

Provided by JanelleC

Categories     Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 13

250 g butter
200 g white chocolate
200 ml water
1 1/2 cups caster sugar
1 3/4 cups plain flour
1 cup self-raising flour
2 eggs, lightly beaten
1 teaspoon vanilla essence
icing
125 g butter
125 g white chocolate, melted
3/4 cup icing sugar
1 tablespoon thickened cream

Steps:

  • Heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
  • Sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla Pour into a greased and base lined 20cm round cake tin.
  • Bake in a moderate oven for 1 hour and 10 minutes until cooked when tested.
  • To make icing cream butter, blend in remaining ingredients.

Nutrition Facts : Calories 737.3, Fat 42.4, SaturatedFat 26.1, Cholesterol 125.8, Sodium 470.4, Carbohydrate 84.4, Fiber 1, Sugar 58.1, Protein 7

CHOCOLATE MUD CAKE



Chocolate Mud Cake image

I got this recipe off the Australian Better Homes and Gardens website. It is a moist cake but not quite as heavy as some mud cakes I have eaten.

Provided by Sazza

Categories     Dessert

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup plain flour
1 cup self-raising flour
1/2 cup dark cocoa
1/2 teaspoon bicarbonate of soda
2 1/2 cups sugar
250 g dark chocolate, chopped
250 g butter
3/4 cup water
1/2 cup buttermilk
2 tablespoons oil
2 tablespoons instant espresso coffee powder
4 eggs
200 g dark chocolate, chopped
200 g butter

Steps:

  • Preheat oven to warm (160°C).
  • Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
  • Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
  • Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
  • Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
  • Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
  • Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
  • Leave the cake in the tin to cool completely before turning out.
  • To make the icing:.
  • Combine the chocolate and butter in a small pan and stir over low heat until smooth.
  • Cool to room temperature, stirring often, until the mixture is thick enough to spread.
  • You can speed up this process by refrigerating the mixture.
  • Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
  • Allow the icing to set slightly before serving.

Nutrition Facts : Calories 783.2, Fat 57.5, SaturatedFat 34.1, Cholesterol 151.1, Sodium 444.4, Carbohydrate 73, Fiber 8.4, Sugar 42.7, Protein 11.1

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
  • Quality Ingredients: Use high-quality, fresh ingredients for the best-tasting cake. This means using real butter, eggs, and chocolate, and avoiding artificial flavors or preservatives.
  • Proper Mixing: Make sure to mix the ingredients thoroughly, but do not overmix. Overmixing can result in a tough, dense cake.
  • Baking Time: Keep a close eye on the cake while it's baking. The toothpick test is a good way to check if the cake is done. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
  • Cooling: Allow the cake to cool completely before frosting it. This will help the frosting set properly and prevent it from sliding off the cake.

Conclusion:

This marbled chocolate mud cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and moist crumb, this cake is sure to be a hit with everyone who tries it. The marbling effect adds a touch of elegance, making this cake perfect for special occasions. So next time you're looking for a show-stopping dessert, give this marbled chocolate mud cake a try!

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