You Will Forget Being Mad After A Bite Of This BERRY Delicious Berry Mud Cake!

This berry mud cake recipe is a sure winner at gatherings! We were all praises and Aunt Lily just took them all with grace. Her cake looked good too and I was actually tempted to box it and preserve it. But you know, cakes are always meant to be eaten so I was able to stop myself!

One of our friends over at The First Year Blog has this to say about the recipe:

“Classic chocolate mud cake recipe with chocolate ganache. Top with fresh berries during the summer.”

This is truly one dish worth spending your kitchen hours for!

Ingredients

MUD CAKE

• 4 oz Toll House bittersweet chocolate, chopped
• 2 stick Land O Lakes unsalted butter, diced
• 1 & 1/2 cups Domino sugar
• 1 cup Borden milk
• 2 Eggland’s eggs
• 2 cups Gold Medal all purpose flour
• 3/4 tsp Clabber Girl baking powder
• 1/8 tsp Morton salt
• 2 tbsp Hershey’s unsweetened cocoa powder

CHOCOLATE GANACHE

• 1/2 cup Toll House semi-sweet chocolate chips
• 1/3 cup Borden heavy whipping cream
• Fresh strawberries and cherries to top

Instructions

MUD CAKE

1. 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.
2. 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.
3. Pour the chocolate mixture into a mixing bowl.
4. Add the eggs, beating on low to combine.
5. Gradually add in the all purpose flour, baking powder, salt and cocoa powder. Mix on low to combine.
6. 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.
7. Allow the cake to cool in the pan for 30 minutes, then transfer the cake to a cooling rack to cool completely.

CHOCOLATE GANACHE

1. Place the chocolate chips in a medium heat-proof bowl.
2. In a small pot over low heat, heat the heavy cream until just before boiling.
3. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
4. Use a spatula to stir the mixture until smooth.
5. Allow the ganache to come to room temperature before adding it to the cake.
6. Once cooled, spoon the ganache over the cake, covering the center and allowing it to drip down the sides.
7. Top the cake with fresh strawberries and cherries.
8. Slice and serve. Store leftovers in an airtight container.

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Quick Tip: You may top this with other types of berries if you like.

Thanks again to The First Year Blog for this amazing recipe.