Ultimate Evil Chocolate Mud Cake with Ganache
Chocolate Sex Cake is an indulgent dark chocolate mud cake that delivers intense cocoa flavor and a fudgy, moist crumb. This version layers self-rising and all-purpose flours with cocoa powder for structure, while a high ratio of dark chocolate chips and melted chocolate in the batter creates that signature mud cake richness. A dark chocolate ganache finish, brightened by a touch of thickened cream and powdered sugar, adds elegance and depth. The long, low bake at 160°C develops a dense, almost brownie-like texture with a slight set exterior and molten center. Perfect for serious chocolate lovers, dinner parties, or celebrations where decadence is the goal. Serve at room temperature or slightly warm to let the chocolate shine. This recipe stands out for its dual-chocolate approach—chips in the batter for texture, melted chocolate in the ganache for gloss—creating layers of chocolate intensity.
Ingredients
- ½ cup all-purpose flour, sifted
- ½ cup self-rising flour
- ½ cup unsweetened cocoa powder
- 1 lb dark chocolate chips
- 21 tbsp unsalted butter
- 4 egg
- 1 cup brown sugar
- 7 oz dark chocolate
- 2 tablespoon powdered confectioners sugar
- 1 tablespoon thickened creamheavy cream1:1contains:dairy
thickened cream adds body; heavy cream thinner but acceptable
- ¼ cups milk chocolate
Instructions
- 1
Mix the all-purpose flour, self-rising flour, and unsweetened cocoa powder in a mixing bowl.
- 2
In a saucepan over very low heat, melt the unsalted butter, brown sugar, and dark chocolate chips together.
- 3
Pour the melted chocolate mixture into the flour mixture and add the eggs, then gently blend everything together.
- 4
Transfer the batter to a greased cake tin and bake at 325°F for about 90 minutes.
- 5
While the cake bakes, prepare the ganache. In a saucepan, melt the unsalted butter and dark chocolate together.
- 6
Remove from heat and mix in the thickened cream and powdered confectioners sugar, then let cool for a few minutes.
- 7
Once the cake is baked and cooled, drizzle the ganache over the top and garnish with milk chocolate.
Tips
Melt chocolate and butter on very low heat, stirring frequently, to prevent seizing. If cocoa solids separate, remove from heat immediately and whisk gently off-heat until smooth.
Fold the chocolate mixture into dry ingredients gently—overmixing develops gluten and toughens the crumb. Stop mixing as soon no streaks of flour remain.
Bake until a toothpick inserted in the center comes out with moist crumbs, not wet batter. A slightly underbaked center creates the desired mud cake texture.
Good to Know
Covered at room temperature up to 2 days, or refrigerated up to 4 days. Ganache can separate slightly when cold; bring to room temperature before serving for best flavor and texture.
Bake the cake 1 day ahead. Prepare ganache up to 4 hours before serving; reheat gently over low heat if it sets too firm, then drizzle warm.
Serve at room temperature or slightly warm with coffee, whipped cream, fresh berries, or vanilla ice cream. Pairs well with fortified wine or espresso.
Common Mistakes
Do not rush the melting step—use very low heat to prevent cocoa butter from separating and chocolate from seizing.
Do not overmix the batter after adding chocolate; this overdevelops gluten and creates a tough, cakey texture instead of moist mud.
Do not overbake; use a toothpick test starting at 85 minutes to avoid a dry center.
Substitutions
Dairy-Free Swaps
thickened cream adds body; heavy cream thinner but acceptable
Full guide →General Alternatives
FAQ
Can I make this cake without a stand mixer?
Yes. Melt chocolate and butter in a saucepan, whisk dry ingredients by hand, fold together gently with a rubber spatula. No mixer required; hand-folding actually prevents overmixing and keeps the crumb tender.
What if I don't have thickened cream for the ganache?
Use heavy cream or whipping cream at the same ratio. Thickened cream adds body and sets slightly firmer; regular cream will yield a looser, shinier ganache that's still delicious but thinner in consistency.
Can I freeze this cake?
Yes. Wrap cooled cake tightly in plastic wrap and freeze up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature. Ganache may need gentle rewarming; drizzle fresh if the stored version has dulled.